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Gingerbread Oatmeal Cream Pies

Gingerbread oatmeal cream pies sandwich soft, spiced oatmeal cookies with a fluffy marshmallow creme filling. The cookies bake until lightly browned at the edges and stay soft in the centers.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1 egg large
  • 0.25 cup unsulfured molasses
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 2 cup old-fashioned rolled oats
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
For the filling
  • 0.5 cup unsalted butter softened
  • 1.5 cup powdered sugar
  • 1 jar (7.5 oz) marshmallow creme
  • 1 tsp vanilla extract
  • 0.125 tsp salt

Equipment

  • 2 large baking sheets

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Beat the softened butter and brown sugar in a large bowl until creamy, about 2 minutes.
  4. Beat in the egg, molasses, and vanilla until combined.
  5. Whisk the flour, oats, baking soda, ginger, cinnamon, cloves, and salt in a separate bowl.
  6. Mix the dry ingredients into the butter mixture just until no dry streaks remain.
  7. Cover and refrigerate the dough for 30 minutes.
  8. Scoop the dough into 24 portions, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  9. Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly browned while the centers still look soft.
  10. Cool the cookies on the sheets for 5 minutes.
  11. Transfer the cookies to a rack and cool completely.
Make the filling
  1. Beat the softened butter in a medium bowl until smooth.
  2. Beat in the powdered sugar until combined.
  3. Beat in the marshmallow creme, vanilla, and salt until fluffy and smooth.
Assemble the pies
  1. Spread about 2 tablespoons of filling on the flat side of 12 cooled cookies.
  2. Top with the remaining cookies, flat sides facing the filling.

Notes

For evenly sized pies, scoop the dough into uniform portions. Store airtight in the refrigerator for up to 5 days; freezer-friendly for up to 2 months. For a dairy-free swap, use plant-based butter.