Oatmeal Cream Pie

5 from 1 vote

This homemade oatmeal cream pie recipe is a copycat version of the beloved “Little Debbie’s” cake that tastes even better than the original! They are soft and chewy oatmeal cookies sandwiched with a fluffy marshmallow creme filling made with simple ingredients!

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: American

Servings: pies

Calories: 514kcal

Author: Jennifer Fishkind

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!

Notes

Storage :

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.

Tips:

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!

Nutrition