Gingerbread Oatmeal Cream Pies

What I love about these Gingerbread Oatmeal Cream Pies is taking a childhood flavor memory and turning it on its holiday head! Adding festive flavor to something so familiar is what makes homemade worthwhile.

That's the fun of baking something fresh, you can give it a twist and truly infuse memories for whoever enjoyed them.

Ingredients

I would call most of the cookie ingredients pantry staples. I feel like I could whip up these cookies are the drop of a hat. But I do like to make my own Gingerbread Spice Mix, it lets me have even more customization options.

And one great note to keep in your back pocket is that if you do not have dark brown sugar. Simply use light and add an extra tablespoon of molasses to get the flavor of the darker sugar.

The same sentiment as the cookie goes for the filling. The ingredient list is simple, it just comes down to technique. But more on that next.

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.

Method

Let's start with the cookie. As with any cookie, you want to cream the butter and sugars together until very light and fluffy. This takes 3-4 minutes, literally set a timer and give it the time it deserves.

Then work in the dry ingredients and portion out the cookies. Place them on a parchment-lined baking sheet and chill them for 20-30 minutes before baking.

Then bake them until they just start to turn golden brown and let them cool on the tray so they set completely. Letting them cool on the tray gives the outside a crisp, while the middle stays soft.

Next, make the filling by, again, creaming the butter till fluffy and almost white. Then add the vanilla and spice mix. Slowly work in the sugar, then beat till fluffy.

Now that the filling is made and the cookies are cooled, turn half the cookies upside down and fill them with a good heaping tablespoon of the cream. Top with a second cookie and press until the cream spreads to the edge.

If you want to be super festive, for you or the kids, you can use a mini gingerbread man cookie cutter and cut the middles out of some of the cookies and then fill them the same way, allowing some of the cream to press through the cutout. You can also fill the cutouts for smaller cookies for kids or light bites.

I love the fun of cutting out the shapes, it just adds a little whimsy and makes it literal. And I like that. It is fun and my nephew LOVES it!

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📖 Recipe

Yield: 15 sandwiched cookies

Gingerbread Oatmeal Cream Pies

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 20 minutes

Total Time: 55 minutes

What I love about these Gingerbread Oatmeal Cream Pies is taking a favorite treat and infusing it with lots of festive holiday flavor!

Print

Ingredients

for the cookies:

• 20 tablespoons Unsalted Butter, room temperature (2 ½ sticks)
• 1 cup packed Dark Brown Sugar
• ½ cup Granulated Sugar
• 1 large Egg, room temperature
• 2 teaspoons Vanilla Extract
• 1 tablespoon Molasses
• 1 ½ cups All-Purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoon Kosher Salt
• 4 teaspoons Gingerbread Spice Mix
• 3 cups Quick-Cooking Oats
• 1 cup Pecans, finely chopped

for the filling:

• 12 tablespoons unsalted butter, at room temperature (1 ½ sticks)
• 1 teaspoon pure vanilla extract
• 1 teaspoon Gingerbread Spice Mix
• 2 ½ cups powdered sugar
• 1 tablespoon milk

Instructions

1. Preheat the oven to 375°F and prepared three large baking sheets by lining them with parchment paper.

to make the cookies:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. 
2. Add the egg, vanilla, and molasses to the bowl and blend until smooth. Scrape down the bowl and add the baking soda, salt, and gingerbread spice mix; blend for 30 more seconds.
3. Place the flour, oats, and pecans in the bowl and mix on low speed until well combined.
4. Using a 1 ½-tablespoon scoop to portion the dough onto a baking pan, you can put them all on one sheet this time, and refrigerate them for at least 20 minutes, up to an hour.
5. When ready to bake place the dough balls about 2 inches apart across your 3 prepared baking sheets (10 cookies per sheet).
6. One sheet at a time, bake the cookies until lightly golden, 10 to 12 minutes. Let the cookies cool on the baking sheet placed on top of a wire rack for 30 minutes.

To make the filling:

1. In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and gingerbread spice and beat in until well combined.
2. On low speed beat the powdered sugar in ½ cup at a time. When all the sugar has been worked in, beat in the milk. When the mixture is smooth, increase the speed to medium, and mix until light and fluffy, about 2 minutes.
3. Lay out the cookies in pairs, flipping one of each face-up. Using a small (1-tablespoon) scoop, place the filling on the bottom of the upside-down cookie. Place the second cookie on top, right side up, and sandwich them together, pressing just enough to spread the filling to the edges. Repeat to make the rest of the sandwiches.

Notes

Notes & Tips

If dark brown sugar isn't something you keep on hand, I know I typically only keep light in my pantry. You can add an extra tablespoon of molasses to the recipe to enhance the flavor that the dark brown sugar brings.

For perfectly portioned cookies that bake up all the same size, use THIS SCOOP! And use THIS ONE for the perfect amount of filling.

Chilling the cookies is a very important step and is not to be skipped. It ensures the cookies do not spread too far and become too thin. It also gives the oatmeal some time to hydrate.

If you cut out the centers of some of the baked cookies with gingerbread man cutters, just work slowly and apply even pressure so the cookies don't split at the smallest points. If this does happen, it is super forgiving and when you press the cut cookie onto another with filling, you can press it together and it will stay put.

Substitutions

As noted earlier, light brown sugar can be swapped for dark. If you do this add an extra tablespoon of molasses to the recipe.

If you don't make your own Gingerbread Spice Mix simply use some cinnamon and nutmeg at a minimum.

Be sure to use quick-cooking oats, using rolled oats is on, but quick cooking is better.

I like the addition of pecans in my oatmeal cream pies, but if you have an allergy and need to leave them out, or don't have any on hand you can omit them altogether.

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  Cookie Cutters - Gingerbread Cookie Cutters - 5 Pieces - Christmas Cookie Cutters - Cookie Cutters Christmas Shapes - Holiday Cookie Cutters - Stainless Steel/Comfort Grips

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 529Total Fat: 31gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 78mgSodium: 142mgCarbohydrates: 60gFiber: 3gSugar: 38gProtein: 5g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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