Homemade Oatmeal Cream Pies (Easy Copycat Recipe)

Soft homemade oatmeal cream pies with fluffy marshmallow filling are an easy copycat of the classic lunchbox treat, made with simple pantry ingredients.

There's something wonderfully nostalgic about an oatmeal cream pie. If you grew up finding one tucked into your lunchbox, you probably remember that soft oatmeal cookie wrapped around a fluffy marshmallow filling.

Funny enough, I wasn't actually trying to recreate that childhood favorite.

Sometimes the Best Recipes Happen Accidentally

I had been experimenting with oatmeal cookie cups filled with my homemade marshmallow fluff frosting when it suddenly dawned on me—the filling tasted exactly like the creamy center of an oatmeal cream pie. Since I already had a batch of oatmeal cookie dough waiting in my freezer, I decided to sandwich two cookies together with that fluffy filling.

The result? A homemade oatmeal cream pie that brought back all those childhood memories—but with simple ingredients I already had in my kitchen.

The Perfect Oatmeal Cream Pie. . .Straight from Your Kitchen

These cookies are soft, lightly spiced with cinnamon, and filled with a creamy marshmallow buttercream that's every bit as delicious as the store-bought version. Best of all, you know exactly what goes into them.

They're perfect for lunchboxes, bake sales, after-school snacks, church gatherings, or simply enjoying with a hot cup of coffee.

Ingredients

You will find a full printable recipe card at the bottom of this post, but here's a look at what you'll need to make these delicious oatmeal cream pies.

For the Cookies

• 1 cup butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 3 cups old-fashioned oats

For the Marshmallow Filling

• ½ cup butter, softened
• ½ cup Crisco
• 1½ cups powdered sugar
• 1 (7-ounce) container marshmallow fluff
• 1 teaspoon vanilla extract
• pinch of salt

How to Make Homemade Oatmeal Cream Pies

Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.

Cream the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter mixture and mix just until combined. Stir in the oats.

Scoop the dough into small balls and place on the prepared baking sheet. Gently flatten each dough ball with the bottom of a glass or measuring cup.

Bake for approximately 10 minutes, just until the cookies are set and the edges begin turning lightly golden. Don't overbake them! They'll continue baking slightly as they cool.

Allow the cookies to cool completely.

To make the filling, beat together the butter and Crisco until smooth. Mix in the powdered sugar, marshmallow fluff, vanilla, and pinch of salt until light and fluffy.

Pipe or spread a generous amount of filling onto the flat side of one cookie.

Top with a second cookie and gently press until the filling reaches near the edges.

Enjoy immediately or store in an airtight container.

Storage

Store the assembled oatmeal cream pies in an airtight container at room temperature for up to three days.

These are also wonderful individually wrapped for lunchboxes, bake sales, care packages, or church events.

The cookie dough freezes beautifully before baking. Simply thaw until close to room temperature, gently flatten, and bake as directed.

Frequently Asked Questions

Can I freeze homemade oatmeal cream pies?

Yes! You can freeze either the baked cookies or the assembled cream pies. Wrap well and thaw at room temperature before serving.

Do I have to chill the cookie dough?

No. This dough bakes beautifully without chilling. If you're using frozen dough balls, simply allow them to thaw until close to room temperature before flattening and baking.

Can I use quick oats?

Old-fashioned oats provide the best texture, but quick oats can be substituted in a pinch. The cookies will have a softer texture.

How should I store oatmeal cream pies?

Store them in an airtight container at room temperature for several days. They're also great individually packaged for lunchboxes or bake sales.

Can I make larger oatmeal cream pies?

Absolutely! Simply use a larger cookie scoop and increase the baking time by a minute or two.

More Recipes You'll Love

• Oatmeal Cookie Cups
• Homemade Marshmallow Fluff Frosting
• German Chocolate Cake Bites
• Spice Cake Bites with Cookie Butter Filling
• Hot Cocoa Cake Bites
• Bake Sale Favorites

Sometimes the best recipes happen by accident. That's certainly the case with these Homemade Oatmeal Cream Pies. One bite took me right back to childhood—but this homemade version is even better.

Thanks for Stopping By

If you make these oatmeal cream pies and love them, please leave a comment or review. Before you go, why not pin some photos to your Pinterest boards?

Janice Thompson is a professional baker, cake designer, and author with over 20 years of experience creating unique cakes and desserts. She’s the creator of Out of the Box Baking, where she shares her favorite doctored cake mix recipes, tutorials, and baking tips. Learn more →