★★★★★

Copycat Little Debbie Oatmeal Cream Pie Recipe

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!

Love oatmeal cookies? Be sure to try our reader favorite Iced Oatmeal Cookie recipe! Or give these chewy Revel Bars a try for dessert.

Oatmeal Cream Pies stacked on a wire cooling rack.

Copycat Little Debbie Dessert

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.

(maybe you were more of a ding dong or twinkie fan? Or you loved cosmic brownies?)

Fun fact for you. The Little Debbie Oatmeal Cream Pies were the very first snack baked under the Little Debbie name.

If you love these easy soft oatmeal cookie pies, you may also love our chocolate whoopie pies or our pumpkin whoopie pies! Both feature a cream filling that is out of this world!

Ingredient Notes

Ingredients needed to make oatmeal cream pies.

There’s a good chance you already have everything you need to make these copycat Little Debbie oatmeal cream pies.

  • Oats- In our testing we found the quick cook oats to work best.

    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). 

  • Butter flavored Crisco- do not swap this for real butter. While it may work, it won’t result in the same classic flavor. Trust us, we tested it!

  • Sweeteners– A combination of brown sugar and granulated sugar results in the chewiest cookie!

  • Molasses- provides the rich caramel color and flavor for these oatmeal cookies.
  • Dry Ingredients- flour, kosher salt, baking soda, and cinnamon for the classic oatmeal cookie texture. Be sure to choose kosher salt and all-purpose flour!
  • Eggs & Vanilla- help bind the ingredients together and give flavor. Use our homemade vanilla extract for best results!
  • Filling Ingredients- Marshmallow fluff, hot water, salt, Crisco, powdered sugar, and more vanilla extract!

Tips and Tricks

Step by step photos showing how to make oatmeal creme pies.
  • 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.
Oatmeal Cream pies being held up to take a bite.

Recipe FAQs

How do you store homemade Oatmeal Cream Pies?

Store homemade oatmeal cream pies in airtight container in the refrigerator for up to one week, for best results. Allow to come to room temperature before serving.

Can you freeze Oatmeal Creme Pies?

Yes! Oatmeal cream pies, after baking and cooling, can be frozen. Wrap each individual cream pie in plastic wrap, then slide into an airtight container or ziploc freezer bag. Freeze for up to 60 days. Thaw in refrigerator overnight, or at room temperature and serve.

Can I use butter instead of Crisco in oatmeal cream pies?

You can. However, if you want the classic taste you remember from childhood, crisco gives you the perfect texture. If using butter, you’ll need to soften it first.

Oatmeal cream pie broken in half on a white plate.
Yield: 15 cream pies

Oatmeal Cream Pie

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 Butter Flavored Crisco
  • ¾ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 Tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 1 ½ cup quick cook oats

For the Filling:

  • 2 teaspoons very hot water
  • ¼ teaspoon kosher salt
  • 1 ½ jars (10 ounce total) Marshmallow Fluff
  • ¾ cup Butter Flavored Crisco
  • ⅔ cup powdered sugar
  • 1 teaspoonvanilla

Instructions

  1. In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
  2. Add in the 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!

Notes

  • 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.
  • 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.
  • Read our blog post for more recipe tips and tricks!

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 445Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 102mgSodium: 502mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 4g

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

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 8, 2022

Comments & Reviews

  1. I have been DYING to make these and I finally did! Mine tuned out much lighter in color and fluffier than yours. What could I have done? (I did use the butter flavored crisco.) It’s no big deal though because they taste WONDERFUL!!! Just wondering. 🙂 Thanks!!

    1. First, I’m glad you enjoyed them! As for color and texture it could be a couple things…brand of brown sugar and molasses could change the color…some vary in depths! As for texture, it could be how long you beat the batter, and the freshness of baking soda. So glad you love them!

  2. Help! The flavor of these is FABULOUS! But mine are really, really fragile- can’t even spread the filling without tearing them. Any suggestions? I have been looking for a homemade version of these for years! The flavor is so good my fam says they are better than Little Debbies. 🙂 I anxiously await your reply!

    1. Hi Dawn, they might possibly be a tad undercooked? You can do one of two things. Refrigerate them and hope that helps with spreading on the filling. Or, put the filling in a ziploc bag, snip off the end, then pipe it on (so you don’t have to spread it). These are normally moist, but not fragile. I’m glad they taste good though!!!

  3. After I made another delicious recipe of yours, I stumbled across this one. I just finished making it and as soon as they were filled it was like they vanished. My husband was giving them to all of our neighbors. Thanks for making me look like the expert baker. I’m hoping you’ll post this recipe to food gawker, so I can save it into my recipes there 🙂

  4. These really do look good. My kids love most of the little debbie items. I will have to give this recipe a try. Thanks for sharing.

  5. How did u know I love oatmeal cream pies??? please share on my blog http://homeandpantry.blogspot.com/2011/08/salmon-salad-sandwiches.html

  6. made my third batch yesterday, they are sooooooo good, better than store boughten & you know whats in them also, no artifical junk.

  7. Yummy! I have to admit, the oatmeal cream pies from the store are one of my major weaknesses. I have made myself feel sick from eating a few in one sitting..haha 🙁

  8. You are cracking me up with your comments. I think I might be channeling you with my thoughts. I just discovered your blog this evening but will be checking things out and trying new recipes. Thanks!
    Shelley Hoy

  9. These look amazing. I do a new cookie every Monday on my blog and think I am going to feature these today. Excellent post.

  10. I have been wanting to try a homemade version of these forever. Yours look soooo yummy with all that cream filling!

  11. I do love the little debbie version but I’m sure these are a million times better!!!! Can’t wait to try!

  12. Ty- I went to Jungle Jims today and found the elusive wafer sheet (in the Germany section). This is what has been holding me back….Nutty bars tomorrow, I’ll let you know how they turn out.

  13. Recreating the Nutty Bar would make you a god. Are you sure you want to become so powerful–it can be dangerous…

  14. YUM! 🙂

    I am so glad you linked up this week.

    These look just like those Little Debbie snack cakes!

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