This oatmeal cream pie recipe is a homemade version of the beloved “Little Debbie’s” cake that tastes even better than the original! Soft and chewy oatmeal cookies sandwiched with a fluffy marshmallow creme filling, these pies are a nostalgic dessert that may resemble the originals, but they are easily made with simple ingredients instead of processed parts that you can’t pronounce.
Homemade Oatmeal Cream Pie – Copycat Version Better Than Little Debbie’s!
Little Debbie may have started it all with her Oatmeal Cream Pies, but we’ve recreated this classic childhood treat and we’re making new memories!
Our copycat version is made of two large, soft, delicate, buttery oatmeal cookies that are slightly crisp on the outside and ultra-moist on the inside sandwiching a generous slathering of fluffy, sweet filling. And just like you remember, with each melt-in-your-mouth bite, the cream oozes out the sides for the best tongue-tasting, edge-licking fun!
This homemade oatmeal cream pie recipe will totally make you forget Little Debbie. It’s the perfect cookie and cream combination that is every bit as delicious and just as irresistible as you remember, but without the plastic wrapper!
Why We Love This Oatmeal Cream Pie Recipe
- Easy to make with simple ingredients you can pronounce.
- Tastes better than the original version.
- Sweet, soft, and chewy cookie sandwich.
- Delicious lunch-box treat, afternoon snack, or indulgent dessert.
- Perfect for taking along to summer picnics and potlucks because they travel easily and well.
- Homemade and better than any store-bought brand!
Ingredients / Shopping List
- Salted butter: Feel free to use unsalted butter, though I would add in an extra pinch of salt to cut through the sugar.
- Shortening
- Light brown sugar: If you prefer to use all white sugar or all brown sugar, that should still be fine. It might change the consistency and color, but the cookie itself should still be delicious.
- Granulated white sugar
- Eggs
- Vanilla extract
- All-purpose flour: If you are gluten intolerant, try this with coconut flour or almond flour instead.
- Baking soda: Make sure your baking soda is fresh for the softest cookies.
- Allspice
- Old Fashioned oats: I recommend using the old fashioned oats instead of instant oats.
- Powdered sugar: Also called confectioners’ sugar–do not use granulated sugar here.
- Whole milk: Feel free to use 2% milk or heavy cream instead.
- Marshmallow creme: This is also known as marshmallow fluff.
Substitutions and Additions
- Spice Substitution: You may enjoy ground cinnamon and ground cloves in this cookie recipe–they infuse the oatmeal cream pies with their signature flavor without tasting overpowering.
- Filling: While I love the marshmallow creme filling used in this recipe because it has a flavor/creaminess that better mimics the store-bought pies, vanilla frosting or buttercream will also taste delicious.
Recommended Tools to Make this Recipe
- Stand or hand mixer
- Mixing bowls and tools
- Measuring tools
- Sheet pan
- Cookie scoop
- Piping bag or ziploc bag
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Homemade Oatmeal Cream Pies
It is so easy to recreate these soft and chewy oatmeal cream pies. Just like Little Debbie made them, but even better!
- Beat together butter, shortening, brown sugar, and white sugar until light and fluffy.
- Add eggs and vanilla extract and beat until fully combined.
- In a separate bowl, whisk together flour, baking soda, allspice and the oats.
- Add flour mixture to the mixer and beat until all ingredients are combined.
- Scoop cookie batter onto parchment paper-lined sheet pan.
Pro-Tip: Make sure to leave about 2 inches of space between each cookie. We want the oatmeal cookies to spread into a thin cookie, so don’t chill the dough. If you must make the dough ahead of time, you can refrigerate it, but then let dough come to room temperature before baking. - Bake cookies and let them cool before assembling.
Pro-Tip: You can control how big your cookies are by using a round cookie cutter, slightly larger than the cookie itself, to gently push the warm cookie into a uniform circle size. Cool your oatmeal cookies completely before frosting otherwise they will fall apart and the frosting will melt. - While cookies are cooling, make the filling. Beat together butter, powdered sugar and milk until it turns light and fluffy. Fold in the marshmallow creme.
- Assemble your cookies by piping the filling onto the bottom of each cookie and topping it with another cookie.
Pro-Tip: To make an easy piping bag, snip off the end of a ziploc bag, add your filling and pipe the cream through it. Make sure you only pipe or spread the filling in the center of the bottom cookie, leaving ¼ to ½ an inch around the edge of the cookie. When you add the top cookie, you’ll press down slightly and the filling will come right to the edge of the oatmeal cream pie without coming out the sides! Pair similar size cookies together. These will be much harder to eat if you have a small cookie on the bottom and a big one on top, or vice versa. - Serve and enjoy!
Storage Tips
- To Store: Store cookies in an airtight container with wax paper or parchment paper between the layers at room temperature for up to 3 days.
- To Freeze: You can freeze these cream pies by tightly wrapping them individually in plastic wrap and store in the freezer for up to 3 months.
Frequently Asked Questions
You can store these oatmeal cream pies at room temperature for up to 3 days, but make sure you put them in an airtight container or they will dry out and get hard. You can also freeze these for treats to enjoy later. They will freeze best if individually wrapped.
You can pipe the frosting onto the cookies using a piping bag or even a small plastic baggie with a hole cut out of a corner. Sometimes I will just use a spatula to plop some of the filling in the center and use the cookie to push it down and out towards the edges.
Yes, you can freeze your oatmeal cream pies for 3 months. To freeze them, after baking and cooling, wrap each individual oatmeal cream pie in plastic wrap and then place them into a freezer-safe Ziploc bag. When you’re ready to enjoy them, remove them from the freezer bag and allow them to thaw at room temperature for about 15-20 minutes.
Other Easy Cookie Recipes
- Jello Cookies
- Cookies and Cream Cookies
- Funfetti Cookies
- Rainbow Sprinkle Cookies
- Strawberry Cream Cheese Cookies
- S’mores Cookies
- Browned Butter Chocolate Chip Cookies
- Red Velvet Sandwich Cookies
Oatmeal Cream Pie
Ingredients
For the Cookie
- ¾ cup salted butter softened
- ¼ cup shortening
- 1 cup light brown sugar
- ¼ cup granulated white sugar
- 2 large eggs
- ¾ tsp vanilla extract
- 1¾ cups all-purpose flour spooned and leveled
- 1¼ tsp baking soda
- ½ tsp allspice
- 1¾ cups Old Fashioned oats
For the Filling
- ¾ cup salted butter softened
- 2½ cups powdered sugar
- 1 tbsp whole milk
- 7 ounce container marshmallow creme
Instructions
- Line a sheet pan with parchment paper and preheat the oven to 350 degrees Fahrenheit.
- To make the cookies, use a mixer to beat the salted butter, shortening, light brown sugar, and granulated white sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, and vanilla extract. Beat until fully combined and then scrape down the sides of the bowl and beat once more to make sure everything is mixed in.
- Whisk together the all-purpose flour, baking soda, and allspice in a separate, large bowl.
- Turn the speed on the mixer to low speed and add in the flour mixture and Old Fashioned Oats. Mix everything together until just combined.
- Use a 1 ½ Tablespoon cookie scoop and scoop the batter onto the prepared sheet pan. Make sure to leave about 2 inches of space between each cookie.
- Bake in the oven for 9-10 minutes, or until the edges have browned and the center has started to harden, and let cool for at least 10 minutes before assembling.
- To make the filling, beat the salted butter, powdered sugar and milk together until it turns light and fluffy, about 2-3 minutes.
- Fold in the marshmallow creme until completely combined.
- Assemble the cookie (make sure the cookies are completely cooled) by piping or spooning the filling onto the bottom of one cookie and then topping it with another cookie, face up. Do this with all the cookies.
- Serve and enjoy!
Jenn’s Notes
- To Store: Store cookies in an airtight container with wax paper or parchment paper between the layers at room temperature for up to 3 days.
- To Freeze: You can freeze these cream pies by tightly wrapping them individually in plastic wrap and store in the freezer for up to 3 months.
- We want the oatmeal cookies to spread into a thin cookie, so don’t chill the dough. If you must make the dough ahead of time, you can refrigerate it, but then let dough come to room temperature before baking.
- Pair similar size cookies together. These will be much harder to eat if you have a small cookie on the bottom and a big one on top, or vice versa.
- You can control how big your cookies are by using a round cookie cutter, slightly larger than the cookie itself, to gently push the warm cookie into a uniform circle size.
- Cool your oatmeal cookies completely before frosting otherwise they will fall apart and the frosting will melt.
- To make an easy piping bag, snip off the end of a ziploc bag, add your filling and pipe the cream through it.
- Make sure you only pipe or spread the filling in the center of the bottom cookie, leaving ¼ to ½ an inch around the edge of the cookie. When you add the top cookie, you’ll press down slightly and the filling will come right to the edge of the oatmeal cream pie without coming out the sides!
aweee nice recipe. I’ll try it soon. Thanks for sharing.
Looks good 🙂 going to try it. Thanks for sharing such a great recipe.