Oatmeal Cream Pie feature image
This homemade oatmeal cream pie recipe is a copycat version of the beloved “Little Debbie’s” cake that tastes even better than the original! They are soft and chewy oatmeal cookies sandwiched with a fluffy marshmallow creme filling made with simple ingredients!
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Table of Contents
  1. Homemade Oatmeal Cream Pie - Copycat Version Better Than Little Debbie's!
  2. Why We Love This Oatmeal Cream Pie Recipe
  3. Ingredients / Shopping List
  4. Substitutions and Additions
  5. Recommended Tools to Make this Recipe
  6. How to Make Homemade Oatmeal Cream Pies
  7. Storage Tips
  8. Frequently Asked Questions
  9. Other Easy Cookie Recipes
  10. Oatmeal Cream Pie Recipe

This oatmeal cream pie recipe is a homemade version of the beloved “Little Debbie’s” cake that tastes even better than the original! Soft and chewy oatmeal cookies sandwiched with a fluffy marshmallow creme filling, these pies are a nostalgic dessert that may resemble the originals, but they are easily made with simple ingredients instead of processed parts that you can’t pronounce.

Oatmeal Cream Pie hero image

Homemade Oatmeal Cream Pie – Copycat Version Better Than Little Debbie’s!

Little Debbie may have started it all with her Oatmeal Cream Pies, but we’ve recreated this classic childhood treat and we’re making new memories!

Our copycat version is made of two large, soft, delicate, buttery oatmeal cookies that are slightly crisp on the outside and ultra-moist on the inside sandwiching a generous slathering of fluffy, sweet filling. And just like you remember, with each melt-in-your-mouth bite, the cream oozes out the sides for the best tongue-tasting, edge-licking fun! 

This homemade oatmeal cream pie recipe will totally make you forget Little Debbie. It’s the perfect cookie and cream combination that is every bit as delicious and just as irresistible as you remember, but without the plastic wrapper!

oatmeal cream pie in cooling rack

Why We Love This Oatmeal Cream Pie Recipe

  • Easy to make with simple ingredients you can pronounce.
  • Tastes better than the original version.
  • Sweet, soft, and chewy cookie sandwich.
  • Delicious lunch-box treat, afternoon snack, or indulgent dessert.
  • Perfect for taking along to summer picnics and potlucks because they travel easily and well.
  • Homemade and better than any store-bought brand!
stacked oatmeal cream pie

Ingredients / Shopping List

  • Salted butter: Feel free to use unsalted butter, though I would add in an extra pinch of salt to cut through the sugar.
  • Shortening
  • Light brown sugar: If you prefer to use all white sugar or all brown sugar, that should still be fine. It might change the consistency and color, but the cookie itself should still be delicious.
  • Granulated white sugar
  • Eggs
  • Vanilla extract
  • All-purpose flour: If you are gluten intolerant, try this with coconut flour or almond flour instead.
  • Baking soda: Make sure your baking soda is fresh for the softest cookies.
  • Allspice
  • Old Fashioned oats: I recommend using the old fashioned oats instead of instant oats.
  • Powdered sugar: Also called confectioners’ sugar–do not use granulated sugar here.
  • Whole milk: Feel free to use 2% milk or heavy cream instead.
  • Marshmallow creme: This is also known as marshmallow fluff.
bitten oatmeal cookies

Substitutions and Additions

  • Spice Substitution: You may enjoy ground cinnamon and ground cloves in this cookie recipe–they infuse the oatmeal cream pies with their signature flavor without tasting overpowering.
  • Filling: While I love the marshmallow creme filling used in this recipe because it has a flavor/creaminess that better mimics the store-bought pies, vanilla frosting or buttercream will also taste delicious.
  • Stand or hand mixer
  • Mixing bowls and tools
  • Measuring tools
  • Sheet pan
  • Cookie scoop
  • Piping bag or ziploc bag

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How to Make Homemade Oatmeal Cream Pies

It is so easy to recreate these soft and chewy oatmeal cream pies. Just like Little Debbie made them, but even better!

  1. Beat together butter, shortening, brown sugar, and white sugar until light and fluffy.
    mix butter and other ingredients
  2. Add eggs and vanilla extract and beat until fully combined.
  3. In a separate bowl, whisk together flour, baking soda, allspice and the oats.
    mix oat and flour
  4. Add flour mixture to the mixer and beat until all ingredients are combined.
    mix wet and dry ingredients
  5. Scoop cookie batter onto parchment paper-lined sheet pan.
    Pro-Tip: Make sure to leave about 2 inches of space between each cookie. We want the oatmeal cookies to spread into a thin cookie, so don’t chill the dough. If you must make the dough ahead of time, you can refrigerate it, but then let dough come to room temperature before baking. 
    scoop of cookie dough on top of baking sheet
  6. Bake cookies and let them cool before assembling.
    Pro-Tip: You can control how big your cookies are by using a round cookie cutter, slightly larger than the cookie itself, to gently push the warm cookie into a uniform circle size. Cool your oatmeal cookies completely before frosting otherwise they will fall apart and the frosting will melt.
    baked oatmeal cookies
  7. While cookies are cooling, make the filling. Beat together butter, powdered sugar and milk until it turns light and fluffy. Fold in the marshmallow creme.
    cookie filling on a bowl
  8. Assemble your cookies by piping the filling onto the bottom of each cookie and topping it with another cookie.
    Pro-Tip: To make an easy piping bag, snip off the end of a ziploc bag, add your filling and pipe the cream through it. Make sure you only pipe or spread the filling in the center of the bottom cookie, leaving ¼ to ½ an inch around the edge of the cookie. When you add the top cookie, you’ll press down slightly and the filling will come right to the edge of the oatmeal cream pie without coming out the sides! Pair similar size cookies together. These will be much harder to eat if you have a small cookie on the bottom and a big one on top, or vice versa.
    put frosting into one of the cookie and close with the other cookie
  9. Serve and enjoy!

Storage Tips

  • To Store: Store cookies in an airtight container with wax paper or parchment paper between the layers at room temperature for up to 3 days.
  • To Freeze: You can freeze these cream pies by tightly wrapping them individually in plastic wrap and store in the freezer for up to 3 months.
oatmeal cream pie in drying rack

Frequently Asked Questions

How do I store my oatmeal cream pies?

You can store these oatmeal cream pies at room temperature for up to 3 days, but make sure you put them in an airtight container or they will dry out and get hard. You can also freeze these for treats to enjoy later. They will freeze best if individually wrapped.

How do I frost these oatmeal cream pies?

You can pipe the frosting onto the cookies using a piping bag or even a small plastic baggie with a hole cut out of a corner. Sometimes I will just use a spatula to plop some of the filling in the center and use the cookie to push it down and out towards the edges.

Can I freeze my oatmeal cream pies?

Yes, you can freeze your oatmeal cream pies for 3 months. To freeze them, after baking and cooling, wrap each individual oatmeal cream pie in plastic wrap and then place them into a freezer-safe Ziploc bag. When you’re ready to enjoy them, remove them from the freezer bag and allow them to thaw at room temperature for about 15-20 minutes.

oatmeal cream pie in a box
5 from 1 vote
Oatmeal Cream Pie feature image

Oatmeal Cream Pie

Serves — 14
This homemade oatmeal cream pie recipe is a copycat version of the beloved “Little Debbie’s” cake that tastes even better than the original! They are soft and chewy oatmeal cookies sandwiched with a fluffy marshmallow creme filling made with simple ingredients!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Ingredients
  

For the Cookie

  • ¾ cup salted butter softened
  • ¼ cup shortening
  • 1 cup light brown sugar
  • ¼ cup granulated white sugar
  • 2 large eggs
  • ¾ tsp vanilla extract
  • cups all-purpose flour spooned and leveled
  • tsp baking soda
  • ½ tsp allspice
  • cups Old Fashioned oats

For the Filling

  • ¾ cup salted butter softened
  • cups powdered sugar
  • 1 tbsp whole milk
  • 7 ounce container marshmallow creme

Instructions
 

  • Line a sheet pan with parchment paper and preheat the oven to 350 degrees Fahrenheit.
  • To make the cookies, use a mixer to beat the salted butter, shortening, light brown sugar, and granulated white sugar until light and fluffy, about 3-5 minutes.
  • Add the eggs, and vanilla extract. Beat until fully combined and then scrape down the sides of the bowl and beat once more to make sure everything is mixed in.
  • Whisk together the all-purpose flour, baking soda, and allspice in a separate, large bowl.
  • Turn the speed on the mixer to low speed and add in the flour mixture and Old Fashioned Oats. Mix everything together until just combined.
  • Use a 1 ½ Tablespoon cookie scoop and scoop the batter onto the prepared sheet pan. Make sure to leave about 2 inches of space between each cookie.
  • Bake in the oven for 9-10 minutes, or until the edges have browned and the center has started to harden, and let cool for at least 10 minutes before assembling.
  • To make the filling, beat the salted butter, powdered sugar and milk together until it turns light and fluffy, about 2-3 minutes.
  • Fold in the marshmallow creme until completely combined.
  • Assemble the cookie (make sure the cookies are completely cooled) by piping or spooning the filling onto the bottom of one cookie and then topping it with another cookie, face up. Do this with all the cookies.
  • Serve and enjoy!

Jenn’s Notes

Storage :
  • To Store: Store cookies in an airtight container with wax paper or parchment paper between the layers at room temperature for up to 3 days.
  • To Freeze: You can freeze these cream pies by tightly wrapping them individually in plastic wrap and store in the freezer for up to 3 months.
Tips:
  • We want the oatmeal cookies to spread into a thin cookie, so don’t chill the dough. If you must make the dough ahead of time, you can refrigerate it, but then let dough come to room temperature before baking.
  • Pair similar size cookies together. These will be much harder to eat if you have a small cookie on the bottom and a big one on top, or vice versa.
  • You can control how big your cookies are by using a round cookie cutter, slightly larger than the cookie itself, to gently push the warm cookie into a uniform circle size.
  • Cool your oatmeal cookies completely before frosting otherwise they will fall apart and the frosting will melt.
  • To make an easy piping bag, snip off the end of a ziploc bag, add your filling and pipe the cream through it.
  • Make sure you only pipe or spread the filling in the center of the bottom cookie, leaving ¼ to ½ an inch around the edge of the cookie. When you add the top cookie, you’ll press down slightly and the filling will come right to the edge of the oatmeal cream pie without coming out the sides!

Nutrition Info

Calories: 514kcal | Carbohydrates: 71g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 288mg | Potassium: 93mg | Fiber: 1g | Sugar: 49g | Vitamin A: 648IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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