Homemade oatmeal creme pies are a spot on copycat of the popular Little Debbie treat. Featuring soft oatmeal cookies around a creamy vanilla filling, these handheld treats will be a favorite for fans of the classic Little Debbie version.
While I don’t bake from scratch often, I do love it when I can create a better version of a favorite.
My boys and I absolutely adore Little Debbie oatmeal creme pies.
And the homemade version tastes like the best possible version of the store bought treats.
What’s the flavor of oatmeal cream pie?
Oatmeal creme pies have cinnamony, chewy, soft oatmeal molasses cookies around a creamy filling.
The filling is like a rich, buttery marshmallow, whipped until fluffy.
And the resulting combo is just nostalgic perfection.
Ingredients
Let’s break this down into a set of ingredients for the cookies and one for the filling.
For the cookies you’ll need:
- Flour– All purpose
- Oats– Quick oats that you’ve ground slightly in a food processor
- Cocoa powder– Just a little bit to give the cookies a background richness
- Cornstarch– To create a crumbly, tender texture
- Baking powder and baking soda– For leavening
- Salt– To balance the sweetness
- Cinnamon
- Butter– Softened
- Shortening– Like Crisco, etc.
- Sugar– Granulated
- Molasses– Don’t skip this. It gives the cookies the classic chewiness and flavor.
- Eggs
- Vanilla extract– Real not imitation.
- Food coloring– This is optional but red and yellow gel food coloring to give the cookies that signature Little Debbie color.
For the filling you need:
- Butter– Softened
- Shortening
- Sugar– Powdered
- Marshmallow fluff
How to Make
Preheat oven to 350 degrees.
While the oven preheats, whisk together the flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
Set the dry ingredients aside.
Then in a second large mixing bowl, beat together the butter, shortening, sugar and molasses with a hand mixer on medium to high until fluffy and pale.
Once the mixture is fluffy and pale, beat in the eggs.
Then beat in the vanilla.
At this point, slowly add the dry ingredients a little bit at a time and mix again with the hand mixer until everything is well mixed.
If you are using the food coloring, add it in now, using more yellow then red, but only a few drops total.
Using an ice cream scooper and a spoon to slide the dough off the scooper, scoop about 2 tablespoons worth of the mixture and place on a tray lined with parchment paper.
Bake at 350° for 10-12 minutes.
After the cookies are done, let them cool.
While the cookies are cookies cool, make the cream filling.
To make the filling, beat the butter, shortening, powdered sugar and marshmallow fluff with a hand mixer using medium to low speed until it’s fluffy and pale.
Scoop the cream into a ziplocking bag and seal the bag.
Cut the tip of the bottom corner of the bag.
Turn a cookie upside down, begin piping the cream, making a circle and filling in the middle, topping with another cookie making a sandwich.
Serve and enjoy!
Storing
Store oatmeal creme pies in an airtight container on the counter for up to 4 days.
Tips and Tricks
- Don’t have bags? You can spoon the filling between the cookies.
- Make sure you let the butter for the cookies and the filling come to room temperature so it mixes easily.
- Let the cookies cool before you add the filling so the filling doesn’t melt all over the place.
Other Copycat Little Debbie Recipes
Homemade oatmeal creme pies are a tastier treat than the store bought classic.
Make them and enjoy!
Looking for other copycat Little Debbie recipes?
Try these:
- Copycat Christmas Tree Cake Ice Cream
- Homemade Star Crunch Recipe
- Copycat Strawberry Shortcake Rolls Ice Cream
If you’ve tried these HOMEMADE OATMEAL CREME PIES or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Homemade Oatmeal Creme Pies (Little Debbie Copycat)
Ingredients
For The Cookies
- 1 3/4 cups all purpose flour + 2 tbsp
- 1 cup quick oats slightly ground in a food processor
- 2 tsp cocoa powder
- 1 1/2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 cup butter softenend
- 1/2 cup shortening
- 1 1/4 cups granulated sugar
- 2 1/2 tbsp molasses
- 2 large eggs
- 1 tsp vanilla extract
- Red and yellow gel food coloring optional
For The Filling
- 1/2 cup butter softened
- 1/4 cup shortening
- 1 1/2 cups powdered sugar
- 7 oz marshmallow fluff
Instructions
- Preheat oven to 350 degrees.
- In a medium/ large mixing bowl mix together, flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt and cinnamon and whisk together and set aside.
- In a large bowl mix, butter, shortening, sugar and molasses with a hand mixer on medium to high, until fluffy and pale.
- Drop in your eggs and mix again until well mixed. Then pour in vanilla and mix.
- Slowly add the dry ingredients a little bit at a time and mix again with the hand mixer until everything is well mixed. Now is when you can add the food coloring, add more yellow then red and only a few drops if so.
- Using an ice cream scooper and a spoon, scoop about 2 tablespoons worth of the mixture and place on a tray lined with parchment paper. (Use the spoon to help slide the mixture off the scooper)
- Bake at 350° for 10-12 minutes. Allow a couple minutes to cool down.
- While waiting began making the cream.
- In a large bowl mix butter, shortening, powdered sugar and marshmallow fluff with a hand mixer using medium to low speed. Until fluffy and pale.
- Grab a snack size zip lock bag, stuff with cream and zip up, cut the tip of the bottom corner of the bag and grab a cookie and turn it upside down, begin piping the cream, making a circle and filling in the middle, topping with another cookie making a sandwich.
- Serve and enjoy!!
Notes
- Don't have bags? You can spoon the filling between the cookies.
- Make sure you let the butter for the cookies and the filling come to room temperature so it mixes easily.
- Let the cookies cool before you add the filling so the filling doesn't melt all over the place.
Nutrition
These pies are so cute and looks delicous! Thanks so much for sharing and for posting on Fiesta Friday. Hope to see you again at the party.