Copycat Little Debbie Oatmeal Cream Pie Recipe

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Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!

Do you remember eating Little Debbie’s Oatmeal Cream Pies as a kid? I sure do!

If you’ve never had one—and for that I apologize for your childhood—it’s two soft oatmeal molasses cookies sandwiched around a layer of sweet and gooey vanilla cream filling. It’s definitely one of the best oatmeal cookie recipes there is!

Fun fact for you. The Little Debbie Oatmeal Cream Pies were the very first snack baked under the Little Debbie name. These yummy oatmeal cream pies have been around for a long time and are loved by many!

My kids and husband also love Little Debbie’s oatmeal cream pies so I wanted to try my own homemade version. These homemade oatmeal cream pies are a great copycat recipe and taste even better than the store bought kind! Sorry Little Debbie, but you’ve had a good run!

How to Make Homemade Oatmeal Cream Pies

Step 1: In a large bowl beat together the margarine, brown sugar, granulated sugar, molasses, vanilla, and eggs.

Step 2: Add in the rest of your dry ingredients: flour, salt, baking soda, and cinnamon. Mix in the oats well.

PRO TIP: Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs). 

Step 3: Drop by tablespoon size onto a parchment lined cookie sheet. Bake for 8-10 minutes in a 350 degree oven, until the cookies are just starting to brown around the edges. Make sure to keep an eye on them so they don’t get overcooked.

How to Make Oatmeal Creme Pie Filling

Step 1: After the cookies have cooled, combine hot water with salt and mix until the salt is dissolved.

Step 2: In a large bowl, mix the marshmallow fluff with the Crisco, powdered sugar, and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.

PRO TIP: Using a KitchenAid mixer with the paddle attachment will help everything stir together well and make the cream filling extra fluffy.

Step 3: Using an ice cream scoop or a piping bag, spread the cream filling on the bottom side of one cookie and press a second cookie on top to sandwich the cream between the two delicious oatmeal cookies. Enjoy!

Tips for Making the Perfect Oatmeal Cream Pies, Just Like Little Debbie

• Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
• Pair similar-sized cookies together. These will be much harder to eat if you have a small cookie on the bottom and a big one on top, or vice versa.
• Watch the cookies closely while they bake so they don’t get overcooked.
• Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time.
• Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs). 
• Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
• Use margarine or butter-flavored Crisco for the best texture.

How to Store Oatmeal Cream Pies

These homemade oatmeal cream pies won’t store as long as Little Debbie’s do, and I think that’s a good thing! If you have any leftover cream pies (I usually don’t at my house), you can store this great recipe in the refrigerator for up to five days.

Just make sure to store them in an airtight container and then bring them to room temperature before serving.

Can You Freeze Oatmeal Cream Pies?

Yes!

You can freeze these yummy oatmeal cream pies for about three months.

To freeze oatmeal creme pies, after baking and cooling, wrap each individual cream pie in plastic wrap and then slide them into a freezer safe ziploc plastic bag.

When you’re ready to enjoy them, remove them from the freezer bag and allow them to thaw at room temperature for about 20 minutes.

What You Need to Make Homemade Oatmeal Cream Pies

If you want a quick glance at what’s needed for today’s recipe, look no further. For the printable recipe with measurements, scroll all the way down!

Ingredients

• Margarine (not butter) or butter flavored Crisco
• Brown sugar
• Granulated sugar
• Molasses
• Vanilla extract
• Eggs
• Flour
• Salt
• Baking soda
• Cinnamon
• Quick oats
• Hot water
• Marshmallow fluff
• Powdered sugar

Tools

• Mixing bowl
• Electric mixer or KitchenAid
• Baking sheets
• Parchment paper
• Piping bag or Ziploc bag
• Ice cream scoop

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MORE COOKIE RECIPES:

• No Bake Chocolate Oatmeal Cookies
• Chocolate Oatmeal Cream Pies – Same great recipe with CHOCOLATE!
• Football Cream Pies
• Iced Oatmeal Cookies – copycat Mother’s recipe
• No Bake Oatmeal Scotchies
• Monster Cookies
• 7 Layer Cookie Bars
• Banana Whoopie Pies

Copycat Little Debbie Oatmeal Cream Pies Recipe:

Yield: 12-15 large cookies

Oatmeal Cream Pie

Print

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!

Ingredients

For the Cookie:

• 1 cup margarine (NOT butter) OR 1 cup butter flavored Crisco
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 Tbsp molasses
• 1 tsp vanilla extract
• 2 eggs
• 1½ cup flour
• ½ tsp salt
• 1 tsp baking soda
• ¼ tsp cinnamon
• 1½ cup quick oats

For the Filling:

• 2 tsp very hot water
• ¼ tsp salt
• 1½ (7oz) jars of Marshmallow Fluff
• ¾ cup butter flavor Crisco
• 2/3 cup powdered sugar
• 1 tsp vanilla

Instructions

1. In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs.
2. Add flour, salt, baking soda and cinnamon. Mix in the oats.
3. PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs). 
4. Drop by ONE tablespoon onto a parchment lined cookie sheet.
5. Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
6. After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
7. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.
8. Spread filling on one cookie and press second cookie on top. Enjoy!

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 445 Total Fat: 28g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 102mg Sodium: 502mg Carbohydrates: 45g Fiber: 1g Sugar: 27g Protein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Recipe originally published March 30, 2011. Photos updated April 2019.

Copycat Little Debbie Oatmeal Cream Pie recipe. This childhood treat is the perfect soft and chewy cookie!

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