Gingerbread Oatmeal Cream Pies
Published on December 01, 2025
Quick Summary
Soft, chewy gingerbread oatmeal cookies sandwiched with a sweet, fluffy cream filling make these Gingerbread Oatmeal Cream Pies the ultimate holiday treat. Perfect for cookie exchanges, festive parties, or cozy nights by the fire, these cookies are a holiday must-bake.
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Pin ItGingerbread Oatmeal Cream Pies: The Perfect Holiday Cookie
I’ve always loved a good sandwich cookie, and oatmeal cream pies hold a special place in my heart, they’re nostalgic, cozy, and just a little indulgent. If you’ve tried my Pumpkin Oatmeal Cream Pies or my Carrot Cake Cookies, you know how much I love a soft, flavorful cookie filled with fluffy cream. If you love those, you’re going to fall head over heels for these Gingerbread Oatmeal Cream Pies!
These cookies are soft, chewy, and packed with warm gingerbread spices, then sandwiched with a sweet, fluffy cream filling that takes them over the top. Think Little Debbie, but with a Christmas twist…and SO much better. Sorry Debbie, but my recipe is the BEST:)
These cookies are the ultimate holiday treat…perfect for cookie exchanges, festive parties, gift boxes, or cozy nights by the fire. Honestly, they might just become your new holiday obsession!
And let’s be real, two cookies are always better than one! Trust me, once you try these, they’ll be the cookies everyone asks for year after year. The BEST holiday cookie? Absolutely.
Ingredients + Helpful Notes
For the cookies:
- All-purpose flour: Provides structure for the cookies. Spoon and level, never pack flour in the measuring cup.
- Old-fashioned oats: Use rolled oats, not quick oats. They give the cookies the perfect hearty, chewy texture.
- Ground ginger: The star spice! Gives the cookies that classic warm gingerbread flavor.
- Ground cinnamon: Adds sweetness and warmth that complements the ginger.
- Nutmeg & cloves: These spices deepen the gingerbread flavor—just a little goes a long way.
- Baking soda: Helps the cookies spread and stay soft in the center.
- Unsalted butter: Make sure it’s at room temperature so it creams smoothly and creates a soft cookie.
- Brown sugar & granulated sugar: Work together to add sweetness, moisture, and structure. The brown sugar keeps the cookies chewy while the granulated sugar helps them spread properly.
- Molasses: The essential gingerbread ingredient! Use unsulfured molasses for the best flavor. I like Grandma’s brand.
- Egg: Binds the dough and keeps the cookies soft.
- Vanilla extract: Enhances all the cozy cookie flavors.
For the vanilla cream filling:
- Unsalted butter: Room temperature butter ensures the filling whips up light and fluffy.
- Confectioners’ sugar: Sweetens and thickens the filling for that classic cream pie texture.
- Heavy cream or whole milk: Lightens the frosting and makes it smooth and spreadable.
- Vanilla extract: Adds warm, sweet flavor to the filling.
- Pinch of salt: Balances the sweetness so the filling isn’t too sugary.
Tips for Making the Cookies
- Measure molasses the easy way: Lightly grease your measuring cup so the molasses slides out easily.
- Mix gently: Once you add the dry ingredients, mix just until combined to keep the cookies soft and tender.
- Chill the dough (optional): If you prefer thicker cookies that spread a little less, chill the dough for 20–30 minutes before baking.
- Use a cookie scoop: This ensures even-sized cookies, which makes sandwiching them simple and consistent.
- Don’t overbake: The edges should be set, but the centers should still look soft. They’ll firm up as they cool.
- Cool completely before filling: If the cookies are even slightly warm, the filling will melt.
- Fill them your way: Spoon the filling on, pipe it for a clean edge, or use a small cookie scoop for perfectly even portions.
- Match cookie sizes: Pair cookies that are similar in size for neat, uniform cream pies.
- Press gently to sandwich: A light press helps spread the filling to the edges without squishing the cookies.
Gingerbread Oatmeal Cream Pies
Ingredients
For the cookies:
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup molasses, unsulfured
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups old fashioned oats
For the cream filling:
- 3/4 cup unsalted butter, at room temperature
- 3 cups confectioners’ sugar
- 3 tablespoons heavy cream or whole milk, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F. Line half-sheet pans with parchment paper and set aside.
- In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and creamy. Add the molasses, egg, and vanilla extract. Beat until well combined. Stop and scrape down the sides of the bowl as needed.
- Add the dry ingredients and mix on low until just combined. Stir in the oats.
- Use a cookie scoop to drop the dough onto the prepared baking sheet, about 1 heaping tablespoon of dough per cookie, leaving about 2 inches of space in between because the cookies will spread.
- Bake for 10 to 12 minutes or until cookies are set around the edges but still soft in the center. Check early to be safe. Let the cookies cool for 5 minutes on the baking sheet. Transfer to a wire cooling rack and cool completely.
- While the cookies are cooling, make the frosting. In a large bowl, beat the butter with a hand mixer (or a stand mixer with the paddle attachment) on high until creamy, about 1 minute. Add the confectioners’ sugar and mix on medium for 1–2 minutes. Add the heavy cream (or milk), vanilla, and pinch of salt. Beat on high for another 2 minutes until light and fluffy.
- Spread about 1 heaping tablespoon of the cream filling onto the bottom side of half the cookies. You can pipe, spoon it on, or use a little cookie scoop.
- Place the remaining cookies on top, right-side up, to make sandwiches. Enjoy!
Notes
- Store in an airtight container at room temperature for up to 4 days.
- Filled sandwiches can be refrigerated for up to a week; allow to come to room temperature before serving.
- For longer storage, freeze the cookies in a freezer container or bag for up to 3 months. You can freeze them with the filling. Thaw before enjoying.
Nutrition
Have you tried this recipe?
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More Christmas Cookie Recipes
- Chewy Molasses Cookies
- Easy Sugar Cookies
- Iced Oatmeal Cookies
- Thumbprint Cookies
- Peanut Butter Blossoms
If you need even more cookie inspiration (you can never have too many!), don’t miss my Christmas Cookie Roundup. You can also browse all of my Cookie Recipes!
