Few treats capture sweet nostalgia like Little Debbie Oatmeal Cream Pies. With their perfectly soft, cinnamon-laced oatmeal cookies and that rich, fluffy cream center, these homemade sandwich cookies deliver comfort in every bite. Whether you’re baking to relive a favorite childhood snack or hoping to introduce someone new to their chewy magic, this copycat recipe brings the classic store-bought delight straight to your own kitchen—fresh, hearty, and unbelievably satisfying!
Ingredients You’ll Need
You won’t believe how easy it is to recreate Little Debbie Oatmeal Cream Pies at home using basic pantry staples. Each ingredient has a special role, from molasses that deepens the cookies’ flavor to quick oats that give their signature texture. Here’s exactly what you’ll need (with all the best little tips included).
- Unsalted butter (softened): Gives both the cookies and the filling their rich, melt-in-your-mouth quality; make sure it’s at room temperature for the fluffiest creaming.
- Brown sugar (packed): Adds a lovely caramel warmth and helps the cookies stay soft.
- Granulated sugar: Balances sweetness and helps the cookies spread just right in the oven.
- Molasses: Infuses the cookies with deep color and a hint of old-fashioned flavor—don’t skip it!
- Large eggs: Bind everything together, and keep each sandwich tender.
- Vanilla extract: Essential for both cookies and cream, bringing a beautiful aroma and soft sweetness.
- All-purpose flour: The sturdy base for those thick and chewy cookies.
- Salt: Just the right amount makes all the other flavors pop.
- Baking soda: Provides that irresistible cookie lift and softness.
- Ground cinnamon: A touch of spice really takes these cookies straight to memory lane.
- Quick oats: They create the chewy, hearty texture signature to a true Little Debbie Oatmeal Cream Pie.
- Vegetable shortening: Whips into the cream for that classic fluffy center you remember.
- Powdered sugar: The key to a smooth, melt-away filling.
- Milk (as needed): Just a bit, to make the cream filling perfectly spreadable but not runny.
How to Make Little Debbie Oatmeal Cream Pies
Step 1: Prep Your Baking Sheets
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Parchment not only keeps things nonstick but also ensures your cookies bake up nice and even. This little bit of prep makes cleanup a breeze and guarantees those cookies will lift off the pan without a hitch.
Step 2: Cream Together Wet Ingredients
In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light, fluffy, and just a hint paler—about 2 to 3 minutes. Once combined, add the molasses, eggs, and vanilla extract, and blend until smooth and well-mixed. This is your sweet, velvety base and smells absolutely heavenly at this stage!
Step 3: Combine Dry Ingredients and Mix
In a separate bowl, whisk together all-purpose flour, salt, baking soda, and ground cinnamon. Gradually add this dry mix to your wet ingredients, mixing gently so everything just comes together (overmixing can make the cookies tough). Finally, stir in the quick oats by hand—this is what gives your Little Debbie Oatmeal Cream Pies their cozy chew.
Step 4: Scoop and Shape the Cookies
Scoop tablespoon-sized balls of dough onto your lined baking sheets, making sure to leave about 2 inches between each for spreading. Give each ball the gentlest press with your fingers to flatten them slightly—this helps them bake evenly and creates the classic sandwich cookie look.
Step 5: Bake to Perfection
Bake for 9 to 11 minutes, just until the edges are lightly golden and the centers look set but still soft. Resist the urge to overbake; the secret to copycat Little Debbie Oatmeal Cream Pies is that dreamy, cake-like chew. Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack to cool completely.
Step 6: Make the Cream Filling
While your cookies cool, whip up the luscious cream filling! In a medium bowl, beat together the softened butter and vegetable shortening until smooth and creamy. Slowly add the powdered sugar and vanilla extract, then a tablespoon of milk at a time, beating until the filling is fluffy and easily spreadable (but not runny). This is where the signature sandwich magic happens.
Step 7: Sandwich the Cookies
Once your cookies are fully cool, spread or pipe a generous layer of cream onto the flat side of half the cookies. Top with another cookie and gently press to sandwich. Voilà—homemade Little Debbie Oatmeal Cream Pies, ready for snacking!
How to Serve Little Debbie Oatmeal Cream Pies
Garnishes
Sprinkle the edges with a few extra oats or a dusting of powdered sugar for that special homemade touch. If you want to go all out, a drizzle of melted white chocolate or a pinch of cinnamon on top can take these treats to the next level, adding both visual appeal and a hint of extra flavor.
Side Dishes
Pair these Little Debbie Oatmeal Cream Pies with a cold glass of milk, hot coffee, or even a warm spiced chai. For a playful dessert platter, serve them alongside fresh berries, vanilla ice cream, or chocolate-dipped strawberries for extra flair.
Creative Ways to Present
Turn your oatmeal cream pies into an irresistible party dessert by wrapping each in parchment and tying with string for easy gifting. Stack them high on a cake stand for a nostalgic centerpiece, or cut them in halves or quarters for sampling at potlucks and bake sales.
Make Ahead and Storage
Storing Leftovers
Store assembled Little Debbie Oatmeal Cream Pies in an airtight container at room temperature for up to three days; this helps the flavors meld and keeps the cookies soft. For longer freshness, refrigerate them—just remember to let them come back to room temperature before serving for the best texture.
Freezing
Both the cookies and the assembled pies freeze beautifully! For best results, freeze the cookies (unfilled) in a zip-top bag or airtight container for up to two months, then assemble with fresh cream filling as needed. If you’d like to freeze complete sandwiches, wrap each separately and thaw at room temperature before eating.
Reheating
While these treats are best enjoyed at room temperature, you can soften refrigerated pies by letting them sit out for 30 minutes before serving. Avoid microwaving, as this can cause the cream filling to separate.
FAQs
Are these just like the real Little Debbie Oatmeal Cream Pies?
These homemade versions are delightfully close in taste and texture—if not even better! The cinnamon-spiced cookies and creamy center deliver that iconic flavor, but with the joy of freshness and homemade goodness.
Can I use old-fashioned oats instead of quick oats?
Quick oats are best for achieving the signature soft, chewy bite. Old-fashioned oats will result in a denser, heartier texture, but if that’s what you like, feel free to use them for a more rustic version!
Is there a substitute for vegetable shortening in the cream filling?
For the most authentic, fluffy texture, vegetable shortening is ideal, but you can use all butter if you prefer a richer, slightly denser cream. The pies will still be delicious, just a bit different!
How do I keep the cookies soft?
Avoid overbaking! Pull the cookies when the edges are golden and the centers just set. Storing them in an airtight container (even with a slice of bread) helps preserve their tender texture.
Can I double the recipe?
Absolutely! This recipe scales up beautifully. Just make sure to bake in batches so the cookies have enough space to spread and cook evenly.
Final Thoughts
Making Little Debbie Oatmeal Cream Pies from scratch is a joyful project that brings warmth and nostalgia to your kitchen. They’re easier than you’d think and so much more delicious when homemade. If you’re craving a soft, creamy bite of comfort, give this recipe a try—you won’t be able to resist coming back for seconds!
Print
Little Debbie Oatmeal Cream Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 12 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these homemade Little Debbie Oatmeal Cream Pies that are reminiscent of the classic favorite. Soft oatmeal cookies sandwiched together with a creamy filling create a delightful treat for any occasion.
Ingredients
Oatmeal Cookies:
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 tablespoon molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ cups quick oats
Cream Filling:
- ½ cup unsalted butter (softened)
- ½ cup vegetable shortening
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Making the cookies: Cream butter and sugars, mix in molasses, eggs, and vanilla. Combine dry ingredients, add oats. Form and flatten dough into balls, bake until set.
- Preparing the filling: Beat butter and shortening, add powdered sugar, vanilla, and milk until fluffy.
- Assembling the pies: Spread or pipe filling onto cookies to create sandwich pies.
Notes
- For softer cookies, avoid overbaking.
- Store finished pies in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Bring to room temperature before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 410
- Sugar: 30g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
