I have a soft spot for cookies that feel a little old-fashioned, and these Gingerbread Oatmeal Cream Pies hit that feeling for me right away. I get chewy oatmeal cookies, warm gingerbread spices, and a fluffy vanilla filling all in one bite. It is a lot going on, but somehow it works.

I started making these when I wanted something a little more special than a regular gingerbread cookie. I love gingerbread, but I also love the soft, slightly chewy texture of oatmeal cookies. Putting the two together ended up being one of those happy kitchen decisions I keep making.

The best part for me is the texture. I do not want a crunchy cookie here. I want soft centers, lightly set edges, and enough chew from the old-fashioned oats to make the cookies feel hearty. Then the sweet cream filling makes everything softer and richer.

I also like that these look much more complicated than they really are. Once the cookies cool, I just add the filling and sandwich them together. I have made prettier holiday cookies, sure, but these are the ones that tend to disappear first.

Ingredients I Used for the Recipe

I keep the ingredient list pretty classic because the gingerbread flavor comes from a few simple things working together. I especially like using old-fashioned oats instead of quick oats because they give me the chewy texture I want.

• 1 3/4 cups all-purpose flour: I use spooned and leveled flour to give the cookies enough structure without making them heavy.
• 2 teaspoons ground ginger: This is the main spice I rely on for that warm gingerbread flavor.
• 1 1/2 teaspoons ground cinnamon: I add cinnamon for sweetness and warmth alongside the ginger.
• 1 teaspoon baking soda: I use this to help the cookies spread and stay soft in the middle.
• 1/2 teaspoon kosher salt: I find that a little salt keeps the sweet spices from tasting flat.
• 1/4 teaspoon ground nutmeg: I only need a small amount for extra warmth.
• 1/4 teaspoon ground cloves: I use cloves sparingly because their flavor can take over quickly.
• 3/4 cup unsalted butter, room temperature: I use softened butter so it creams smoothly with the sugars.
• 1 cup packed brown sugar: I rely on brown sugar for sweetness and the soft, chewy texture I want.
• 1/4 cup granulated sugar: I add regular sugar to help with sweetness and spreading.
• 1/4 cup unsulfured molasses: I consider this essential for the deep gingerbread flavor and color.
• 1 large egg: I use the egg to bind everything together and help keep the cookies tender.
• 2 teaspoons pure vanilla extract: I add vanilla to round out the spices and make the cookies taste warmer.
• 2 cups old-fashioned oats: I use rolled oats for that hearty, chewy oatmeal texture.
• 3/4 cup unsalted butter, room temperature: I use this softened butter as the base of the cream filling.
• 3 cups confectioners’ sugar: I use powdered sugar to sweeten and thicken the filling.
• 3 tablespoons heavy cream or whole milk, room temperature: I add this to loosen the filling and make it smooth.
• 1 1/2 teaspoons pure vanilla extract: I use vanilla to give the cream filling a simple, sweet flavor.
• Pinch of salt: I add just enough to balance the sweetness.

One little thing I learned the hard way is to lightly grease the measuring cup before measuring the molasses. It slides out so much easier, and I do not end up scraping half of it out with a spoon. It is a tiny trick, but I use it every time now.

How to Make Gingerbread Oatmeal Cream Pies

Step 1 – Get the Oven and Pans Ready

I start by heating the oven to 350 degrees F. I line my half-sheet pans with parchment paper so the cookies lift off easily once they are baked.

I like having the pans ready before I mix the dough because the finished dough is soft and I want to get the cookies scooped without stopping halfway through the process.

Step 2 – Mix the Gingerbread Dry Ingredients

I whisk the flour, ginger, cinnamon, baking soda, kosher salt, nutmeg, and cloves together in a medium bowl. I make sure the spices are spread through the flour because I do not want one cookie tasting strongly of cloves while another barely tastes like gingerbread.

I set that bowl aside while I work on the butter and sugar mixture.

Step 3 – Cream the Butter and Sugars

I put the room-temperature butter, brown sugar, and granulated sugar into a large bowl and beat everything until it looks light and creamy. This usually takes a few minutes with my mixer.

Then I add the molasses, egg, and vanilla. I beat until the mixture is well combined, stopping once to scrape down the sides of the bowl. I used to skip that little scrape, and I would find streaks of butter or molasses hiding along the bottom later.

Step 4 – Finish the Oatmeal Cookie Dough

I add the dry ingredients to the wet mixture and mix on low just until everything comes together. I try not to keep mixing once the flour disappears because I want the cookies to stay soft and tender.

After that, I stir in the old-fashioned oats. The dough gets thicker and starts looking like a proper oatmeal cookie dough at this point, with all those little oats running through it.

Step 5 – Scoop the Cookies

I use a cookie scoop to portion about 1 heaping tablespoon of dough onto the prepared baking sheets. I leave roughly 2 inches between each mound because these cookies spread as they bake.

I like using a scoop here because matching cookie sizes matters later. Two cookies that are wildly different in size make a pretty awkward cream pie, and I have definitely learned that by accident.

Step 6 – Bake Until the Centers Stay Soft

I bake the cookies for about 10 to 12 minutes. I start checking them early because I would rather pull them out a little soft than bake them too long.

I look for edges that are set while the centers still look soft. The cookies continue to firm up as they cool, so I do not wait for the middle to look completely done in the oven.

I let them sit on the baking sheet for about 5 minutes, then move them to a wire rack. I do not rush this cooling step, especially because the cream filling needs completely cool cookies.

Step 7 – Whip Up the Vanilla Cream Filling

While the cookies cool, I beat the room-temperature butter on high until creamy. Then I add the confectioners’ sugar and mix on medium for about 1 to 2 minutes.

I add the heavy cream or whole milk, vanilla, and a pinch of salt. I beat everything on high for another couple of minutes until the filling looks light and fluffy.

I usually use heavy cream when I have it because I like the richer texture, but whole milk works when that is what I have in the refrigerator.

Step 8 – Make the Cookie Sandwiches

Once the cookies are completely cool, I spread about 1 heaping tablespoon of filling onto the flat side of half of them. I can spoon it on, pipe it on, or use a small cookie scoop.

I place the remaining cookies on top and press very gently. I want the filling to reach the edges without squeezing it all out. Matching similar-sized cookies makes this part much easier.

Tips I Learned While Making These

• I always use old-fashioned oats. I like the chew and texture from rolled oats, and I would not swap them for quick oats here.
• I measure flour carefully. I spoon it into the measuring cup and level it rather than packing it down. Too much flour can make these cookies heavier than I want.
• I grease my molasses measuring cup. It takes almost no extra time and makes cleanup much less annoying.
• I mix the flour in gently. Once the dry ingredients disappear, I stop mixing. I do not want to work the dough more than necessary.
• I chill the dough when I want thicker cookies. I usually chill it for 20 to 30 minutes when my kitchen is warm or when I want less spreading.
• I watch the baking time closely. The edges should be set while the centers still look soft. Overbaking takes away the texture I like most about these.
• I cool every cookie completely. I learned this one after getting impatient and watching the filling soften and slide out of a still-warm cookie.
• I match the cookies before filling them. I pair cookies that are close in size so the finished sandwiches look even.
• I do not press too hard. A gentle press is enough to move the filling toward the edges without making a mess.
• I use a cookie scoop for the filling when I want consistency. It gives me nearly the same amount in every sandwich and makes the finished batch look more uniform.

How I Like to Serve and Store Them

I like these best when the cookies have had a little time to sit after being assembled. The filling softens the cookies slightly, and the whole thing becomes even more tender. I usually keep a few on a plate and tuck the rest away so they are ready when somebody wanders into the kitchen looking for something sweet.

For everyday storage, I keep the finished cream pies in an airtight container at room temperature for up to 4 days. That is usually plenty of time in my house because they tend to disappear before then.

I can also refrigerate the filled sandwiches for up to a week. I like to let them come back to room temperature before serving because the filling is softer and the cookie has a much nicer texture that way.

For longer storage, I freeze the cookies in a freezer-safe container or bag for up to 3 months. I can freeze them with the filling already inside, then thaw them before eating. I find this especially useful when I want to get some holiday baking done ahead of time.

A Cozy Holiday Cookie I Actually Look Forward to Making

I like recipes that give me a little nostalgia without requiring an entire afternoon in the kitchen, and these Gingerbread Oatmeal Cream Pies fit that perfectly. The oatmeal keeps the cookies chewy, the molasses and spices give them that unmistakable gingerbread flavor, and the vanilla cream makes them feel like a proper holiday dessert.

I also love how flexible the process feels. I can pipe the filling when I want tidy little sandwiches, or I can spoon it on when I am baking in a hurry and do not care quite as much about perfect edges.

My biggest advice is simple: I keep the cookies soft. That is really where these shine. I pull them from the oven while the centers still look a little underdone, let them cool, and let the filling do the rest.

When I take that first bite, I get ginger first, then cinnamon and molasses, followed by the sweet vanilla filling and that chewy oatmeal texture. It feels festive without being fussy, which is exactly what I want from a holiday cookie.

I can see these fitting easily onto a Christmas cookie tray, into a gift box, or beside a mug of coffee on a cold afternoon. For me, though, the best place for them is usually the kitchen counter, where I can sneak one while they are still relatively fresh and tell myself I am only having half of one.

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Gingerbread Oatmeal Cream Pies Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: F fall dessert V Vegetarian

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 62 hrs

Cooking Temp: 350  C Servings: 12 Estimated Cost: $ 12 Calories: 500 kcal

Best Season: Fall, Winter, Christmas

Description

I combine chewy old-fashioned oatmeal cookies with warm gingerbread spices and a fluffy vanilla filling for a cozy holiday treat. I keep the cookies soft in the center so every sandwich stays tender, rich, and easy to enjoy.

ingredients

Servings

Gingerbread Oatmeal 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 (room temperature)
• 1 cup packed brown sugar
• ¹⁄₄ cup granulated sugar
• ¹⁄₄ cup unsulfured molasses (lightly grease the measuring cup first if desired)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 cups old-fashioned oats (rolled oats)

Vanilla Cream Filling

• ³⁄₄ cup unsalted butter (room temperature)
• 3 cups confectioners' sugar
• 3 tablespoons heavy cream or whole milk (room temperature)
• 1 ¹⁄₂ teaspoons pure vanilla extract
• 1 pinch salt

Instructions

Prepare the Cookies

1. Prepare the oven and pans

   I heat the oven to 350 degrees F and line half-sheet pans with parchment paper.
   I like to have the pans ready before mixing because the dough is soft and easy to scoop right away.
   Mark as complete

2. Mix the dry ingredients

   I whisk the flour, ginger, cinnamon, baking soda, kosher salt, nutmeg, and cloves together in a medium bowl until the spices are evenly distributed.
   Evenly mixing the spices helps every cookie have a balanced gingerbread flavor.
   Mark as complete

3. Cream the butter and sugars

   I beat the room-temperature butter, brown sugar, and granulated sugar in a large bowl until light and creamy. I add the molasses, egg, and vanilla and beat until well combined, scraping down the sides of the bowl.
   Scraping the bowl helps prevent streaks of butter or molasses from hiding in the finished dough.
   Mark as complete

4. Finish the cookie dough

   I add the dry ingredients to the wet mixture and mix on low just until the flour disappears. I then stir in the old-fashioned oats until evenly distributed.
   I avoid overmixing because I want the cookies to stay soft and tender.
   Mark as complete

5. Scoop the dough

   I portion about 1 heaping tablespoon of dough onto the prepared baking sheets, leaving roughly 2 inches between each mound.
   A cookie scoop helps me make similarly sized cookies, which makes assembling the sandwiches much easier.
   Mark as complete

6. Bake the cookies

   I bake the cookies for 10 to 12 minutes, watching closely for edges that are set while the centers still look soft.
   If I want thicker cookies or my kitchen is warm, I chill the scooped dough for 20 to 30 minutes before baking.
   Mark as complete

7. Cool the cookies

   I let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack and let them cool completely.
   The cookies must be completely cool before adding the filling so it does not soften and slide out.
   Mark as complete

Make the Filling and Assemble

1. Whip the vanilla cream

   I beat the room-temperature butter on high until creamy. I add the confectioners' sugar and mix on medium for 1 to 2 minutes. I add the heavy cream or whole milk, vanilla, and salt, then beat on high for another couple of minutes until light and fluffy.
   I prefer heavy cream for a richer filling, but whole milk works well too.
   Mark as complete

2. Fill the cookies

   I spread about 1 heaping tablespoon of filling onto the flat side of half of the cooled cookies. I can spoon, pipe, or scoop the filling onto the cookies.
   A small cookie scoop gives me a consistent amount of filling in each sandwich.
   Mark as complete

3. Make the cream pies

   I place the remaining cookies on top of the filled cookies and press gently until the filling reaches the edges.
   I match cookies that are close in size and avoid pressing too hard so the filling does not squeeze out.
   Mark as complete

Nutrition Facts

Servings 12

Serving Size 1 cream pie

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Amount Per Serving

Calories 500 kcalkcal

% Daily Value *

Total Fat 25 gg39%

Saturated Fat 15 gg75%

Trans Fat 0.8 gg

Cholesterol 75 mgmg25%

Sodium 275 mgmg12%

Potassium 180 mgmg6%

Total Carbohydrate 68 gg23%

Dietary Fiber 2 gg8%

Sugars 47 gg

Protein 5 gg10%

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Calcium 55 mg mg

Iron 2 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I keep these cookies soft by pulling them from the oven while the centers still look slightly underdone. I use old-fashioned oats for the best chewy texture, measure flour by spooning and leveling, and lightly grease my measuring cup before measuring molasses. I can store assembled cream pies in an airtight container at room temperature for up to 4 days, refrigerate them for up to 1 week, or freeze them for up to 3 months. I let refrigerated cream pies return to room temperature before serving for a softer texture.

Keywords: gingerbread oatmeal cream pies, gingerbread cookies, oatmeal cream pies, holiday cookies, Christmas cookies, oatmeal cookies, gingerbread dessert, sandwich cookies