Incredible 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.
