Oatmeal Cream Pies Recipe

Oatmeal Cream Pies Recipe

How To Make Oatmeal Cream Pies

These oatmeal cream pies are made with chewy oatmeal cookies spiced with cinnamon and nutmeg, then sandwiched with marshmallow filling.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



  • cupsall-purpose flour,plus 2 tbsp, scoop and level to measure
  • 1cupquick oats,slightly ground in a food processor
  • 2tspcocoa powder
  • tspcornstarch
  • 1tspbaking powder
  • ½tspbaking soda
  • ¾tspsalt
  • ¾tspcinnamon
  • ¼tspground nutmeg
  • ¼tspground ginger,optional
  • ½cupbutter,softenend
  • ½cupshortening,unflavored
  • cupsgranulated sugar
  • tbspmolasses
  • 2large eggs
  • 1tspvanilla extract
  • tspcoconut extract
  • gel food coloring,red and yellow, optional

For Marshmallow Buttercream Filling:

  • ½cupbutter,nearly at room temperature
  • ¼cupshortening,unflavored
  • cupspowdered sugar
  • 7ozmarshmallow fluff


  1. Preheat oven to 350 degrees F.

  2. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, set aside.

  3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, shortening, sugar, and molasses on medium-high speed until pale and fluffy for about 2 minutes. Stir in eggs, mixing until combine after each addition.

  4. Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combined. Stir in a bit of food coloring if desired

  5. Scoop dough out about 2 tablespoons at a time and shape into balls (or drop on a cookie sheet without shaping). Transfer to a Silpat lined baking sheet, fitting 9 per sheet.

  6. Bake in preheated oven for 10 to 12 minutes (cookies should still be soft, not fully set. Don’t overbake).

  7. Allow to cool several minutes on the baking sheet before transferring to a wire rack to cool.

  8. Cool completely then spread marshmallow buttercream filling along the bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.

Marshmallow Buttercream Filling:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy for about 3 to 4 minutes.

  2. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minute. Mix in marshmallow creme.

Recipe Notes

For a slightly more noticeable coconut flavor, increase coconut extract to ¼ teaspoon.


  • Calories: 448.14kcal
  • Fat: 23.75g
  • Saturated Fat: 10.67g
  • Trans Fat: 1.85g
  • Monounsaturated Fat: 7.79g
  • Polyunsaturated Fat: 3.66g
  • Carbohydrates: 57.47g
  • Fiber: 1.08g
  • Sugar: 38.80g
  • Protein: 3.50g
  • Cholesterol: 57.34mg
  • Sodium: 206.84mg
  • Calcium: 44.44mg
  • Potassium: 105.39mg
  • Iron: 1.35mg
  • Vitamin A: 114.20µg
  • Vitamin C: 0.01mg
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