A cozy start: what these Gingerbread Oatmeal Cream Pies are about
These gingerbread oatmeal cream pies are soft, lightly spiced cookies sandwiched around a fluffy cream filling. They are great for holidays or any time you want a sweet, homey treat. If you like chewy oat cookies, you might enjoy something similar like these coconut oatmeal cookies for another easy snack.
Why you’ll want to bake these now
They are quick to make, use simple pantry spices, and bring warm ginger flavor with a creamy finish. Kids and adults both enjoy these. They travel well and hold up at parties or in lunch boxes.
How to make Gingerbread Oatmeal Cream Pies — step by step
Follow simple steps and you’ll have a batch in under an hour. For the filling, you’ll whip cream to soft peaks — a technique similar to making frozen sandwiches like these 2-ingredient ice cream sandwiches if you want a cold variation.
Ingredients
- 1 cup rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for the filling)
Directions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, combine rolled oats, flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Beat in egg, molasses, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are set. Let cool completely.
- For the filling, whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla until combined.
- Spread or pipe filling onto the flat side of one cookie, and sandwich with another cookie.
- Enjoy your gingerbread oatmeal cream pies!
Simple serving ideas for these cream pies
Serve them at room temperature so the filling is soft and creamy. They pair well with warm drinks and can be plated on a dessert tray for guests. For a make-ahead dessert, chill them briefly so the filling firms up, or try a cold twist using banana treats like these banana oatmeal bars as a snack alongside.
How to store your Gingerbread Oatmeal Cream Pies
- Short term: Keep them in an airtight container at room temperature for 1–2 days.
- Longer storage: Refrigerate for up to 5 days. Let them sit at room temperature a few minutes before serving for the best texture.
- Freezing: Freeze assembled pies in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge.
Tips to make these the best they can be
- Measure flour by spooning it into the cup and leveling it — this keeps cookies tender.
- Don’t overmix after adding dry ingredients; stop when combined.
- Use fresh spices for brighter flavor.
- Chill the dough briefly if it feels very soft before scooping — this helps shape.
- For neater sandwiches, pipe the filling with a piping bag or zip-top bag with the corner snipped.
Ways to change the flavor
- Add a pinch of ground cloves or allspice for a deeper spice profile.
- Swap molasses for dark corn syrup for a milder taste.
- Use cream cheese frosting (beat 4 oz cream cheese with 1/4 cup butter and 1–1 1/2 cups powdered sugar) for a tangy filling.
- Make a chocolate drizzle on top for a festive finish.
Nutritional information (approximate per sandwich)
- Calories: ~240 kcal
- Fat: ~12 g
- Carbohydrates: ~32 g
- Sugar: ~18 g
Values are estimates and will vary by exact portion size and ingredients.
Serving ideas for family gatherings
- Arrange on a plate with fresh fruit like apple slices or pear wedges.
- Serve with small cups of hot cocoa or spiced tea for a cozy dessert table.
- Pack them in lunch boxes as an occasional sweet treat.
Pairing suggestions — what to eat with these pies
- Hot beverages: coffee, chai tea, or hot chocolate.
- Cold milk for kids.
- A scoop of vanilla ice cream on the side for an indulgent dessert.
FAQs
Q: Can I make the filling ahead of time?
A: Yes. Make the whipped cream filling and store it in the fridge for up to 24 hours. Rewhip briefly if it loses volume before assembling.
Q: Can I use quick oats instead of rolled oats?
A: You can, but quick oats make a softer, less chewy cookie. Rolled oats give better texture.
Q: How do I keep the cookies from spreading too much?
A: Chill the dough for 15–30 minutes before baking and space cookies well on the sheet.
Q: Can I make these dairy-free?
A: Use dairy-free butter and a stabilized non-dairy whipped topping for the filling. Texture will differ slightly.
Q: Are these freezer-friendly?
A: Yes. Freeze assembled pies as noted above for best shape and flavor.
Conclusion
If you want another take on this idea, check out this detailed version from Ambitious Kitchen for extra tips and photos. For a classic home-cook approach, see the recipe at Two Peas and Their Pod. And for a simple, straightforward guide with clear steps, visit Just so Tasty.
Gingerbread Oatmeal Cream Pies
Ingredients
For the cookies
- 1 cup rolled oats Use old-fashioned rolled oats for best texture.
- 1.5 cups all-purpose flour Spoon and level to measure for tender cookies.
- 1 teaspoon baking soda
- 1 teaspoon ground ginger Fresh spices will give better flavor.
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 1 large egg
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
For the filling
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract For the filling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, combine rolled oats, flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In another bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Beat in egg, molasses, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are set. Let cool completely.
Filling Preparation
- For the filling, whip the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla until combined.
- Spread or pipe filling onto the flat side of one cookie, and sandwich with another cookie.
