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Gingerbread Oatmeal Cream Pies

Category: Sweet Finishes & Fresh-Baked Joy

This treat combines warm spices like ginger, cinnamon, and cloves within chewy oatmeal cookies, baked to golden perfection. The cookies are sandwiched with a creamy, fluffy filling made from butter, powdered sugar, and vanilla, creating a balance of spice and sweetness. The mixture of rich molasses and hearty oats brings depth, while the smooth filling adds contrast. Ideal for cozy gatherings, these layered cookies offer comforting flavors and textures that showcase classic holiday baking elements.

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Breanna smiling at the camera.
Created By Breanna
Last updated on Sat, 10 Jan 2026 21:31:04 GMT
A stack of gingerbread oatmeal cream pies. Save
A stack of gingerbread oatmeal cream pies. | foodiffy.com

These Gingerbread Oatmeal Cream Pies combine the warm spices of gingerbread with the chewy texture of oats and a creamy vanilla filling. They are perfect for holiday treats or cozy afternoons when you want a bit of sweet nostalgia baked into every bite.

This became a family favorite after I tried adding molasses to my oatmeal cookies. The cream filling was my addition and now no holiday season feels complete without them.

Ingredients

  • Butter: gives richness to both cookies and filling use unsalted at room temperature for best mixing
  • Dark brown sugar: adds moisture and depth choose a fresh pack to avoid clumping
  • Molasses: delivers classic gingerbread flavor opt for unsulfured for a smooth taste
  • Ground ginger cinnamon nutmeg cloves: bring warm spice notes balance the amounts for a well-rounded flavor
  • Quick oats: add chewiness pick thick or old-fashioned oats if you prefer more texture but adjust baking time accordingly
  • Powdered sugar: in the filling ensures a smooth creamy texture sift it to avoid lumps
  • Heavy cream: lightens the filling add slowly to reach desired fluffiness

Instructions

Preheat and Prepare:
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and help with even baking.
Mix Wet Ingredients:
In a stand mixer with the paddle attachment, combine room temperature butter, dark brown sugar, granulated sugar, molasses and vanilla extract. Beat on medium-high speed for about one minute until the mixture becomes light and fluffy. Add the egg and mix again until fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt and cloves thoroughly to ensure the spices are evenly dispersed. Slowly add this dry mixture to the wet ingredients on low mixer speed just until combined to prevent overmixing. Add the oats last and fold them in until evenly distributed.
Scoop and Bake:
Use a medium cookie scoop to portion the dough leaving at least three inches between cookies since they will spread. Bake for ten to twelve minutes or until the edges begin to turn golden brown. Let cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
Prepare the Cream Filling:
Using a clean stand mixer paddle attachment, beat the butter on medium-high for about five minutes until very light and fluffy. Add the powdered sugar gradually and beat for one minute on medium speed until combined. Pour in the heavy cream and vanilla extract and increase speed to high for two to three minutes until fluffy. If the filling is too stiff, add heavy cream one teaspoon at a time until the right consistency is reached.
Assemble the Pies:
Once cookies are fully cooled, spread cream filling evenly on the flat underside of half the cookies. Top with the remaining cookies to form sandwiches gently pressing to spread filling to the edges.
Two gingerbread oatmeal cream pies stacked on a wooden board.
Two gingerbread oatmeal cream pies stacked on a wooden board. | foodiffy.com

My favorite part is the combination of chewy oats with the warming spice punch. Making these with my kids feels like a joyful tradition filled with cinnamon-scented laughs and sticky fingers.

Storage Tips

Store these cream pies in an airtight container at room temperature for up to three days or refrigerate if your kitchen is warm. Bring to room temperature before serving for the best texture. They can also be frozen in a single layer on a baking sheet then transferred to a freezer bag for up to two months.

Ingredient Swaps

Swap quick oats for rolled oats if you enjoy more texture just reduce baking time slightly to avoid overbrowning. Use maple syrup instead of molasses for a milder flavor but expect a lighter color. For the filling substitute vegan butter and coconut cream for a dairy-free version with a subtle coconut hint.

Serving Ideas

Serve these with a cup of hot tea or a frothy latte for a cozy afternoon snack. They also pair wonderfully with spiced cider or warm milk sprinkled with cinnamon for kids. Crumble them over vanilla ice cream for a quick dessert upgrade.

Gingerbread Oatmeal Cream Pies stacked on a wooden board.
Gingerbread Oatmeal Cream Pies stacked on a wooden board. | foodiffy.com

This recipe delivers comforting flavors with a perfect balance of spice and cream. Enjoy these treats fresh and share the warmth.

Frequently Asked Recipe Questions

→ What spices are used in the gingerbread oatmeal cookies?

The cookies include ground ginger, cinnamon, nutmeg, and cloves, which provide the classic gingerbread warmth.

→ How do you achieve the perfect texture for these cookies?

Using a mix of molasses, brown sugar, and oats creates a chewy yet tender crumb, while baking just until the edges turn golden keeps them soft inside.

→ What ingredients make up the creamy filling?

The filling is made from unsalted butter, powdered sugar, heavy cream, and vanilla extract, whipped to a light and fluffy consistency.

→ Can these treats be stored, and if so, how?

Stored in an airtight container at room temperature, they remain fresh for several days. Refrigeration can extend their shelf life but may firm the filling.

→ Are there tips for assembling the layered cookies?

Spread an even layer of the cream filling on the flat side of half the cookies, then gently press with the remaining cookies to form sandwich layers without breaking them.

Gingerbread Oatmeal Cream Pies

Soft gingerbread oatmeal cookies filled with a smooth vanilla cream for a cozy dessert.

Preparation Time
30 mins
Time to Cook
10 mins
Overall Time
40 mins
Created By: Breanna

Type of Recipe: Desserts & Baking

Cooking Difficulty: Intermediate Skill Needed

Cultural Origin: American

Portion Size: 12 Number of Servings (12 sandwiches)

Dietary Options: Good for Vegetarians

Ingredients Required

→ Gingerbread Oatmeal Cookies

01 227 g unsalted butter, at room temperature
02 200 g dark brown sugar
03 50 g granulated sugar
04 60 ml molasses
05 5 ml vanilla extract
06 1 large egg
07 210 g all-purpose flour
08 1.5 tsp ground ginger
09 1 tsp baking soda
10 1 tsp ground cinnamon
11 0.5 tsp ground nutmeg
12 0.5 tsp salt
13 0.25 tsp ground cloves
14 240 g quick oats

→ Cream Filling

15 170 g unsalted butter, at room temperature
16 300 g powdered sugar
17 30 ml heavy cream
18 7.5 ml vanilla extract

Guide to Cooking

Step 01

Preheat the oven to 175°C and line a baking sheet with parchment paper.

Step 02

In a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, granulated sugar, molasses, and vanilla extract on medium-high speed for 1 minute until light and fluffy. Add the egg and beat until fully combined.

Step 03

Whisk together the flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and cloves in a separate bowl.

Step 04

Slowly add the dry mixture to the mixer on low speed and mix until just combined. Fold in the quick oats until evenly distributed.

Step 05

Using a medium cookie scoop, portion the dough onto the prepared baking sheet spacing them 7.5 cm apart. Bake for 10 to 12 minutes or until the edges turn golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 06

With a stand mixer and paddle attachment, beat the butter on medium-high speed for 5 minutes until fluffy. Add powdered sugar and beat on medium speed for 1 minute.

Step 07

Add the heavy cream and vanilla extract, then beat on high speed for 2 to 3 minutes until the filling is light and fluffy. If the filling is too firm, add heavy cream 5 ml at a time to adjust consistency.

Step 08

Spread the cream filling onto the flat side of half the cookies, then sandwich with the remaining cookies.

Extra Suggestions

  1. For best texture, ensure butter is softened to room temperature before mixing.

Necessary Equipment

  • Stand mixer with paddle attachment
  • Baking sheet lined with parchment paper
  • Wire cooling rack
  • Medium cookie scoop

Allergen Info

Always check ingredient labels for allergens, and talk to a health expert if you’re unsure.
  • Contains gluten, dairy, and egg

Nutritional Info (Per Serving)

Nutrition facts are for general information and shouldn’t replace professional health advice.
  • Energy (Calories): 320.5
  • Fats: 13.8 g
  • Carbohydrates: 45.2 g
  • Protein: 3.6 g