I don’t know what it’s like where you are, but here in the upstate sticks of New York, it is C-O-L-D! Lucky for us, these Gingerbread Oatmeal Cream Pies are exactly the thing to warm us up. They’re such a cozy and comforting treat! I’ve also included 10 awesome oatmeal recipes at the end of this post so you can stay cozy and full all Winter long 🙂
I’m feeling quite nostalgic today. I grew up eating these gingerbread oatmeal cream pies. For as long as I can remember (and I have a pretty good memory… I think) come December, dessert life was ALL about the oatmeal cream pie. The GINGERBREAD oatmeal cream pie, I should say. It’s one of those magical recipes I saw mom make effortlessly each and every Christmas eve. It’s one of those things as I child I couldn’t wait to learn on my own. It’s one of those glued-to-my-heart treats I’ll continue making for the rest of my life… and hopefully (one day in the faaar far future) will teach my own little ankle biters to make. Basically what I’m saying is that these gingerbread oatmeal cream pies are mighty special to me… and I hope they’ll become a tradition in your home too!
If you’ve never made oatmeal cream pies before, don’t be scared off! This is a very straightforward recipe that can be made (as long as you follow the instructions to a T) by even the most novice baker. A few things to keep in mind as you embark on this oatmeal cream pie adventure…
1) Please follow the recipe exactly. I cannot tell you how many comments and emails I get asking me why a recipe didn’t turn out… and then reading on to learn 3 or 4 or sometimes basically all of the things instructed in the recipe were changed. This recipe has been tested a ba-jillion times to ensure it is the best and that it works. If you change things, the end result will probably be less than perfect. I only stress this because I want you to have perfect gingerbread oatmeal cream pies 🙂
2) The dough MUST chill for 1 hour. That is all.
3) The marshmallow cream is quite different than a lot of cream fillings, so don’t be off put by it’s thick and elastic nature.
4) HAVE FUN! I always have such a good time making these oatmeal cream pies, and I hope you do too! This is one of those recipes that takes some time, so why not make the most of it?! Throw on some fun holiday music, get the kids involved (or, if you’re like me, the boyfriend), and just get into it 🙂 Cookie baking should be exciting, not stressful! So don’t let it get to you if a little marshmallow cream oozed out of the pie, or one batch of cookies burn.
Here are those oatmeal recipes I promised! And below them, the recipe for these epic Gingerbread Oatmeal Cream Pies! xoxo
Gingerbread Oatmeal Cream Pies + 10 Awesome Oatmeal Recipes
- For the Gingerbread Oatmeal Cookies:
- 2 cups all-purpose flour (measured properly/not packed)
- 1 cup Quaker Quick Oats
- 1 teaspoon cornstarch
- 1 1/4 teaspoons baking powder
- 1/2 tsp baking soda
- 1/2 teaspoon salt
- 1 3/4 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/4 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup butter, at room temperature
- 1/2 cup coconut oil, solid but scoop-able
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup molasses (not blackstrap)
- 1 large egg + 2 egg yolks
- 2 teaspoons vanilla extract
- For the Marshmallow Cream:
- 10 tablespoons unsalted butter, at room temperature
- 2 tablespoons coconut oil, solid but scoop-able
- 8 ounces marshmallow cream
- 1 teaspoon vanilla extract
- Scant 2 cups confectioners' sugar
- In a large mixing bowl whisk together flour, oats, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.
- In the bowl of an electric stand mixer fit with the paddle attachment, whip together the butter, coconut oil, sugars, and molasses on medium-high speed until light and fluffy; about 2 minutes.
- Add in eggs and egg yolks, one at a time, beating well after each addition.
- Mix in vanilla.
- Slowly add the dry ingredients into the wet mixture, beat on low until just combined; about 25 seconds.
- Cover dough with saran wrap and place bowl in the refrigerator to chill for at least one hour - up to 4 hours.
- When ready to bake, preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper.
- Scoop 2 tablespoons sized balls of dough out, roll them into balls, sprinkle with sugar, and place on prepared baking sheet. Repeat with all dough, leaving 2 1/2 inches in between cookies (they spread a lot!). Bake in preheated oven for 9-11 minutes, or until set at the edges but still slightly jiggly in the center.
- Allow cookies to cool 10 minutes on the baking sheet before transferring to wire rack to cool completely. Once cookies are cooled, spread the marshmallow buttercream along the bottom side of one cookie (just a tablespoon or so will do) and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
- For the marshmallow buttercream filling:
- In the bowl of an electric stand mixer fit with paddle attachment, whip butter and coconut oil on medium-high speed, until light and fluffy, about 3 minutes. Gradually add in the powdered sugar and blend on low speed until combined. Once all the sugar has been added, increase the speed to medium-high and whip for 2 minutes. Mix in marshmallow creme and vanilla, beat until just combined.