Our homemade oatmeal cream pies will definitely give you flashbacks to the Little Debbie Oatmeal Cream Pies you ate when you were younger. Of course Little Debbie makes a mean oatmeal cream pie but we wanted to take a stab at it. We have to admit it did take a couple of tries; however, we finally got it right and we are so happy we did. Our version of this classic childhood treat starts with two chewy, cinnamon-y, molasses-y oatmeal cookies. We highly suggest using our recipe. Next, we slather homemade molasses cream cheese frosting between the cookies, making the perfect sandwich.
Molasses cream cheese frosting tips
- Make sure the butter and cream cheese are softened, but not melted. Melted butter and/or cream cheese will be way too runny, and that's not the consistency for frosting. On the flip side, if they're too cold and solid, the two will not mix well together. Therefore, we want them kind of in the middle (aka softened) so we can have a creamy mixture of butter and cream cheese.
- Sift the powdered sugar! You can skip this step but if you want to avoid clumps of powdered sugar in your frosting, sift the powdered sugar after you measure it out. Trust us.
- Scrape the bowl frequently. When making frosting, the fats tend to stick to the sides and bottom of your bowl. We scrape the sides and bottom between every step.
- Start the mixer slowly when adding powdered sugar. If you dump all of the powdered sugar in at once and turn the mixer on high speed, you will have quite the mess. Start slow!
Tips for our homemade oatmeal cream pies
This is the first step and a step you obviously don't want to miss! The molasses in the cookies compliments the molasses in the frosting SO well.
If the cookies are too warm, the frosting will melt and get runny.
This recipe will make a little extra frosting. So if you want to use 3 Tbsp frosting in the sandwiches, go for it!
Since the frosting has cream cheese, we recommend storing these cookie sandwiches in an air-tight container in the fridge because #foodsafety.
Classic, throwback treat!
Oatmeal cream pies bring back memories and these cream pies are a great take on the classic version. The molasses in both the cookies and frosting give them a unique, delicious flavor that you will love. You have to try our homemade oatmeal cream pies! We would love for you to rate and review them below and tag us on social media so we can see what you've made! 🙂
Homemade Oatmeal Cream Pies
We put our own spin on the classic oatmeal cream pies we all loved growing up. These oatmeal cream pies are the perfect level of sweet so you will be satisfied after one (or five).
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 20 sandwiches 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the oatmeal cookies
- 1 cup unsalted butter (room temp)
- 1 cup dark brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs (room temp)
- 2 tsp vanilla extract
- 1 Tbsp molasses
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- 2 ½ cups old fashioned oats
For the molasses cream cheese frosting
- ½ cup butter (softened)
- 8 oz full fat cream cheese (softened)
- 2 ½ cups powdered sugar (sifted)
- ½ tsp vanilla extract
- 1 tsp molasses
Instructions
For the oatmeal cookies
- Bring butter and eggs to room temperature.
- Cream butter and both sugars.
- Add eggs and mix on high until combined.
- Add vanilla extract and molasses. Scrape the sides and bottom of the mixing bowl to make sure batter is thoroughly mixed.
- In a medium bowl, whisk flour, baking soda, cinnamon, and salt.
- Add to wet ingredients and mix on low until just combined.
- Add oats.
*You want the dough to be thick and sticky! - Chill for 45-60 minutes.
- Preheat oven to 350° and line baking sheets with parchment paper.
- Using a tablespoon or ice cream scoop, spoon dough balls a couple inches apart.
- Bake for 11-13 minutes.
*You want these slightly underdone! - Let cool on the baking sheet for 5-10 minutes before transferring to a cooling wrack.
For the molasses cream cheese frosting
- Mix butter and cream cheese in a stand mixer or with a hand mixer on high until fully combined.
- Add vanilla and molasses.
- Sift powdered sugar and add 1 cup to the wet mixture. Mix on low.
- Add remaining 1 ½ cups of powdered sugar and mix. Scrape sides and bottom of mixing bowl to make sure everything is combined!
- Mix until smooth. Keep in refrigerator for at least 15-20 minutes before using and enjoy!
Notes
- Keep this frosting refrigerated since it contains cream cheese. This will also help the frosting maintain its stiffness!
- If you use 2 Tbsp frosting per sandwich, this frosting will make more than enough for 20 cookie sandwiches. If you don't want leftover frosting, use ~3 Tbsp frosting per cookie sandwich!
Nutrition
- Serving Size: 1 sandwich
- Calories: 361
- Sugar: 32
- Sodium: 144
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 49
- Fiber: 0
- Protein: 5
- Cholesterol: 59
Keywords: cream cheese frosting, homemade oatmeal cream pies, molasses cream cheese frosting, molasses oatmeal cookies, molasses oatmeal cream pies, oatmeal cream pie recipe, oatmeal cream pies
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