Oatmeal Cream Pies Filled with Vanilla Buttercream

This oatmeal cream pies recipe is a homemade take on the nostalgic lunchbox treat we all grew up loving. Soft, chewy oatmeal cookies sandwich a fluffy vanilla buttercream that’s perfectly sweet and indulgent but made with real ingredients and zero preservatives.

These oatmeal cream pies are easy enough for a weeknight treat but special enough to bring to a potluck or tuck into a lunchbox. The dough comes together fast with ingredients you already have in your pantry, and once baked, the cookies are chewy, buttery, and begging for that sweet cloud of vanilla filling. They’re the kind of cozy dessert that makes people smile the moment they take a bite. If you love nostalgic handheld desserts, be sure to check out these Key Lime Pie Cookies or my Easy Apple Hand Pies, too both are big on comfort and flavor. They come together with pantry staples, take under 30 minutes to bake, and the result is a stack of cozy, creamy cookies you’ll want to hide from the rest of the house.

Why You’ll Love This Oatmeal Cream Pies Recipe

• Soft and chewy. Each bite is tender with a nostalgic oatmeal texture.
• Fluffy homemade filling. The vanilla buttercream is light, creamy, and far better than store-bought.
• Quick and simple. Made with pantry staples and no chill time required.
• Kid-approved and adult-loved. Great for lunchboxes, after-school snacks, or grown-up indulgence.
• Better-than-packaged. These have all the flavor you remember without preservatives.
• Real buttercream. The filling is creamy, fluffy, and not too sweet.
• No weird ingredients. Just simple pantry staples.
• Faster than you think. Less than 30 minutes start to finish.
• Better than store-bought. Homemade flavor with nostalgic charm.
• Perfect for gifting. They hold up well in cookie boxes or lunchboxes.

Ingredients Needed For Oatmeal Cream Pies

• Rolled Oats. Go for old-fashioned rolled oats—they provide chew and texture.
• All-Purpose Flour. The base that keeps the cookies soft but sturdy.
• Baking Soda. Gives a little lift to keep the cookies light.
• Cinnamon. Adds just the right hint of cozy spice.
• Salt. Essential for balance.
• Softened Butter. Used in both the cookies and filling for richness.
• Brown Sugar + White Sugar. Brown sugar adds depth and moisture; white sugar keeps things light.
• Egg. Binds everything and adds richness.
• Vanilla Extract. Used in both cookie and filling for warmth and flavor.
• Powdered Sugar. For a smooth, creamy filling.
• Milk or Cream. Just a little to bring the buttercream together.

How I Make Oatmeal Cream Pies

(This is a quick overview of how I make oatmeal cream pies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Make the cookie dough. Cream the butter and sugars together until light and fluffy. Add the egg and vanilla, then stir in the dry ingredients until just combined.
2. Scoop and flatten. Use a cookie scoop to portion dough onto a lined baking sheet. Flatten slightly with your fingers or the back of a spoon.
3. Bake. Bake at 350°F for 8 to 10 minutes, just until the edges are set and the centers are soft.
4. Cool. Let the cookies cool completely on a wire rack before assembling.
5. Make the filling. Beat softened butter until smooth, then add powdered sugar, vanilla, and a splash of milk or cream. Whip until fluffy.
6. Assemble. Spread or pipe the filling onto the flat side of one cookie, then top with another. Press gently to sandwich.

Oatmeal Cream Pies Recipe Variations and Substitutions

• Cream Cheese Filling. Substitute half of the butter in the filling with softened cream cheese for a tangy, cheesecake-like twist.
• Maple Vanilla. Stir 1 teaspoon pure maple syrup into the filling for warm, fall-inspired flavor.
• Chocolate Chip Oatmeal Pies. Add 1/3 cup mini chocolate chips to the dough for a chocolatey spin.
• Spiced Version. Add 1/4 teaspoon each of nutmeg and clove to the cookie dough for a warm spiced variation.
• Peanut Butter Filling. Mix 2 tablespoons of peanut butter into the buttercream for a nutty upgrade.
• Gluten-Free Option. Use a 1:1 gluten-free flour blend, and make sure your oats are certified gluten-free.
• Vegan Version. Swap the butter with vegan butter and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in the dough. Make the filling with vegan butter and dairy-free milk.** Substitute half the butter with cream cheese for a tangy twist.

Storing / Freezing Oatmeal Cream Pies

• Room Temperature. Store assembled oatmeal cream pies in a single layer inside an airtight container at room temperature for up to 3 days. If stacking, separate layers with parchment paper to prevent sticking.
• Refrigerator. These cookies keep even longer in the fridge. Place them in an airtight container and refrigerate for up to 6 days. Bring to room temp for 10–15 minutes before serving so the filling softens up again.
• Freezing. Oatmeal cream pies freeze beautifully. Wrap each one individually in plastic wrap or parchment, then place in a zip-top freezer-safe bag. Store for up to 2 months. Thaw overnight in the refrigerator or leave at room temperature for 1 hour before serving.

FAQs About Oatmeal Cream Pies

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