I’m sitting here watching old episodes of Grey’s Anatomy while Milly is cuddling on my lap. I just ate a slice of toast with peanut butter, banana and cinnamon…. and yesterday I officially became 36 weeks pregnant. Whew!
Surprisingly, I haven’t really craved anything sweet on a regular basis during my pregnancy. However, these gingerbread oatmeal cookie sandwiches changed EVERYTHING. I couldn’t stop eating them, or thinking about them and neither could Tony. They just scream all things Christmas!
As I was dreaming up what cookie recipes to make this year, I couldn’t help but get a little nostalgic and think about all the dreamy cookies I used to eat when I was a kid.
Remember those sweet packaged oatmeal cream pies? They were incredibly soft, chewy, ridiculously sweet. I remember ripping a package of them open after school and the sweet oatmeal and cream scent hitting me right in the face. YUM.
I decided to create a holiday-inspired version of those Little Debbies infused with tender, sweet ginger molasses flavor, then stuffed with a vanilla cream filling that’s thick and luxurious.
Ingredients in Gingerbread Oatmeal Cream Pies
Imagine if a ginger molasses cookie and an oatmeal cookie had a baby — because that’s exactly what these cookies are and THEY’RE SIMPLY INCREDIBLE. The cookies require simple ingredients that you likely already have in your pantry — especially if you love to bake!
Here’s what you need:
- butter
- brown sugar (I prefer dark brown sugar)
- blackstrap molasses
- egg
- vanilla
- all-purpose flour
- old-fashioned rolled oats
- baking soda
- ginger
- cinnamon
- allspice
- salt
Oatmeal cream pie filling
The oatmeal cream pie filling has got to be one of the most delicious parts about these cookies. It’s a vanilla buttercream frosting, with a little extra milk to keep it extra smooth and creamy. Sandwich it between two cookies and prepare to fall in love.
These gingerbread oatmeal cream pie cookies are the most perfect treats to bake for the holiday season or to bring to cookie exchanges. They’re freezer-friendly and are the ultimate treat for those who used to love Little Debbies (like me!) or have a serious obsession with all things gingerbread flavor.
Time to get your bake on!
How to freeze cookie dough for later
I LOVE freezing extra cookie dough because that way I can pop them in the oven whenever I want and it’s great when you want to bring something to a party or to a loved one’s house, but don’t feel like having a baking extravaganza. To freeze cookie dough for baking later:
- After dough is done chilling in the fridge for at least an hour, roll the cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. This is known as a flash freeze.
- Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months.
- When ready to bake, simply bake cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time! Enjoy.
How to freeze baked cookies for later
If you want to freeze the already baked gingerbread oatmeal cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature, frost them with the cream pie filling and enjoy.
Another option is to freeze the cookies after you’ve added the filling and sandwiched them together. Place them in a layer in a container and separate each layer with wax paper. Once ready to enjoy, take out cookies and thaw them at room temperature for 30 minutes-1 hour.
See how to make the gingerbread oatmeal cream pies
I can’t wait to see you make these! Don’t forget to leave a comment and rate the recipe below. I appreciate hearing from you. xo!
Incredible Gingerbread Oatmeal Cream Pies
Amazing oatmeal cream pies with a gingerbread twist! These perfectly spiced gingerbread oatmeal cookies are sandwiched together with a delicious thick cream filling for the ultimate holiday cookie sandwich.
Ingredients
- Wet ingredients:
- ½ cup butter, at room temperature
- 1 cup packed brown sugar (dark is great, but light also works!)
- 1/4 cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla extract
- Dry ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 teaspoon salt
- For cream pie middle:
- ¾ cup butter, at room temperature
- 1 ½ cups powdered sugar
- 3/4 teaspoon vanilla extract
- 1-2 teaspoons milk to make the filling creamy
Instructions
-
Add room temperature butter and brown sugar to the bowl of an electric mixer and beat the butter and sugar together for 1 minute. Next, add in the molasses, egg and vanilla and beat again until well combined, smooth and creamy, about 1 more minute.
-
In a large bowl, whisk together the dry ingredients: flour, oats, baking soda, ginger, cinnamon, allspice and salt in a bowl. Slowly add dry ingredients to the wet ingredients and mix on low-speed just until combined. Chill dough in fridge for 1 hour, this is so the cookies have the perfect texture, so please don't skip the chilling of the dough!
-
Once ready to bake cookies, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Use your hands or a tablespoon to grab a large tablespoonful of dough and roll into a ball. Place dough balls 2-inches apart on cookie sheet. Bake 9-12 minutes. If you like cookies with a crispy edges, bake for about 12 minutes. If you like softer cookies, bake for 9-10 minutes.
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Remove from oven and cool the cookies on sheets about 5 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. Makes about 30 cookies total (or what will be 15 cookie sandwiches).
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Once cookies have completely cooled, you can make the filling: Add the room temperature butter, powdered sugar, vanilla extract and milk to the bowl of an electric mixer. Beat on low, then gradually increase speed to high for about 1 minute, or until the frosting is smooth and creamy.
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Top one cookie sandwich with a spoonful of filling, leaving a nice edge around the cookies and top with another cookie sandwich, then very gently press down slightly. Repeat with all cookies. You should get about 15 oatmeal cream pies. The filling will have the best texture after letting the cookies sit at room temperature for 1 hour, if you try to bite into them earlier the frosting won’t be as firm as we’d like.
Recipe Notes
Instructions for freezing the cookies can be found within the post.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
48 comments
Congrats on being 36 weeks! Enjoy these last few weeks being pregnant. I just had my first baby girl on 11/20. I remember those last weeks seemed long, everyone asking for updates, but it really went fast and seems like a lifetime ago. I’ve also been on the hunt for a recipe for my upcoming cookie exchanges and I found it with this recipe. Simple yet sounds so delicious. I loved those oatmeal cream pies when I was growing up! These are perfect for the holidays with the added gingerbread. Can’t wait to make these!
Thank you so much, Marie! Yes, they seem long but I know they’re going to fly by 🙂 I hope you love these ones!
Could gluten free flour be used in this recipe?
I haven’t tried it, but I’m guessing a 1:1 GF all purpose flour would work well!
This recipe was so simple to make. They turned out so beautiful. One plus is the ability to pause in between steps and give my 6 month old much needed attention! They are the perfect amount of soft, oat, ginger and creamy goodness! I hope have the discipline to avoid devouring the whole tray!!!
So happy you loved them! And yes plenty of time to take some breaks with each step 🙂 enjoy!
Oh my!! These might be my new favourite Christmas cookies!
Even with 15 cookies, I still felt they were big, so I’d make the balls as small as possible, since they are quite sweet/rich.
But otherwise 10/10!
Perfect! So glad you loved them!
These came out amazing! Made a double batch without even testing the first because I knew they had to be good! Total home run!
Love that! So delicious 🙂
This recipe is amazing. My husband and I both enjoyed two each within ten minutes of the pies being assembled. My recipe made 11 pies, but maybe I made the cookies big. Either way, I’ll be making again.
I’m glad you two loved them! One of my new favorite cookies 🙂
Monique
Would you have any Latino recipes???
Preferably Puerto Rican or Domican , Cuban ( Carribean)
I have traveled these areas and found their cuisine to be very
tasty and their people to be very friendly and outgoing.
I found Puerto Ricans would rather dance than eat, as would the Domicans and Cubans. If i was sentenced to death and asked what my last would be………Rice and beans ,,,what else???’
Absolutely! Try my mom’s famous rice & beans recipe and her Puerto Rican chicken. Enjoy!
I made this recipe dairy and gluten free with almond flour and dairy free butter (I use the brand miyokos- it’s amazing) and they were INCREDIBLE. I added about 1/2-3/4 extra flour to adjust for the extra moisture in almond flour but really I am so impressed with how delicious what turned out.
So glad those swaps worked out! Yum!
These look so delicious, can’t wait to make them! If making a few days in advance, would you recommend storing them in the fridge?
Yes, make sure the dough is properly wrapped. I wouldn’t let the dough sit in the fridge for more than 48 hours though.
Oh my gosh—best cookies ever! I used to love the little Debbie version but these are so much better because they’re homemade and the flavor is just yummy. I did bake closer to the 11-12min range. Came out nice and soft but crispy on the edges like you said. Thanks Monique! 💕
Aren’t they amazing?? Glad you loved them!
I am making these tomorrow and have not been able to find blackstrap molasses anywhere. Is there any other adjustments I Would need to make if I use regular? Thanks for any advice! I’m excited for the finished product!
You can use regular molasses, too! Enjoy 🙂
These are awesome! How do you suggest keeping these? Do they need to be refrigerated?
You can store them on the counter for 2-3 days, then I would transfer to the fridge, or just store them in the freezer!
This looks divine! My youngest has an egg allergy, any idea what I could use to replace the eggs with? I’ve tried applesauce with baking powder and the molasses doesn’t pair well so they just flattened and hardened.
I recommend a flax egg for best results!
I made the gingerbread oatmeal cream pies for a Christmas party and, oh man, they are DELICIOUS! I followed the recipe exactly and they turned out wonderfully and were the star of the food table. Thank you for the recipe!
Amazing! So happy to hear that!
I just finished a batch of these this morning. They are some of the best cookies I have ever eaten. I did not change anything in the recipe,(usually I do add my own twist) but this was my first attempt at ginger molasses cookies and they are perfect.
Amazing! I’m so glad!
So I’ve been doing Keto for the past 7 weeks (lost 21 lbs!)and then these babies show up! Sweet Baby Jane, these are WONDERFUL. The family loves them, I love them and I can’t wait to take them to Christmas dinner. I am afraid they’ll call my name in the middle of the night….
So glad you enjoyed! I hope everyone loved them for Christmas, too 🙂
Literally the best cookie I’ve ever had in my entire life! My only regret was not making a double batch because now they are gone because my family was so obsessed! These cookies are amazing alone and even better with filling! I’m so mind blown it isn’t even funny! Make this recipe-blow everyone’s mind-and make a second batch just for you! You will thank me later! Best part is you can freeze the dough WHAT WHAT!!!!
Love it!! The perfect treat 🙂 and great idea to freeze more for later!
I made these for a family holiday party and they were a huge hit a definitely will be making again. I used about half the amount of cream in the middle, just personal preference.
Perfect! So happy to hear that.
These were SO good!
Glad you loved them!
My whole family loves these cookies so much that I’ve started making a double batch every time. I usually bake cookies for the lowest listed time to get that just right crispy/chewy/soft combo but these I have to bake longer to get them to puff up properly — closer to 12 minutes. Still very chewy and soft.
I sent some to a friend and she just texted me: “I think that oatmeal sandwhich cookie was the best cookie I’ve had in my entire life. No offense to all the other cookies out there (and I haven’t tried the chocolate ones yet), but this is a clear winner. My cookie standards are forever changed.”
Amazing!! So happy to hear that – best text ever 🙂
I can’t wait to make these and it’s not even Christmas time!! I’m all out of ginger though. Should I increase the other spices or will it be fine omitting it completely? Any replacements? Thanks!
They’re delicious! You can omit but they wont really be gingerbread cookies then!
Wonderfully delicious 😋 I’ve made these twice in one month and my entire family (kids and siblings) enjoy them. They’re not too sweet, deeply flavorful, and chewy! Thanks for the recipe!
Amazing! So happy everyone loves them!
Hi! Do you think I can Make brown sugar for this recipe as I don’t have it by mixing molasses with white sugar?
Absolutely! They may be a little different but for 1 cup of brown sugar = 1 cup granulated sugar + 1 tablespoon molasses and stir with a fork.
Really loved his recipe! Was a big hit in my home, as it seemed to be in everyone else’s. My only question is if there was a way to maybe make them a little sweeter? My cookies came out a little heavier then I was hoping. Maybe t was user error on my part, but either way I will definitely be making thee again!
So happy to hear that! Hmmm they actually have a pretty decent amount of sugar so I don’t think sweeter would be a good idea for the texture of the recipe — sorry!