These Gingerbread Oatmeal Cream Pies are like getting the biggest, warmest hug from your kitchen – and trust me, once you smell that incredible aroma of molasses, cinnamon, and ginger wafting through your home, you’ll understand why these have become my go-to holiday treat!

I first stumbled upon this combination when I was trying to use up some leftover oats after making my usual gingerbread cookies. What started as a happy accident turned into the most requested recipe in my holiday baking lineup. The oats add this wonderful heartiness and texture that makes each bite so satisfying, while the classic gingerbread spices bring all those cozy, festive vibes we crave during the holidays.

Points To Note

• Perfect texture combination: Chewy oats meet tender gingerbread for an irresistible bite
• Make-ahead friendly: Cookies can be baked and stored, then assembled when ready to serve
• Customizable spice level: Easily adjust ginger and spices to your family’s taste preferences
• Impressive but approachable: Looks fancy enough for parties but simple enough for weekend baking
• Holiday crowd-pleaser: Appeals to both gingerbread lovers and oatmeal cookie fans

Why You’ll Love These Gingerbread Oatmeal Cream Pies

Easy enough for any skill level – No fancy techniques or hard-to-find ingredients required

Incredible flavor depth – The molasses and warm spices create layers of cozy, complex taste

Perfect for sharing – Makes about 12 sandwich cookies, ideal for holiday gatherings

Versatile and adaptable – Swap spices, adjust sweetness, or make them gluten-free with simple substitutions

Ingredient Highlights & Notes

The beauty of these cream pies lies in how everyday pantry staples transform into something truly special. The old-fashioned oats are essential here – don’t substitute quick oats, as you’ll lose that wonderful chewy texture. Molasses is your secret weapon for that deep, rich gingerbread flavor, while the combination of warm spices creates that signature holiday taste.

For the cream filling, I love using cream cheese alongside butter for extra tanginess that balances the spiced cookies perfectly. You can absolutely make these your own by adjusting the spice levels – if you’re a ginger fanatic like me, bump it up a bit!

For the Cookies:

• 1 cup old-fashioned oats (not quick oats – you want that texture!)
• 1½ cups all-purpose flour (or 1:1 gluten-free flour blend)
• 1 teaspoon ground ginger (adjust to taste)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened (European-style butter works beautifully)
• ½ cup brown sugar, packed (light or dark both work)
• ⅓ cup molasses (not blackstrap – too intense)
• 1 large egg
• 1 teaspoon vanilla extract

For the Cream Filling:

• 4 oz cream cheese, softened (full-fat for best texture)
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar (sifted if lumpy)
• 1 teaspoon vanilla extract
• Pinch of salt
• 1-2 tablespoons milk (if needed for consistency)

Equipment & Tools

• Large mixing bowl
• Electric mixer (hand or stand mixer both work)
• Medium bowl (for dry ingredients)
• Cookie scoop or tablespoon (for uniform cookies)
• 2 large baking sheets
• Parchment paper (makes cleanup so much easier!)
• Wire cooling racks
• Offset spatula (helpful for spreading filling)

Instructions & Method

Step 1: Prep Your Kitchen (10 minutes)

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This is also a great time to pull your butter and cream cheese out if you forgot to soften them earlier – you can quickly soften butter by cutting it into small pieces!

Step 2: Mix the Dry Ingredients (5 minutes)

In a medium bowl, whisk together the oats, flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. I love this step because your kitchen starts smelling like the holidays immediately! Set this magical mixture aside.

Step 3: Cream Butter and Sugar (3-4 minutes)

In your large mixing bowl, cream the softened butter and brown sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. The mixture should look noticeably lighter in color – that’s how you know you’re getting the right texture!

Step 4: Add Wet Ingredients (2 minutes)

Beat in the molasses, egg, and vanilla until well combined. Don’t worry if the mixture looks a bit separated at this point – that’s totally normal with molasses!

Step 5: Combine Everything (2 minutes)

Gradually mix in your dry ingredient mixture until just combined. Don’t overmix – you want tender cookies, not tough ones! The dough will be slightly sticky and smell absolutely incredible.

Step 6: Shape and Bake (12-15 minutes)

Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but centers still look slightly soft. They’ll continue cooking on the hot pan!

Step 7: Cool Completely (20 minutes)

Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks. This is crucial – warm cookies will melt your filling, so patience is key here!

Step 8: Make the Cream Filling (5 minutes)

While cookies cool, beat together cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy. If it’s too thick, add milk one tablespoon at a time until you reach spreading consistency.

Step 9: Assemble Your Cream Pies (10 minutes)

Once cookies are completely cool, spread about 1-2 tablespoons of filling on the flat side of half the cookies. Top with remaining cookies, pressing gently to spread filling to the edges. You did it!

Tips, Variations & Substitutions

Flavor Variations:

 

• Orange Gingerbread: Add 1 tablespoon orange zest to the cookie dough and ½ teaspoon orange extract to the filling
• Chocolate Lovers: Mix 2 tablespoons cocoa powder into the filling for a mocha twist
• Extra Spicy: Double the ginger and add a pinch of cayenne for grown-up heat

 

Dietary Substitutions:

 

• Gluten-Free: Use 1:1 gluten-free flour blend (I’ve had great success with Bob’s Red Mill)
• Dairy-Free: Substitute vegan butter and dairy-free cream cheese (Kite Hill works wonderfully)
• Less Sweet: Reduce powdered sugar in filling to 1 cup and add extra vanilla

 

Troubleshooting:

 

• Cookies spreading too much? Chill dough for 30 minutes before baking
• Filling too runny? Make sure cream cheese and butter are softened, not melted
• Cookies too hard? Don’t overbake – they should still look slightly soft in centers

 

Serving Suggestions

These cream pies are absolutely perfect with a steaming mug of hot cocoa or spiced chai tea. I love serving them at holiday cookie exchanges, winter potlucks, or just as a special weekend treat with the family. They’re also wonderful alongside vanilla ice cream for an extra indulgent dessert!

For parties, arrange them on a pretty platter with some cinnamon sticks and star anise for decoration – the presentation is stunning and the spices add to that amazing aroma.

Storage, Make-Ahead & Reheating

Room Temperature: Store assembled cream pies in an airtight container for up to 3 days. The cookies will soften slightly, which many people actually prefer!

Refrigerator: For longer storage, keep them refrigerated for up to 1 week. Let them come to room temperature for about 15 minutes before serving for the best texture.

Freezer: You can freeze the baked cookies (unfilled) for up to 3 months. Thaw completely before filling and assembling.

Make-Ahead Tips:

• Bake cookies up to 2 days ahead and store in airtight containers
• Make filling the day before and refrigerate (let soften before using)
• Assemble cream pies the morning of serving for best texture

Nutrition Information

Per cream pie (makes 12):

• Calories: Approximately 285
• Carbohydrates: 42g
• Fat: 12g
• Protein: 4g
• Fiber: 2g

Note: These treats are definitely indulgent, but the oats do add some fiber and the spices provide antioxidants. Everything in moderation, right?

Frequently Asked Questions

Q: Can I use quick oats instead of old-fashioned oats?
A: I really don’t recommend it! Quick oats will break down too much during baking and you’ll lose that wonderful chewy texture that makes these cookies special. Old-fashioned oats are key to the perfect bite.

Q: My molasses is really thick – is that normal?
A: Absolutely! Molasses can be quite thick, especially when cold. If it’s hard to measure, warm the jar in a bowl of warm water for a few minutes, or microwave briefly to make it more pourable.

Q: Can I make these smaller or larger?
A: Definitely! For mini cream pies, use a smaller cookie scoop and reduce baking time to 8-10 minutes. For larger ones, increase baking time to 13-15 minutes. Just watch for those set edges!

Q: Why did my filling turn out grainy?
A: This usually happens when the cream cheese isn’t fully softened. Make sure both butter and cream cheese are at room temperature, and sift your powdered sugar if it seems lumpy.

Q: Can I add other mix-ins to the cookies?
A: While these are perfect as-is, you could fold in ½ cup of mini chocolate chips or chopped crystallized ginger for extra flavor and texture. Just don’t add too much or the cookies might not hold together well.

Conclusion

There’s something truly special about creating treats that bring together the best of both worlds – and these Gingerbread Oatmeal Cream Pies absolutely deliver on that promise! The way the hearty, chewy oats complement those warm, festive gingerbread spices creates a cookie that’s both comforting and exciting. And when you add that fluffy, tangy cream filling? Pure magic.

What I love most about this recipe is how it fills your home with the most incredible aroma while you’re baking. It’s like bottled holiday spirit! Plus, seeing the smiles on people’s faces when they bite into these – that perfect combination of textures and flavors – never gets old.

Ready to get started? Gather your ingredients, put on some festive music, and treat yourself to an afternoon of delightful baking. These cream pies are going to become your new holiday tradition – I just know it! And don’t forget to share them with the people you love; after all, the best treats are the ones we share together.