Little Debbie Oatmeal Cream Pie
Recreate the nostalgic magic of Little Debbie Oatmeal Cream Pies right in your own kitchen with this irresistible homemade recipe. Featuring soft and chewy oatmeal cookies, delicately spiced with cinnamon and enriched with a hint of molasses, these treats sandwich a luxuriously fluffy marshmallow cream filling for the ultimate indulgence. Perfectly balanced between sweet and hearty, this recipe uses pantry staples like quick-cooking oats, brown sugar, and vanilla, while the addition of marshmallow fluff takes the filling to decadent new heights. Ready in just over half an hour, these oatmeal cream pies make a delightful snack, dessert, or lunchbox treat that’s sure to transport you back to childhood. Serve them fresh or store for later—their homemade charm is simply irresistible!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
- 1.5 cups all-purpose flour
- 3 cups quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup shortening
- 2 cups powdered sugar
- 1 cup marshmallow fluff
- 2 teaspoons vanilla extract (for filling)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.
Add the eggs, vanilla extract, and molasses to the butter mixture, and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, oats, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to create the cookie dough.
Using a tablespoon or small cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the cream filling: in a medium bowl, beat together the shortening, powdered sugar, marshmallow fluff, and vanilla extract until smooth and fluffy.
Spread a generous layer of the cream filling onto the bottom side of one cooled cookie, then top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.
Store the oatmeal cream pies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 60.3 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
