Easy Oatmeal Cream Pie Recipe for Sweet Memories
This oatmeal cream pie recipe brings together two soft, cinnamon-spiced oatmeal cookies with a fluffy vanilla marshmallow filling for the ultimate homemade treat. Think nostalgic, chewy, and just the right amount of sweet—perfect for sharing, gifting, or sneaking straight off the cooling rack.
Ingredients
For the Cookies:
- 1 cup unsalted butter softened
- 1¼ cups dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups quick-cooking oats
For the Filling:
- ½ cup unsalted butter softened
- 1 7 oz jar marshmallow crème
- 1 cup powdered sugar sifted
- 1 –2 tablespoons heavy cream
- ½ teaspoon vanilla extract
Optional Add-Ins:
- Mini chocolate chips
- A touch of nutmeg or pumpkin spice adds cozy seasonal flavor.
Instructions
- Mix the butter and both sugars together until the texture becomes soft and fluffy.
- Add eggs and vanilla; beat until smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture.
- Fold in oats until fully combined.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, then bake at 350°F (175°C) for 9 to 11 minutes, or until the edges are lightly golden.
- Cool cookies completely on wire racks.
- Beat butter for filling, then mix in marshmallow crème, powdered sugar, cream, and vanilla until fluffy.
- Spread filling on one cookie, top with another, and gently press to form sandwiches.
- Let pies rest 10–15 minutes before serving or storing.
Notes
Contains dairy, eggs, and gluten. For best results, use quick oats and softened butter. Cookies can be made ahead and frozen for future cravings.