If you’re searching for a dessert that perfectly balances cozy spices with indulgent creamy sweetness, look no further than the Incredible Gingerbread Oatmeal Cream Pies Recipe. These soft, chewy oatmeal cookies infused with warm gingerbread spices sandwich a luscious, smooth vanilla cream that melts in your mouth. Whether you’re baking for the holidays or just craving a little comfort treat, this recipe brings together familiar flavors and textures in a way that feels nostalgic yet delightfully fresh.
Ingredients You’ll Need
Each ingredient in this Incredible Gingerbread Oatmeal Cream Pies Recipe plays a vital role. From the richness of molasses to the fragrant blend of spices and the creamy filling that binds it all together, these ingredients combine simply but thoughtfully to deliver the magic you’ll taste in every bite.
- Butter (½ cup, room temperature): Provides a rich, tender crumb and a subtle buttery flavor in both the cookies and cream filling.
- Brown sugar (1 cup, packed): Adds moisture and depth with its caramel notes; dark brown sugar intensifies that molasses character.
- Blackstrap molasses (¼ cup): The star for that authentic gingerbread flavor; it lends a robust, earthy sweetness and stunning color.
- Egg (1): Binds the ingredients and adds structure to the cookies.
- Vanilla extract (1 teaspoon for dough, ¾ teaspoon for filling): Enhances all the flavors and adds warmth to both cookies and cream.
- All-purpose flour (1½ cups): The base that supports the chewy texture of the cookies.
- Old fashioned rolled oats (¾ cup): Brings heartiness and a lovely texture that pairs perfectly with the gingerbread spices.
- Baking soda (½ teaspoon): Helps the cookies rise slightly and keeps them soft and tender.
- Ground ginger (1½ teaspoons): The key spice for that signature gingerbread zing.
- Cinnamon (1 teaspoon): Offers warmth and sweetness to balance the ginger.
- Allspice (1 teaspoon): Adds complexity with a hint of clove and nutmeg flavor.
- Salt (¼ teaspoon): Enhances all the flavors and rounds out sweetness.
- Powdered sugar (1½ cups): Creates a silky, sweet base for the creamy filling.
- Milk (1-2 teaspoons): Adjusts the cream filling’s consistency to perfectly smooth and spreadable.
How to Make Incredible Gingerbread Oatmeal Cream Pies Recipe
Step 1: Prepare the Gingerbread Oatmeal Cookies
Start by creaming together the butter and brown sugar until light and fluffy — this is crucial to get that melt-in-your-mouth texture. Beat in the molasses, egg, and vanilla until everything is well combined and silky smooth. In a separate bowl, whisk together the flour, oats, baking soda, ground ginger, cinnamon, allspice, and salt to evenly distribute the spices. Gradually add the dry ingredients to the wet, mixing just until incorporated. Refrigerate the dough for at least 30 minutes so the flavors meld and it’s easier to handle.
Step 2: Shape and Bake the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough and place them spaced apart, gently flattening each slightly as they won’t spread too much. Bake for 10 to 12 minutes until the edges are set but centers remain soft. Let the cookies cool completely on a wire rack — this waiting is the hardest part because they smell irresistible!
Step 3: Make the Cream Filling
While the cookies cool, it’s time to prepare the luscious filling. Beat the softened butter until creamy, then gradually add powdered sugar until smooth and fluffy. Stir in the vanilla extract. Add milk by the teaspoon until the filling reaches a perfect spreadable consistency — creamy but not runny. This filling will be the delicious glue holding your cream pies together.
Step 4: Assemble the Gingerbread Oatmeal Cream Pies
Once cooled, pair cookies of similar size. Using a piping bag or a spoon, spread a generous dollop of cream filling onto the flat side of one cookie. Sandwich it with another cookie, gently pressing to spread the filling evenly to the edges. For the best experience, chill the assembled pies for about 15 minutes so the filling sets slightly — this helps prevent messy, oozy bites.
How to Serve Incredible Gingerbread Oatmeal Cream Pies Recipe
Garnishes
A light dusting of powdered sugar over the assembled pies creates an elegant snowy effect that looks as good as it tastes. You can also sprinkle a touch of cinnamon or finely grated ginger on top to hint at the warm spices inside.
Side Dishes
Serve these gingerbread oatmeal cream pies alongside a steaming mug of chai tea, pumpkin spice latte, or even classic hot cocoa for the ultimate cozy pairing. Their hearty texture and sweet cream balance beautifully with warm beverages that echo the spices in the cookies.
Creative Ways to Present
For gatherings, arrange the pies on a rustic wooden board with sprigs of fresh rosemary and star anise for an aromatic, festive touch. You could also sandwich some filling inside mini cookies for bite-sized treats perfect for parties, or even slice the pies into smaller wedges to serve as an elegant plated dessert.
Make Ahead and Storage
Storing Leftovers
You can store these cream pies in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them where they will keep beautifully for about a week, maintaining that creamy filling consistency without drying out the cookies.
Freezing
These pies freeze wonderfully if you want to prepare in advance. Wrap individual sandwiches tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll keep for up to three months. Thaw them in the refrigerator overnight for best texture and flavor.
Reheating
Reheat gently by bringing them to room temperature or warming just a few seconds in the microwave if you prefer the filling slightly softened. Avoid overheating to keep the cookies from becoming too soft and losing their signature chew.
FAQs
Can I use quick oats instead of old fashioned rolled oats?
While quick oats can work in a pinch, old fashioned rolled oats provide better texture and chewiness, which are key to the charm of the Incredible Gingerbread Oatmeal Cream Pies Recipe.
Is it possible to make these gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking, and ensure your oats are certified gluten-free to keep the pies safe and delicious.
Can I make the cream filling dairy-free?
Yes, swap out the butter for a dairy-free margarine or coconut oil and use a plant-based milk for thinning. Flavor and texture will be slightly different but still wonderful and creamy.
Why do the cookies need to be completely cooled before filling?
Filling warm cookies can cause the cream to melt and become runny, leading to messy pies. Cooling lets the structure firm up so your cream stays perfectly layered.
How long should I chill the assembled pies before serving?
Chilling for at least 15 minutes allows the cream filling to set and prevents it from oozing out, making your Incredible Gingerbread Oatmeal Cream Pies Recipe look neat and taste just right.
Final Thoughts
There’s something truly heartwarming about making the Incredible Gingerbread Oatmeal Cream Pies Recipe and sharing it with friends or family. The blend of spices, chewy oats, and creamy filling feels like a gentle hug you can eat. I can’t wait for you to try this recipe and experience its comforting magic for yourself. Happy baking!
PrintIncredible Gingerbread Oatmeal Cream Pies Recipe
These Incredible Gingerbread Oatmeal Cream Pies feature soft, spiced gingerbread oatmeal cookies sandwiched together with a luscious vanilla cream filling. Perfectly balanced with warm spices like ginger, cinnamon, and allspice, and sweetened with molasses and brown sugar, these nostalgic treats deliver a comforting taste of holiday goodness in every bite.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour (includes cooling and chilling time)
- Yield: Approximately 12 cream pies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ½ cup butter, at room temperature
- 1 cup packed brown sugar (dark or light)
- ¼ cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ¾ cup old fashioned rolled oats
- ½ teaspoon baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon salt
Cream Pie Middle
- ¾ cup butter, at room temperature
- 1½ cups powdered sugar
- ¾ teaspoon vanilla extract
- 1–2 teaspoons milk to make the filling creamy
Instructions
- Prepare the cookie dough: In a large bowl, cream together ½ cup softened butter, 1 cup packed brown sugar, and ¼ cup molasses until smooth and fluffy. Beat in 1 egg and 1 teaspoon vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together 1½ cups all-purpose flour, ¾ cup rolled oats, ½ teaspoon baking soda, 1½ teaspoons ground ginger, 1 teaspoon cinnamon, 1 teaspoon allspice, and ¼ teaspoon salt.
- Combine wet and dry ingredients: Gradually add the dry mixture into the wet mixture, stirring until just combined to form the cookie dough.
- Form and bake cookies: Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are set and cookies are lightly browned but still soft. Remove from oven and let cool completely on wire racks.
- Make the cream filling: In a mixing bowl, beat ¾ cup softened butter until creamy. Gradually add 1½ cups powdered sugar and continue beating until smooth. Mix in ¾ teaspoon vanilla extract. Add 1-2 teaspoons milk as needed to achieve a creamy, spreadable consistency.
- Assemble the cream pies: Once cookies are completely cooled, spread a generous amount of cream filling on the flat side of one cookie, then sandwich with another cookie, gently pressing together. Repeat with remaining cookies and filling.
- Chill before serving: Place the assembled cream pies in the refrigerator for at least 30 minutes to let the filling set slightly, which makes them easier to handle and enhances the flavor melding.
Notes
- You can substitute light or dark brown sugar based on your preference; dark brown sugar and blackstrap molasses give a richer depth of flavor.
- Make sure the cookies are completely cooled before assembling to prevent the cream filling from melting.
- For a softer filling, add more milk a teaspoon at a time until desired consistency is reached.
- Store assembled pies in an airtight container in the refrigerator for up to 5 days.
- These pies also freeze well—wrap individually in plastic wrap and freeze for up to 3 months.
