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Oatmeal Cream Pies

Oatmeal Cream Pies

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Indulge in the nostalgic delight of homemade Oatmeal Cream Pies that whisk you back to childhood with every delicious bite. These scrumptious treats feature soft, chewy oatmeal cookies spiced with cinnamon and filled with a fluffy vegan marshmallow cream that is utterly irresistible. Perfect for family gatherings, cozy nights, or just treating yourself, this simple recipe brings everyone together in the kitchen. Easy to make and customizable, these Oatmeal Cream Pies will surely become a beloved favorite among kids and adults alike.

Ingredients

Scale
  • 1 cup Unsalted butter (room temperature)
  • 1 cup Brown sugar (packed light or dark)
  • 1/2 cup White granulated sugar
  • 2 Large eggs (room temperature)
  • 1 tsp Pure vanilla extract
  • 1/2 TBSP Molasses (don’t use blackstrap)
  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Pumpkin pie spice (or use nutmeg)
  • 3 cups Old fashioned oats
  • 1 cup Unsalted butter (room temperature)
  • 7 oz vegan vegan marshmallows fluff/cream
  • 1 cup Powdered sugar (sifted)
  • 1 tsp Pure vanilla extract
  • 1/4 tsp Salt

Instructions

  1. Preheat your oven to 350°F (175°C). In a large bowl, cream together room-temperature unsalted butter, brown sugar, and white granulated sugar until light and fluffy. Add eggs, vanilla extract, and molasses; mix until well combined.
  2. In another bowl, whisk together all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and old-fashioned oats. Gradually add the dry mixture to the wet ingredients until just combined.
  3. Scoop tablespoon-sized dollops onto a parchment-lined baking sheet and bake for about 10 minutes or until golden around the edges but soft in the center. Let cool on wire racks.
  4. For the filling, beat softened unsalted butter with vegan marshmallows fluff until smooth. Gradually mix in sifted powdered sugar, vanilla extract, and salt until creamy.
  5. Once cookies are cool, spread or pipe the filling between two cookie halves to form sandwiches.

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