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Close up of oatmeal cream pies on its side.
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5 from 16 votes

Oatmeal Cream Pies

These oatmeal cream pies are just like the Little Debbie's version. They are cinnamon oatmeal cookies filled with marshmallow cream frosting.
Prep Time45 minutes
Cook Time10 minutes
Chilling Time30 minutes
Total Time1 hour 25 minutes
Servings: 18 cookie sandwiches
Calories: 340kcal
Author: Stephanie Rutherford

Ingredients

Oatmeal Cookies

  • 1 cup Unsalted butter room temperature
  • 1 cup Brown sugar packed light or dark
  • ½ cup White granulated sugar
  • 1 teaspoon Pure vanilla extract
  • ½ tablespoon Molasses don't use blackstrap
  • 2 Large eggs room temperature
  • 1 ¾ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Pumpkin pie spice or use nutmeg
  • 3 cups Old fashioned oats

Marshmallow Fluff Frosting

  • 1 cup Unsalted butter room temperature
  • 7 oz Marshmallow fluff/cream
  • 1 cup Powdered sugar sifted
  • 1 teaspoon Pure vanilla extract
  • ¼ teaspoon Salt
US Customary - Metric

Instructions

Oatmeal Cookies

  • In a mixing bowl, mix the flour, baking soda, salt, cinnamon, and pumpkin pie spice, and oats. Mix until combined. Set aside.
    1 ¾ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, 1 teaspoon Ground cinnamon, ½ teaspoon Pumpkin pie spice, 3 cups Old fashioned oats
  • Using a mixer, beat the butter, brown sugar, and sugar together on high speed for 2 minutes. Add in vanilla, molasses, and eggs. Mix until combined on medium speed.
    1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, ½ tablespoon Molasses, 2 Large eggs
  • Add in the dry ingredients and mix on low speed until just combined.
  • Chill the dough in the fridge for 15 minutes. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
  • Scoop the dough using a cookie scoop. It will make 3 dozen cookies. Place 12 per cookie sheet and place the rest of the scooped dough balls in the fridge.
  • Bake for 8-9 minutes. Let the cookies sit on the cookie sheet for 4 minutes before transferring to a cooling rack. Let cookies cool completely before frosting.

Marshmallow Cream Frosting

  • Using a mixer, beat the butter and marshmallow cream on high speed for 3 minutes.
    1 cup Unsalted butter, 7 oz Marshmallow fluff/cream
  • Add in the powdered sugar, vanilla, and salt on low speed until just combined. Beat on high speed for 4 minutes.
    1 cup Powdered sugar, 1 teaspoon Pure vanilla extract, ¼ teaspoon Salt
  • Pipe the frosting into 1 layer on the back of a cookie. I used Wilton 1M piping to pipe the frosting. Top with another cookie. Chill in the freezer for at least 10 minutes before serving. If you are serving later, store in the fridge.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add an extra tablespoon of flour.
Pull butter and eggs 2 hours before baking.

Nutrition

Calories: 340kcal | Carbohydrates: 54g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 197mg | Potassium: 91mg | Fiber: 2g | Sugar: 18g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg