Gingerbread oatmeal cream pies are about to become your new holiday obsession, and I’m not even kidding. Last Christmas, Henry and I were brainstorming ways to make our holiday gingerbread desserts a little more special, and I thought, why not combine the warm spices of gingerbread with the chewy texture of oatmeal cookies and sandwich them together with the most incredible cream filling?
The result? These soft gingerbread cookie sandwiches that disappeared faster than I could make them. Isabella, Emma, and Noah were practically fighting over the last one, which is always a good sign in our house!
What I love most about these homemade oatmeal sandwich cookies is how they strike the perfect balance between festive and comforting. They’re fancy enough to bring to holiday parties but simple enough to make on a busy weeknight. Plus, that cream filling in the middle? Trust me, it’s absolutely dreamy. If you’re looking for more easy holiday cookie recipes, you’ll want to add these to your baking list right away!
Why You’ll Love These Gingerbread Oatmeal Cream Pies
- Perfect holiday flavor: The combination of ginger, cinnamon, and allspice creates that classic gingerbread taste we all crave during the holidays
- Soft and chewy texture: The addition of rolled oats gives these cookies an amazing texture that’s not too crispy or too soft
- Make-ahead friendly: You can bake the cookies in advance and assemble them when you’re ready to serve
- Kid-approved: My three little ones give these cookies two thumbs up every single time
- Beautiful presentation: These cookie sandwiches look impressive but are surprisingly easy to make
- Freezer-friendly: Perfect for holiday meal prep when you need to get ahead on your baking
Ingredients for the Best Gingerbread Oatmeal Cream Pies
For the cookies:
- ½ cup butter, at room temperature (this is important for the right texture!)
- 1 cup packed brown sugar (dark brown adds more molasses flavor, but light works too)
- ¼ cup blackstrap molasses (this gives the cookies their deep, rich flavor)
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup old fashioned rolled oats (don’t use quick oats here)
- ½ teaspoon baking soda
- 1 ½ teaspoons ground ginger (the star spice!)
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon salt
For the cream filling:
- ¾ cup butter, at room temperature
- 1 ½ cups powdered sugar
- ¾ teaspoon vanilla extract
- 1-2 teaspoons milk to achieve that perfect creamy consistency
The secret to amazing gingerbread oatmeal cream pies is using quality spices. I refresh my spice cabinet every fall because fresh spices make such a difference in the final flavor!
How to Make Gingerbread Oatmeal Cream Pies
Step 1: Mix the wet ingredients
Add your room temperature butter and brown sugar to the bowl of an electric mixer. Beat them together for about 1 minute until they’re light and fluffy. This step is crucial for getting the right texture!
Next, add in the molasses, egg, and vanilla and beat again until everything is well combined, smooth, and creamy. This should take about 1 more minute.
Step 2: Combine the dry ingredients
In a large bowl, whisk together your flour, oats, baking soda, ginger, cinnamon, allspice, and salt. Make sure everything is evenly distributed so every bite has that perfect gingerbread flavor.
Step 3: Bring it all together
Slowly add your dry ingredients to the wet ingredients and mix on low speed just until combined. Don’t overmix here because that can make your cookies tough!
Now here’s the important part: chill your dough in the fridge for 1 hour. I know it’s tempting to skip this step, but trust me on this one. Chilling the dough gives you cookies with the perfect texture and prevents them from spreading too much in the oven.
Step 4: Bake the cookies
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier!
Use your hands or a tablespoon to grab a large tablespoonful of dough and roll it into a ball. Place the dough balls 2 inches apart on your prepared cookie sheet.
Bake for 9-12 minutes depending on how you like your cookies. If you prefer crispy edges, go for about 12 minutes. If you want softer cookies (my personal favorite), stick to 9-10 minutes.
Remove from the oven and let the cookies cool on the sheets for about 5 minutes. They’ll continue to set during this time. Then transfer them to a wire rack to cool completely. This recipe makes about 30 cookies total, which will become 15 beautiful cookie sandwiches!
Step 5: Make the cream filling
Once your cookies have completely cooled, it’s time to make that incredible filling! Add the room temperature butter, powdered sugar, vanilla extract, and milk to the bowl of an electric mixer.
Beat on low speed at first, then gradually increase to high for about 1 minute. You want the frosting to be smooth and creamy, not lumpy.
Step 6: Assemble your cream pies
Top one cookie with a generous spoonful of filling, leaving a nice edge around the cookie so the filling doesn’t squish out too much. Top with another cookie and very gently press down slightly.
Repeat with all your cookies until you have about 15 gingerbread oatmeal cream pies. Here’s a tip: let the assembled cookies sit at room temperature for 1 hour before serving. This allows the filling to firm up to the perfect texture
Gingerbread Oatmeal Cream Pies FAQs
Can I make gingerbread oatmeal cream pies ahead of time?
Yes! You can bake the cookies a day in advance and store them in an airtight container. Assemble with the cream filling before serving for the freshest texture. This is perfect when you’re preparing for holiday parties or cookie exchanges.
How should I store gingerbread oatmeal cream pies?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for best freshness. The cream filling will stay nice and fluffy with proper storage.
Can I freeze the cookies or dough?
Absolutely! Freeze the unbaked dough balls or baked cookies (without filling) for up to 2 months. Thaw before baking or filling. This makes holiday baking so much more manageable!
Ready to Bake These Amazing Cream Pies?
These gingerbread oatmeal cream pies are everything you want in a holiday cookie warm spices, chewy texture, and that incredible cream filling that makes them extra special. They’re perfect for cookie exchanges, holiday parties, or just enjoying with a cup of hot cocoa on a cold winter evening.
The combination of gingerbread spices and hearty oats creates a cookie that’s both festive and comforting. Plus, they look absolutely beautiful on a cookie platter!
I promise these will become a holiday tradition in your house just like they have in ours. Henry requests them every December now, and the kids love helping me assemble them (even if they sneak a few tastes of the filling along the way).
Give this gingerbread oatmeal cream pies recipe a try and let me know how it turns out! Be sure to tag me on Instagram so I can see your beautiful cookie creations.
More Holiday Cookie Recipes You’ll Love
Happy baking
Print
Gingerbread Oatmeal Cream Pies
- Total Time: 1 hour 32 minutes
- Yield: 15 cookie sandwiches 1x
Description
Gingerbread oatmeal cream pies are about to become your new holiday obsession! These soft gingerbread cookie sandwiches combine the warm spices of gingerbread with the chewy texture of oatmeal cookies and sandwich them together with the most incredible cream filling. They’re fancy enough to bring to holiday parties but simple enough to make on a busy weeknight.
Ingredients
- ½ cup butter, at room temperature
- 1 cup packed brown sugar
- ¼ cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup old fashioned rolled oats
- ½ teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ¼ teaspoon salt
- ¾ cup butter, at room temperature (for filling)
- 1 ½ cups powdered sugar
- ¾ teaspoon vanilla extract (for filling)
- 1–2 teaspoons milk
Instructions
- Add room temperature butter and brown sugar to the bowl of an electric mixer and beat for about 1 minute until light and fluffy.
- Add molasses, egg, and vanilla and beat until well combined, smooth, and creamy, about 1 more minute.
- In a large bowl, whisk together flour, oats, baking soda, ginger, cinnamon, allspice, and salt.
- Slowly add dry ingredients to wet ingredients and mix on low speed just until combined.
- Chill dough in the fridge for 1 hour.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll large tablespoonfuls of dough into balls and place 2 inches apart on prepared cookie sheet.
- Bake for 9-12 minutes depending on desired texture.
- Remove from oven and let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream filling, add room temperature butter, powdered sugar, vanilla extract, and milk to the bowl of an electric mixer and beat on low then gradually increase to high for about 1 minute until smooth and creamy.
- Top one cookie with a generous spoonful of filling, top with another cookie and gently press down slightly.
- Let assembled cookies sit at room temperature for 1 hour before serving.
Notes
Chill the dough for 1 hour before baking – this step is crucial for the perfect texture and prevents spreading. Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can freeze unbaked dough balls or baked cookies (without filling) for up to 2 months. Use fresh spices for the best flavor!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 285
- Sugar: 24g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
