Move over, Little Debbie—this homemade Oatmeal Cream Pie Recipe is going to be everyone’s new favorite!
Something you should know about me: I love a sweet treat. I think everyone deserves a little reward for their hard work each day! Growing up, my mom and I always kept our kitchen stocked with sweets like ice cream or pie to enjoy after dinner. “If you are what you eat, I’d like to be sweet,” Mom would say. It’s why I love to bake. It’s why I can never say “no” to splitting dessert on a date—it’s also probably why I’m on a first-name basis with my dentist.
As a kid, my kryptonite was Little Debbie pastries. You remember Little Debbie, right? Honey Buns, Cosmic Brownies, Nutty Buddy, and, of course, the cream of the pastry crop, Oatmeal Creme Pies. Mom would pack one in my school lunch and make my day so much sweeter. Well, one afternoon, I got to reminiscing on my days with Debbie, and I figured if she could do it, why couldn’t I? I set out to make my very own version.
This oatmeal cream pie recipe is everything I hoped it would be: sweet, rich, creamy, and filled to the center with nostalgia for my youth. If you’re in the mood to bake and looking for a new dessert to curb sugar cravings, this one’s for you. By the way, your kids will love them too! After all, that’s who Oatmeal Creme Pies were really created for.
Is This Oatmeal Cream Pie Recipe Healthy?
As much as I would love to tell you that this recipe is good for you, “healthy” isn’t really the goal with this one. These oatmeal cream pies are about indulging your sweet side, allowing yourself a well-earned cheat treat, and biting into a cookie that will reconnect you to your carefree inner child.
That said, you could make this recipe vegan or gluten-free with a few easy swaps. Check out the ingredient list to substitute your standard GF flour, vegan butter, and so on.
Assembling Your Cream Pies
Part of the fun of this copycat Little Debbie recipe is that it even looks like the iconic treat from my childhood! If you’ve never actually had a Little Debbie Oatmeal Creme Pie, well, first of all, I’m sorry for you. But honestly, this recipe probably tastes better, partially because of the creamy vanilla filling smushed between the two super-soft oatmeal cookies.
To achieve this iconic sandwich style, you’ll want to follow a few simple tricks. The first is to chill your dough. You want to get the right consistency, one that will cooperate when forming your sandwich before baking. The second is to focus on the texture of your cream filling—it shouldn’t be too thick and should spread like frosting. You can add a little more heavy cream to adjust the consistency. Also, when you assemble your cream pies, allow enough time for your cookies to cool! If you don’t, you risk melting the filling.
How Do I Store Leftovers?
You can store your oatmeal cream pies in the refrigerator for about 1 week. They must be chilled! You can also freeze them for a longer shelf life. Separate them with wax paper so they don’t stick together, and allow them to thaw outside the freezer for 1-2 hours before serving. Do not heat your oatmeal cream pie.
Serving Suggestions
These oatmeal cream pies were inspired by one of my favorite childhood snacks, so I hope you’ll serve them to your kids along with some of their favorite dinners, like Meatball Sliders or Bacon Mac And Cheese. You could even pack them in your kids’ lunches when they head back to school!
Oatmeal cream pies are also a delicious and quick dessert for adults! Serve them after a filling dinner of Pan-Seared Chicken Breast, Beef Brisket, or Pan-Fried Cod, and let me know if you feel treated!
Recipe
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups quick oats
- 3/4 cup unsalted butter softened (for filling)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract for filling
- 2 tablespoons heavy cream or more as needed
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing well.
- Whisk together flour, baking soda, salt, and cinnamon. Gradually add to the creamed mixture, mixing well. Stir in oats.
- Drop tablespoonfuls of dough onto prepared sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until golden brown. Cool on wire racks.
- For the filling, beat 3/4 cup butter until smooth. Gradually add powdered sugar and vanilla, then cream until light and fluffy. Adjust thickness with heavy cream.
- Spread filling on the flat side of half the cookies; top with remaining cookies to form sandwiches.
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