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5 from 13 votes

Oatmeal Cream Pies

These homemade oatmeal cream pies are made with a soft, chewy oatmeal cookie and sandwiched with a marshmallow buttercream frosting.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12 -14 servings
Calories: 709kcal


For the oatmeal cream pies:

  • 2 ¼ cups (270 g) all-purpose flour *spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
  • 1 cup (213 g) light brown sugar
  • ½ cup (100 g) granulated white sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon molasses *see note
  • 2 cups (198 g) quick oats *see note

For the marshmallow filling:

  • 1 ¼ cups (2 ½ sticks, 283 g) unsalted butter, softened to room temperature
  • 2 ½ cups (283 g) confectioners sugar
  • 7 ounces marshmallow fluff
  • 2 teaspoons vanilla extract
  • teaspoon salt


Make the cookies:

  • Preheat and prepare cookie sheets. Preheat oven to 350°F. Line a cookie sheet with parchment paper or silicone baking mat. (note: if chilling your dough, do not preheat your oven until ready to bake).
  • Whisk dry ingredients. In a medium sized mixing bowl whisk together flour, baking soda, salt, and cinnamon and set aside.
  • Cream butter and sugar. In a second mixing bowl with an electric mixer (I use my stand mixer with a paddle attachment) cream together the softened butter, brown sugar, and granulated white sugar on medium speed for about 2 minutes and light and creamy.
  • Add wet ingredients. Add in your eggs one at a time beating to combine after each addition. Then add in the vanilla extract, and molasses and beat to combine.
  • Add in your dry ingredients. Add the flour mixture to the butter mixture and stir to combine. Stir just until no flour streaks remain.
  • Stir in the oats. With a rubber spatula, stir in the quick oats. I prefer the texture of quick oats for these oatmeal cream pies, but If you don’t have quick oats simply use your food processor to break down old-fashioned oats into quick oats! (I like to chill my cookies for 24 hours before baking as it yields a softer cookie, but I've made this with and without chilling and both turn out great.)
  • Scoop the cookies. Using a 1-inch cookie scoop, or tablespoon scoop the cookies into 1 ½-inch balls onto prepared cookie sheets about 2 inches apart.
  • Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes, until lightly browned on the sides. The centers will look very soft. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Remove from the cookie sheet and allow to cool on a cooling rack.

Make the marshmallow cream pie filling:

  • Mix butter and sugar. In a mixing bowl with an electric mixer, combine the 1 ¼ sticks butter and 2 ½ cups confectioners sugar. Mix on low speed at first, then increase the speed to medium until combined.
  • Add fluff. Add the 7-ounces marshmallow fluff to the mixture and beat until combined. Scraping down the bowl as needed.
  • Add vanilla. Add vanilla and mix on medium to high speed for 5-7 minutes until light and creamy.

Assemble the oatmeal cream pies:

  • Pipe marshmallow frosting onto the bottom of one cookie round. Sandwich with another cookie round pressing slightly together.


  • Make ahead: You can make the cookie dough for up to 72 hours ahead of time and keep it refrigerated. When ready to scoop, let it sit at room temperature for several minutes before scooping and baking. The cookies can be made up to 2 days ahead of time and wrapped and kept at room temperature before assembling. The frosting can be made and stored in the fridge for 4 days, but will need to be re-whipped before using.
  • Storage: If they are unfrosted, they can be stored in an airtight container for 2 days at room temperature. If they frosted and assembled, then I would store them in the fridge. Be sure to store them in an airtight container so they don't dry out. They should keep in the fridge for up to 3 days, but may soften over time. Let them sit at room temperature for an hour before serving so the frosting can soften.
  • Freezing: I would wrap each one individually in plastic wrap, and keep in a plastic bag and freeze for up to 3 months. When ready to enjoy, I would unwrap and thaw at room temperature before serving.
  • Oats: I used and recommend quick oats for this recipe. If you only have old-fashioned oats you can place the oats in a food processor and break them down a bit.
  • Molasses- This helps gives the cookies flavor and spread a little bit. But if you don't have any you could try swapping with honey or maple syrup.


Calories: 709kcal | Carbohydrates: 94g | Protein: 6g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 332mg | Potassium: 145mg | Fiber: 2g | Sugar: 62g | Vitamin A: 1103IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg