Oatmeal Ginger Cream Pies

Oatmeal cream pies take me right back to my childhood. A new take with ginger on an old favorite is just what fall ordered! This delicious classic recipe will have your family requesting them year after year. 

Oatmeal cream pies remind my of my grandma. Probably because she always had them on hand. I remember going into her pantry as a child and finding that trusty treat. They were one of her favorites and our family has become fond of them as well. This homemade recipe will have you saying, “Little Debbie who?”. The soft oatmeal cookies pair with the ginger cream perfectly and the crystalized ginger gives this old classic new life, making it a perfect fall dessert. 

Oatmeal cream pies – 

They’re not to be confused with a whoopee pie, are two soft and chewy oatmeal cookies, sandwiching a smooth cream center. There’s number of recipes out there for oatmeal cream pies. Some call for cloves, molasses and heavy cream while others call for white chocolate and marshmallow cream. While those recipes are probably great, I found this recipe to be close to the traditional oatmeal pie that takes me back to younger days. While this recipe can be made without the ginger, I think it adds a nice spice and taste of fall. 

You can shape these cookies with a simple spoon or with a 2 tbsp. cookie scoop. I love my Norpro scoop for this recipe. It makes the process much quicker and less messy. 

The cream center –

This recipe is a cream cheese base. It has a very smooth texture and isn’t overly sweet. The cream for these cookies is very versatile. Feel free to add flavorings or ingredients your love, such as, almond or orange extract or chopped nuts. 

5 from 1 vote

Print

Oatmeal Ginger Cream Pies

Course Dessert

Servings 12 cookies

Ingredients

• 1 1/2 cup rolled oats
• 1 cups all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground ginger
• 1/4 tsp. salt
• 8 tbsp. butter, unsalted at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 lg. egg

Ginger Cream

• 8 ounces cream cheese, at room temperature
• 1/3 cup confectioners' sugar, sifted
• 1/4 cup crystallized ginger (finely chopped)

Instructions

1. Place your oven racks in the lower and upper thirds of your oven and preheat to 350 degrees.

2. Spread the rolled oats out on a cookie sheet and bake on the upper oven rack for 10 minutes, shaking the pan once or twice half way through baking to prevent burning. Once toasted, remove from the oven and allow to cool.

3. Line 2 large cookie sheets with parchment paper and set aside.

4. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.

5. With a mixer, beat the butter, granulated sugar and brown sugar on medium speed until light and fluffy.

6. Beat in the egg and add the flour mixture, beating until just combined. Stir in the rolled oats.

7. Roll 2 tablespoons of the cookie dough into a ball and place onto the cookie sheets 2" apart. With a damp hand, flatten each ball until they're a 1/2 inch thick.

8. Bake for 12 minutes, switching the cookie sheets from the top rack to the bottom rack half way through, or until cookies are lightly browned around the edges and set.

9. Allow to cool on the cookie sheet for 5 minutes and then transfer to wire cooling racks to cool completely.

Make the Filling

1. Using a mixer, beat the cream cheese and confectioner's sugar until smooth. Beat in the ginger just until combined.

2. Spread the cream mixture onto 12 cookies and then top with a second cookie.

These oatmeal pies make a great gift for neighbors and friends. One way that I’ve packaged these cookies during the holidays in the past was to wrap them in brown parchment paper and place them in a vintage baking pan. I’ve always had great luck finding baking pans at thrift stores, for around a dollar a piece. It makes the gift that much more special. 

If you have little ones that like to help in the kitchen, this is a great recipe to have their assistance. Charlie spooned the cream onto each cookie for me while I spread it and put them together. When I first made these I wasn’t so sure he would be a fan due to the crystalized ginger. At 7 years old, he can be a bit picky at times. Surprising to me, he didn’t even notice. He loved them! That makes them a winner in our home and I think your family is going to love them too. This is a simple and delicious treat to kick off the fall season. Happy baking!