If you’re craving a sweet treat that perfectly balances cozy spice with creamy indulgence, then you’re going to fall head over heels for this Gingerbread Oatmeal Cream Pies Recipe. Imagine soft, chewy oatmeal cookies infused with all the warm flavors of gingerbread, sandwiched together with luscious, velvety cream filling that melts in your mouth. This recipe brings a little slice of holiday magic any time of year, combining the wholesome texture of oats with festive spices for a comforting bite every time.
Ingredients You’ll Need
The beauty of this Gingerbread Oatmeal Cream Pies Recipe lies in its straightforward but flavorful ingredients list. Each component plays a special role, from adding depth and sweetness to creating that perfect creamy filling and satisfying cookie texture.
- 1 cup unsalted butter, at room temperature: Provides richness and helps create a tender cookie crumb.
- 1 cup dark brown sugar: Adds deep molasses sweetness and moisture for chewiness.
- 1/4 cup granulated sugar: Balances sweetness and helps with cookie crispness.
- 1/4 cup molasses: The star of the gingerbread flavor with its robust, slightly smoky notes.
- 1 tsp vanilla extract: Enhances the overall flavor with its warm, floral aroma.
- 1 large egg: Binds the ingredients together and adds moisture.
- 1 1/2 cups all-purpose flour (210g): Forms the cookie’s structure without weighing it down.
- 1 1/2 tsp ground ginger: Brings that signature spicy kick to the cookie.
- 1 tsp baking soda: Helps the cookies rise and spread just right.
- 1 tsp ground cinnamon: Provides warmth and sweetness to the spice blend.
- 1/2 tsp ground nutmeg: Adds subtle nuttiness and depth.
- 1/2 tsp salt: Balances the sweetness and enhances the flavors.
- 1/4 tsp ground cloves: Punctuates the spice mix with a bold, aromatic punch.
- 3 cups quick oats: Give the cookie its chewy texture and wholesome appeal.
- 3/4 cup unsalted butter, at room temperature (for filling): Creates a creamy, smooth filling base.
- 2 1/2 cups powdered sugar: Sweetens and thickens the cream filling perfectly.
- 2 tbsp heavy cream: Adds richness and makes the filling luxuriously smooth.
- 1 1/2 tsp vanilla extract (for filling): Rounds out the filling’s flavor to complement the cookies beautifully.
How to Make Gingerbread Oatmeal Cream Pies Recipe
Step 1: Prepare the Cookie Dough
Start by creaming the unsalted butter with both brown and granulated sugars until the mixture is light and fluffy. This process traps air in the dough, helping create a tender yet chewy cookie. Next, beat in the molasses, vanilla extract, and egg until everything is perfectly combined and glossy.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and cloves. This spice blend is what transforms your oatmeal cookies into delightful, gingerbread-inspired bites.
Step 3: Mix Dry and Wet Ingredients
Slowly fold the dry ingredients into the wet mixture, stirring gently so you don’t overwork the dough. Finally, stir in the quick oats to bring in that hearty, chewy texture we all love.
Step 4: Bake the Cookies
Preheat your oven to 350°F (175°C). Using a tablespoon or cookie scoop, drop dough portions evenly spaced onto parchment-lined baking sheets. Bake for about 8-10 minutes, or until the edges turn golden and the centers are set. Allow the cookies to cool completely on wire racks, as this is crucial before adding the filling.
Step 5: Make the Cream Filling
For the dreamy cream filling, beat the softened butter until soft and fluffy. Gradually add the powdered sugar, mixing slowly at first to avoid a sugar cloud, then speeding up for a creamy consistency. Add heavy cream and vanilla extract, whipping until light and spreadable.
Step 6: Assemble the Cream Pies
Pair the cookies by size and spread a generous dollop of the cream filling onto the flat side of one cookie. Sandwich it with its partner, pressing gently to spread the filling evenly to the edges without squeezing it out. Your Gingerbread Oatmeal Cream Pies are now ready to enjoy!
How to Serve Gingerbread Oatmeal Cream Pies Recipe
Garnishes
For an extra touch of charm, try dusting the assembled pies lightly with powdered sugar or a sprinkle of cinnamon. You could also roll the edges in finely chopped pecans or crushed ginger snaps to add a delightful crunch and visual appeal.
Side Dishes
These cream pies pair wonderfully with a warm cup of spiced chai tea or a mug of rich hot chocolate. The warm spices in the drink complement the gingerbread flavors beautifully, creating a cozy and indulgent snack time.
Creative Ways to Present
Serve these Gingerbread Oatmeal Cream Pies Recipe treats on a festive platter lined with holly or cinnamon sticks for a holiday vibe. You could also package them in cute treat bags tied with ribbon for gifting, making them an irresistible handmade present.
Make Ahead and Storage
Storing Leftovers
Keep your Gingerbread Oatmeal Cream Pies in an airtight container at room temperature for up to 3 days. This will preserve the soft yet chewy texture of the cookies and keep the filling fresh and creamy.
Freezing
If you want to enjoy these treats later, arrange the un-sandwiched cookies on a baking tray and freeze until firm. Then, transfer them to a freezer-safe bag. Freeze the cream filling separately in an airtight container. Assemble the pies after thawing to maintain the best texture.
Reheating
Since these are best enjoyed cool or at room temperature, avoid microwaving the cream pies. If you prefer a warming note, you can briefly warm the individual cookies before assembly, then chill the finished pies for a little while before serving.
FAQs
Can I use rolled oats instead of quick oats?
Yes! Rolled oats can be used, but they will create a chewier and heartier cookie texture. If you prefer a softer bite, stick with quick oats for this recipe.
Is there a substitute for molasses?
You can use dark corn syrup or honey as a substitute, but molasses gives that signature gingerbread depth and richness that’s hard to replicate perfectly.
Can I make the cream filling dairy-free?
Absolutely! Substitute butter with a plant-based margarine and use coconut cream instead of heavy cream for a dairy-free version that still tastes delicious.
How long do these cream pies keep fresh?
When stored properly in an airtight container, they stay fresh for about three days at room temperature and up to a week if refrigerated.
Can I double the recipe for larger batches?
Definitely! This Gingerbread Oatmeal Cream Pies Recipe scales nicely, making it perfect for holiday gatherings and parties where you want plenty of sweet treats to share.
Final Thoughts
Trust me, once you make this Gingerbread Oatmeal Cream Pies Recipe, it will quickly become a favorite in your baking repertoire. It’s the perfect blend of nostalgic flavors and comforting textures, wrapped up in every creamy, spiced bite. Give this recipe a try, and get ready for all the compliments and requests to make it again and again!
Print
Gingerbread Oatmeal Cream Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 30 cookies (15 cream pies)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Gingerbread Oatmeal Cream Pies blend the warm, spicy flavors of classic gingerbread cookies with a creamy, luscious oatmeal filling. Perfect for holiday gatherings or anytime you crave a nostalgic sweet treat, these soft oatmeal cookies sandwich a smooth vanilla cream that melts in your mouth.
Ingredients
For the Gingerbread Oatmeal Cookies
- 1 cup unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour (210g)
- 1 1/2 tsp ground ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 3 cups quick oats
For the Oatmeal Cream Filling
- 3/4 cup unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 2 tbsp heavy cream
- 1 1/2 tsp vanilla extract
Instructions
- Prepare the cookie dough: In a large mixing bowl, cream together the 1 cup of unsalted butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy. Add the molasses, vanilla extract, and egg, and continue to beat until fully combined.
- Mix dry ingredients and combine: In a separate bowl, whisk together all-purpose flour, ground ginger, baking soda, ground cinnamon, ground nutmeg, salt, and ground cloves. Gradually add these dry ingredients to the wet mixture and blend well. Then fold in the quick oats until evenly incorporated.
- Chill and shape the dough: Cover the dough and refrigerate for at least 30 minutes to firm up. Once chilled, scoop out tablespoon-sized portions and roll them into balls, placing them spaced apart on baking sheets lined with parchment paper.
- Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for about 8-10 minutes, or until the edges are set but the centers remain soft. Allow the cookies to cool completely on wire racks.
- Prepare the cream filling: Beat the 3/4 cup unsalted butter until smooth and creamy. Gradually add in the powdered sugar, mixing well after each addition. Add heavy cream and vanilla extract and continue beating until the filling is fluffy and spreadable.
- Assemble the cream pies: Once the cookies have cooled, spread a generous amount of the oatmeal cream filling onto the flat side of one cookie, then sandwich with another cookie. Repeat until all cookies are paired and filled.
Notes
- Make sure the butter for both the cookies and frosting is at room temperature to ensure smooth mixing.
- Do not overbake the cookies—they should remain soft so the cream filling complements their texture.
- For a vegan alternative, substitute butter with plant-based margarine and use a vegan cream for the filling.
- Store the assembled cream pies in an airtight container at room temperature for up to 3 days or refrigerate to extend freshness.
- The cookies can be made a day ahead and stored unfilled; assemble just before serving for best texture.
