Gingerbread Oatmeal Cream Pies Recipe

I have a serious weakness for cookies that taste like the holidays without needing a complicated decorating project. These Gingerbread Oatmeal Cream Pies hit that sweet spot for me. I get soft, chewy oatmeal cookies packed with ginger, cinnamon, nutmeg, cloves, and molasses, then I sandwich them around a tangy cream cheese frosting that makes the whole thing taste a little extra special.

I first started making these when I wanted something different from the usual gingerbread cookies. I still wanted those warm Christmas spices, but I wanted a cookie that felt soft and cozy instead of crisp or heavily decorated. The oatmeal ended up being such a good choice. It gives the cookies a little chew and makes the whole sandwich feel more substantial.

I also really like the contrast between the dark, warmly spiced cookies and the pale cream cheese filling. It looks festive without any extra effort. And honestly, I have learned that these are the kind of cookies that disappear faster than I expect, so I usually set a couple aside before putting the rest out.

What Makes These Gingerbread Oatmeal Cream Pies So Good

The cookie itself is soft rather than crunchy, and that is important for me. I want both cookies to give a little when I bite into the sandwich. The molasses brings that deep gingerbread flavor, while brown sugar gives the edges a slightly caramel-like sweetness.

I use dark brown sugar when I have it because I like the deeper flavor and darker color. Regular brown sugar works too, so I don’t make a special grocery trip if I only have that in the pantry. I have done both and still ended up with cookies I wanted to eat straight from the baking sheet.

The oatmeal adds another little layer of texture. I usually reach for quick oats because the smaller pieces make the cookies more evenly shaped. That matters when I am sandwiching them together. Old-fashioned rolled oats work as well, but I find the finished cookies look a little more rustic.

Then there is the frosting. I don’t want an overly sweet filling here. The cream cheese gives it a slight tang that cuts through the molasses and spices, and that is probably my favorite part of the whole recipe.

Ingredients I Used for the Recipe

• 1 1/3 cups all-purpose flour: I use this as the main structure for the soft cookies.
• 1 1/2 teaspoons ground ginger: I use plenty of ginger because I want the gingerbread flavor to come through clearly.
• 1 teaspoon cinnamon: I add cinnamon for that familiar warm holiday spice.
• 1/4 teaspoon nutmeg: I use a small amount for a deeper, slightly sweet spice note.
• 1/8 teaspoon ground cloves: I keep the cloves modest because they can take over quickly.
• 1/2 teaspoon baking soda: I use it to help the cookies spread and bake up soft.
• 1/4 teaspoon salt: I add this to balance all the sweetness and spices.
• 1/2 cup unsalted butter, softened: I use butter for richness and that soft bakery-style texture.
• 3/4 cup brown sugar: I prefer dark brown sugar for extra caramel flavor.
• 1/2 cup granulated sugar: I use this along with the brown sugar for the right sweetness and texture.
• 2 1/2 tablespoons cooking or fancy molasses: I use this for the deep gingerbread flavor and color. I avoid blackstrap molasses because I find it much too bitter here.
• 1 teaspoon vanilla extract: I add vanilla to round out the spices.
• 1 large egg: I use the egg to bind the cookie dough together.
• 1 1/3 cups rolled oats: I usually use quick oats for a more uniform oatmeal cookie.
• 1/2 cup unsalted butter, softened: I use this as the creamy base of the frosting.
• 4 ounces full-fat brick-style cream cheese: I use cream cheese for the tangy filling that makes these cookies taste like cream pies.
• 1 1/2 to 2 1/2 cups powdered sugar: I add this gradually so I can control the sweetness and thickness.
• 1 teaspoon vanilla extract: I use vanilla in the frosting for a little extra flavor.
• 1/4 teaspoon salt: I add a little salt to keep the frosting from tasting flat or overly sweet.
• 1 tablespoon whipping cream or half-and-half, if needed: I use this only when my frosting turns out thicker than I want.

How to Make Gingerbread Oatmeal Cream Pies

Step 1 – Get the Baking Sheets Ready

I start by heating my oven to 350°F. Then I line my cookie sheets with parchment paper. I don’t skip the parchment for this recipe because the dough spreads, and the cookies are very soft when they first come out of the oven.

I also bake one sheet at a time. It takes a little longer, but I get more even cookies this way. When I have tried rushing multiple sheets through the oven, I haven’t liked the results quite as much.

Step 2 – Mix the Spiced Dry Ingredients

I whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt together in a medium bowl. I like doing this before touching the wet ingredients because it keeps me from accidentally getting a pocket of cloves or baking soda in one cookie.

It takes maybe a minute, but I have found that little preparation steps like this save me from unevenly spiced cookies later.

Step 3 – Cream the Butter and Sugars

In a large bowl, I beat the softened butter with the brown sugar and granulated sugar until everything looks creamy and well combined. I don’t rush this part, but I also don’t obsess over it. Once the mixture looks smooth and fluffy enough, I move on.

Softened butter works much better for me than cold butter here. I have tried to force cold butter into cookie dough before, and it always turns into a little kitchen battle I didn’t need.

Step 4 – Add the Molasses, Egg, and Vanilla

I mix the molasses, egg, and vanilla into the butter mixture until everything is combined. Molasses is sticky stuff, so I lightly grease my measuring spoon before measuring it. That little trick makes it slide right out instead of leaving half the molasses stuck to the spoon.

I make sure to use cooking or fancy molasses rather than blackstrap. The stronger bitterness of blackstrap isn’t what I want in these cookies.

Step 5 – Bring the Dough Together

I gradually add the dry ingredients to the wet mixture, starting the mixer on low so flour doesn’t go flying everywhere. Once everything is mostly combined, I stir in the oats.

The finished dough is sticky. That’s normal, and I don’t add extra flour just because it doesn’t look like a firm traditional cookie dough. Adding too much flour is one of those things I used to do when I got nervous about sticky dough, and it usually left me with cookies that weren’t as soft.

Step 6 – Scoop and Bake the Cookies

I scoop about 1 to 1 1/2 tablespoons of dough for each cookie. A cookie scoop makes this much easier for me, especially because the dough sticks to my hands if I try rolling everything by hand.

I place the dough balls about 2 inches apart on the parchment-lined baking sheet. I usually get around 24 individual cookies from the batch.

I bake one sheet in the middle of the oven for about 8 to 10 minutes. I look for tops that appear just set. The cookies will spread while baking, so I don’t expect them to look completely finished and firm when I pull them out.

If my dough balls don’t flatten enough while baking, I gently press them down a little before the next batch goes into the oven. I don’t flatten them too much because I still want that soft, thick sandwich-cookie texture.

Step 7 – Let the Cookies Cool Completely

This is where I have to practice patience. I leave the cookies on the baking sheet until they are completely cool because they are very soft when warm. Moving them too soon can make them break, especially when I start spreading frosting over them.

Once they’re cool, I check the cookies and pair up ones that are similar in size. It isn’t necessary, but I like having fairly even sandwich cookies.

Step 8 – Make the Cream Cheese Frosting

I beat the softened butter until smooth, then add the cream cheese and beat until creamy. I add 1 cup of powdered sugar along with the vanilla and salt and mix gently at first.

Then I add more powdered sugar about 1/2 cup at a time until the frosting reaches the sweetness and thickness I like. I don’t always use the entire amount. Some days I want a softer, less sweet filling, especially when the cookies are particularly rich.

If the frosting gets too thick, I mix in about 1 tablespoon of whipping cream or half-and-half. I add it gradually because it doesn’t take much to loosen the frosting.

Step 9 – Sandwich the Cookies Together

I turn one completely cooled cookie over and spread about 1 to 2 tablespoons of cream cheese frosting across the bottom. Then I place another cookie on top and gently press until the filling reaches close to the edges.

I try not to squeeze too hard. I learned that one the messy way. A little pressure is enough, and I like seeing a narrow ring of frosting around the cookie without having it spill all over my fingers.

Tips I Keep in Mind

• I don’t chill the dough. I used to assume every soft cookie dough needed refrigerator time, but this one is ready to scoop and bake as soon as I finish mixing it.
• I use parchment paper. It helps keep the cookies from sticking and gives them room to spread without becoming a disaster on the baking sheet.
• I use a cookie scoop. The dough is sticky, and a scoop gives me more evenly sized cookies with much less frustration.
• I stick with quick oats when I want neat sandwiches. The smaller oats make the cookies more uniform, although old-fashioned rolled oats work too.
• I watch the baking time closely. I pull the cookies when the tops look just set. Baking them too long can take away the soft texture I like most.
• I let the cookies cool on the baking sheet. They are fragile while warm, so I don’t try moving them immediately.
• I adjust the frosting sweetness. I start with less powdered sugar and add more until the frosting tastes right to me.
• I use full-fat brick cream cheese. I prefer the thicker texture for sandwiching, and it holds up better between the cookies.
• I avoid blackstrap molasses. Cooking or fancy molasses gives me the warm, rich flavor I want without the bitterness.
• I freeze extra cookie dough. I scoop the dough into balls, freeze them in a freezer bag for up to 2 months, and bake them from frozen when I need a fresh batch.

How I Store and Serve These Cookies

Once the cookies are filled with cream cheese frosting, I keep them in an airtight container in the refrigerator for up to 4 days. I usually let them sit out for a few minutes before serving because I prefer the frosting when it isn’t completely cold.

For holiday baking, I really like making the cookie dough ahead. I freeze the scooped dough balls in a freezer bag, then bake them from frozen following the same general baking instructions. I make the frosting fresh when I’m ready to assemble everything.

These make a fun Christmas cookie tray because they look a little different from standard gingerbread cookies. I don’t need to decorate them with icing or sprinkles. The cream cheese layer already gives them that festive sandwich-cookie look.

I also like serving them with coffee, chai, or a glass of cold milk. The spices are warm and fairly bold, while the cream cheese filling keeps each bite from feeling too heavy. For me, that balance is what makes these worth making instead of just sticking with regular oatmeal cookies.

One batch gives me about 12 sandwich cookies from 24 individual cookies. I usually think that sounds like plenty until I see the first plate disappear. If I’m baking for a holiday gathering, I double the recipe. Having extra is much less stressful than realizing halfway through the evening that I should have made another batch.

Print Recipe

Gingerbread Oatmeal Cream Pies Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 65 hrs

Cooking Temp: 350  C Servings: 12 Estimated Cost: $ 12 Calories: 525 kcal

Best Season: Fall, Winter, Christmas

Description

These soft Gingerbread Oatmeal Cream Pies combine warm holiday spices, molasses, and chewy oats with a creamy tangy filling. I make them as an easy festive sandwich cookie without the need for decorating.

ingredients

Servings

Gingerbread Oatmeal Cookies

• 1 ¹⁄₃ cups all-purpose flour
• 1 ¹⁄₂ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¹⁄₄ teaspoon ground nutmeg
• ¹⁄₈ teaspoon ground cloves
• ¹⁄₂ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• ¹⁄₂ cup unsalted butter, softened
• ³⁄₄ cup brown sugar (Dark brown sugar is preferred, but regular brown sugar works.)
• ¹⁄₂ cup granulated sugar
• 2 ¹⁄₂ tablespoons cooking or fancy molasses (Do not use blackstrap molasses.)
• 1 teaspoon vanilla extract
• 1 large egg
• 1 ¹⁄₃ cups rolled oats (Quick oats are preferred for more uniform sandwich cookies.)

Cream Cheese Frosting

• ¹⁄₂ cup unsalted butter, softened
• 4 ounces full-fat brick-style cream cheese (Use brick-style cream cheese for a thicker filling.)
• 1 ¹⁄₂ to 2 ¹⁄₂ cups powdered sugar (Add gradually to control sweetness and thickness.)
• 1 teaspoon vanilla extract
• ¹⁄₄ teaspoon salt
• 1 tablespoon whipping cream or half-and-half (Use only if the frosting is too thick.)

Instructions

Prepare and Bake the Cookies

1. Prepare the baking sheets

   I heat the oven to 350°F and line my cookie sheets with parchment paper. I plan to bake one sheet at a time for more even results.
   The cookies are very soft when hot, so parchment makes them easier to handle.

2. Mix the dry ingredients

   I whisk the flour, ground ginger, cinnamon, nutmeg, cloves, baking soda, and salt together in a medium bowl until evenly combined.
   Mixing the spices thoroughly helps prevent concentrated pockets of cloves or baking soda.

3. Cream the butter and sugars

   I beat the softened butter, brown sugar, and granulated sugar in a large bowl until creamy and well combined.
   Softened butter blends much more easily than cold butter.

4. Add molasses, egg, and vanilla

   I mix the molasses, egg, and vanilla into the butter mixture until smooth and fully combined. I lightly grease my measuring spoon before measuring the molasses so it releases easily.
   Use cooking or fancy molasses rather than blackstrap molasses because blackstrap can make the cookies bitter.

5. Finish the dough

   I gradually add the dry ingredients to the wet mixture on low speed. When the mixture is mostly combined, I stir in the oats. I stop mixing as soon as the dough comes together.
   The dough will be sticky. I do not add extra flour because that can make the baked cookies less soft.

6. Scoop the dough

   I scoop 1 to 1 1/2 tablespoons of dough for each cookie and place the portions about 2 inches apart on the prepared baking sheet. I usually get about 24 individual cookies.
   A cookie scoop makes the sticky dough much easier to portion evenly.

7. Bake

   I bake one sheet in the middle of the oven for 8 to 10 minutes, watching for tops that look just set. If the cookies do not flatten enough, I gently press the dough down slightly before baking the next batch.
   I avoid overbaking because the cookies continue to set as they cool and I want them soft and chewy.

8. Cool completely

   I leave the cookies on the baking sheet until completely cool. Then I pair cookies of similar size so the finished sandwiches look even.
   The cookies are fragile while warm, so moving them too soon can cause them to break.

Make the Frosting and Assemble

1. Beat the butter and cream cheese

   I beat the softened butter until smooth, then add the cream cheese and beat until creamy and well combined.
   Full-fat brick-style cream cheese gives the filling a thicker texture.

2. Add powdered sugar

   I mix in 1 cup of powdered sugar with the vanilla and salt. I then add more powdered sugar about 1/2 cup at a time until the frosting reaches the sweetness and thickness I want.
   I do not always need the full 2 1/2 cups of powdered sugar.

3. Adjust the frosting

   If the frosting is too thick, I gradually mix in up to 1 tablespoon of whipping cream or half-and-half until it reaches a spreadable consistency.
   Add the liquid slowly because a small amount can loosen the frosting quickly.

4. Fill the cookies

   I turn one cooled cookie over and spread about 1 to 2 tablespoons of cream cheese frosting over the bottom. I place another cookie on top and gently press until the filling reaches close to the edges.
   I use gentle pressure so the frosting does not squeeze out of the sandwich.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 525 kcalkcal

% Daily Value *

Total Fat 30 gg47%

Saturated Fat 18 gg90%

Trans Fat 1 gg

Cholesterol 75 mgmg25%

Sodium 310 mgmg13%

Potassium 150 mgmg5%

Total Carbohydrate 62 gg21%

Dietary Fiber 2 gg8%

Sugars 39 gg

Protein 5 gg10%

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Calcium 45 mg mg

Iron 1.7 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I get about 24 individual cookies from this recipe, which makes approximately 12 sandwich cookies. I prefer quick oats for more evenly shaped sandwiches, although old-fashioned rolled oats also work. I do not chill the dough before baking. Once filled, I store the cookies in an airtight container in the refrigerator for up to 4 days and let them sit out for a few minutes before serving. For make-ahead baking, I freeze scooped cookie dough balls in a freezer bag for up to 2 months and bake them from frozen, then make the frosting fresh. Nutrition is an estimate per sandwich cookie and can vary depending on the amount of powdered sugar and frosting used.

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