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Close up front shot of three oatmeal cream pies stacked on a small plate
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5 from 5 votes

Oatmeal Cream Pies

A homemade copycat recipe for classic Little Debbie Oatmeal Cream Pies!
Course Cookies
Cuisine American
Keyword homemade oatmeal cream pies, oatmeal cream pies, oatmeal cream pies recipe
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings 24 cream pies
Calories 319kcal
Author Blair Lonergan



  • 1 cup salted butter, softened (2 sticks)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground ginger
  • ½ teaspoon salt


  • 2 cans prepared vanilla frosting (I used Betty Crocker Whipped Fluffy White frosting, but any similar version or even homemade frosting will work)



  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.
  • Combine the flour, oats, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture and mix well. Chill dough for at least 30-60 minutes.
  • Drop chilled dough by tablespoonfuls 2 inches apart onto greased baking sheets.
  • Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.


  • Once the cookies are cool, spread (or pipe in a bag) about 2 tablespoons of frosting onto the back side of one cookie, leaving a small border around the edge to allow the frosting to squish a little. Top with another cookie to form a sandwich and press down gently. Repeat until you’ve used all of the cookies.
  • Store in an airtight container on the counter for 1-2 days, or in the refrigerator for up to 7 days.


  • The cookies will spread quite a bit in the oven, so be sure to leave plenty of room between each one on the baking sheets.
  • Pull the cookies out of the oven when they're lightly browned, but still a bit soft in the center. They will firm up as they cool, but they will remain soft and chewy this way.
  • I used Betty Crocker Whipped Fluffy White Frosting, which has a nice fluffy texture that's similar to the original creme pie filling. Any similar frosting will work -- or you can prepare a batch of your favorite homemade frosting!
  • When adding the frosting to the cookies, make sure that you leave a little bit of a border around the edge of the cookies so that when you press down on the top cookie, the frosting doesn't ooze out the sides.
  • How to store Oatmeal Cream Pies: Store the cookies in an airtight container at room temperature. They will stay fresh on the counter for about 3 days. To keep them fresh a bit longer, you can store the sandwich cookies in an airtight container in the refrigerator for up to 1 week.
  • Can you freeze Oatmeal Cream Pies? Yes! Wrapped tightly, these sandwich cookies will last in the freezer for up to 3 months.
  • Are Oatmeal Cream Pies healthy? No, not particularly! While the homemade version may be a bit better than the original store-bought creme pies, these cookies still have about 300 calories and 31 grams of sugar -- making them a treat to be enjoyed in moderation.


Serving: 1oatmeal cream pie | Calories: 319kcal | Carbohydrates: 49.3g | Protein: 2.5g | Fat: 13.7g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.3g | Cholesterol: 36.1mg | Sodium: 243.3mg | Potassium: 85.9mg | Fiber: 0.9g | Sugar: 31.7g