Gingerbread Oatmeal Cream Pies with Vanilla Filling

Gingerbread Oatmeal Cream Pies

Molasses, dark brown sugar, ginger, cinnamon, and cloves give these oatmeal cookies their gingerbread flavor. Old-fashioned rolled oats leave the cookies visibly oat-studded, while a thick vanilla cream filling makes each pair into a soft, rustic sandwich. This version has no caramel layer; salted caramel is an optional variation.

For chewy cookies, remove them when the edges are set but the centers still look soft. Let them cool completely before adding the filling so the cream holds its shape.

Ingredients for Gingerbread Oatmeal Cream Pies

Makes about 12 sandwiches, depending on cookie size.

For the cookies

• 3/4 cup unsalted butter, softened (170g)
• 1 cup packed dark brown sugar (220g)
• 1/3 cup molasses (115g)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour (190g)
• 2 cups old-fashioned rolled oats (180g)
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt

For the vanilla filling

• 1/4 cup unsalted butter, softened (55g)
• 2 cups confectioners’ sugar (240g)
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 2–3 tablespoons heavy cream, as needed

How to Make Gingerbread Oatmeal Cream Pies

1. Prepare the oven: Preheat to 375°F (190°C). Line a rimmed baking sheet with parchment paper and set out a wire cooling rack.
2. Mix the dough: Beat the 3/4 cup butter and brown sugar until smooth. Beat in the molasses, egg, and 1 teaspoon vanilla. In a separate bowl, whisk together the flour, oats, ginger, cinnamon, cloves, baking soda, and 1/2 teaspoon salt. Add to the butter mixture and mix just until combined. The dough should be thick and visibly studded with oats.
3. Portion the cookies: Scoop approximately 2-tablespoon portions onto the prepared sheet, leaving about 3 inches between them. Bake in batches rather than crowding the sheet.
4. Bake: Bake for 10–13 minutes per batch, starting to check at 10 minutes. Remove the cookies when the edges are set and lightly browned but the centers still look soft. If your oven browns unevenly, rotate the sheet near the end of baking.
5. Cool completely: Leave the cookies on the sheet for about 5 minutes so they firm up enough to move, then transfer them to the rack. Do not fill them while they are warm.
6. Make the filling: Beat the remaining 1/4 cup butter with the confectioners’ sugar, remaining 1 teaspoon vanilla, and 1/4 teaspoon salt. Add the heavy cream a little at a time, beating until the filling is smooth and thick enough to hold a soft mound.
7. Assemble: Pair cookies of similar size. Pipe or spread filling onto the flat side of half the cookies, keeping it toward the center. Add the remaining cookies and press gently until a thick band of cream shows around the edges.

How to Keep the Cookies Soft and Chewy

The 10–13 minute bake time is a starting range: cookie size, baking sheet, and oven can change when a batch is ready. Judge the cookies by their set edges and soft-looking centers rather than waiting for them to feel firm in the oven. They continue setting during the 5-minute rest on the sheet.

Oats and Ingredient Notes

Old-fashioned rolled oats give the cookies their coarse surface. Quick oats produce a finer texture and may change how the dough spreads. Use softened butter that is pliable, not melted or greasy, to help limit excess spread. Light brown sugar can replace dark brown sugar, though the molasses flavor will be less pronounced.

For a gingerbread cookie without oatmeal or cream filling, try these soft and chewy gingerbread cookies.

Salted Caramel Variation

For a sweeter version, add a modest amount of prepared salted caramel—about 1/3 cup for the batch—alongside the vanilla filling. Keep the white cream visible, and add a small pinch of flaky sea salt to each sandwich if desired. Caramel is not part of the standard version.

How to Store and Make Ahead

Refrigerate assembled sandwiches in an airtight container for up to 3 days, with parchment between stacked layers. Let them sit briefly at room temperature before serving for a softer bite; do not leave them out for extended storage.

To make the cookies ahead, freeze them fully cooled and unfilled in an airtight container for up to 3 months. Thaw before making the filling and assembling. Freezing the cookies unfilled helps preserve the filling’s texture.

Nutrition

Approximate nutrition per sandwich, based on 12 sandwiches: 440 calories, 5g protein, 18g fat, and 71g carbohydrates. Approximate nutrition per 100g: 450 calories, 5g protein, 18g fat, and 72g carbohydrates. Values vary with cookie size and the amount of filling used.