These Oatmeal Cream Pies have two thick, chewy oatmeal cookies sandwiched together with a delicious maple cream frosting. They're not the classic Little Debbie Cream Pie, but they are delicious! Take a look at the rest of my cookie recipes too.
These oatmeal cream pies are an amped-up maple version of those Little Debbies oatmeal cream pies. I loved those Little Debbie pies when I was a kid and college student. I would hit the box hard if I had a sugar craving.
Anyway, back to these oatmeal maple cream pies. They are thicker which makes for a more sturdy pie. The frosting in the center has a huge punch of maple flavor. Wesley took a couple to work to share. I can always tell if he just loves a recipe by how anxious he is to take it to work. He likes to share the extra tasty recipes that I come up with.
How to make Homemade Oatmeal Cream Pies
I love making cookies because they're always so easy to throw together. This oatmeal cream pie recipe is no different.
For the maple oatmeal cookies:
- Beat the butter, sugar, and brown sugar until creamed.
- Mix in the egg and maple extract. You can also add 1 teaspoon of vanilla extract for a hint of vanilla in your cookies.
- Add in the old fashioned oats and beat until incorporated.
- Lastly, beat in the flour, baking powder, and salt until combined.
- Using a large cookie scoop, scoop the cookie dough onto a parchment paper-lined baking sheet and bake until the edges are golden brown.
- Let cool and then add frosting to the center of the oatmeal cream pies.
How to make the maple cream frosting
- Add the butter, maple extract, and creamer/milk to a bowl and beat until combined.
- Add in the powdered sugar and beat until the frosting becomes light and fluffy.
- Either add the frosting to a storage bag, cut a small hole in the corner of the bag, and pipe the frosting on the cookie or spoon it onto the cookie and spread it out with a knife. You could also use a cookie scoop, scoop a dollop of frosting in the center of the cookie and squish it down with the top cookie. That would make clean sides for the frosting.
How to store Oatmeal Cream Pies
You can store these cream pie cookies at room temperature for up to 2 to 3 days in an airtight container or 3 to 5 days in the fridge.
The frosting does have a small amount of dairy in it, but it will be stabilized by a large amount of powdered sugar that's also in it.
Can you freeze Oatmeal Cream Pies
Yes! Surprisingly you can freeze most baked goods.
To freeze the baked sandwich cookies:
First place them on a baking sheet in the freezer until firm. This will prevent the frosting from squeezing out when wrapping them tightly in plastic wrap. Place the wrapped cookies in a freezer bag or in a freezer container and freeze for up to 3 months.
If you don't mind the frosting squeezing out, skip freezing the cookies first and just wrap them tightly in the plastic wrap and place in a freezer bag or in a freezer container for up to 3 months.
To thaw, place in the fridge overnight or at room temperature for 1 to 2 hours.
To freeze the oatmeal cookie dough:
Make the dough and scoop it onto a parchment paper lined baking sheet. Place in the freezer until frozen and toss in the freezer bag for up to 3 months.
To bake the frozen cookie dough, place on a parchment paper lined baking sheet and place in the oven frozen. It may take a few minutes longer than the time below so keep an eye on it and watch for the golden brown edges.
More cookies with frosting included
- Peppermint Sugar Cookie Sandwiches
- Chocolate Chip Sandwich Cookies from That Skinny Chick Can Bake
- Oreo Whoopie Pies from Tastes of Lizzy T
- Strawberry Buttercream Sugar Cookies from 365 Days of Baking and More
- Frosting Stuffed Cookies from Jen's Favorite Cookies
- Red Velvet Sandwich Cookies
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This post was updated November 25th 2020.
Maple Oatmeal Cream Pies
- ½ cup butter room temperature
- 1 teaspoon maple extract
- 2 tablespoons liquid coffee creamer milk will work
- 1 ¾ cups powdered sugar
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a mixing bowl, add in the butter, brown sugar and granulated sugar. Beat until light and fluffy (about 2 minutes). Scrape down the sides.
- Add in the egg and maple extract. Beat on medium until incorporated. Scrape down the sides of the bowl.
- Add in the old fashioned oats and beat until combined.
- Add in the flour, baking powder and salt. Mix until combined.
- Scoop out cookies using a large 2 tablespoon cookie scoop and place on prepared pan. Press the cookies down so they're no longer domed.
- Place in the preheated oven and let them bake for 10 to 11 minutes until the edges are golden brown.
- Let the cookies cool for 10 minutes before moving them to the cooling rack.
- Once the cookies are completely cooled, add the frosting to a piping back and cut off a corner. Pipe a nice large mound and add the top cookie to the oatmeal maple cream pie.
- Add the butter, maple extract and creamer to a large mixing bowl. Mix with a hand mixer until incorporated.
- Add the powdered sugar and mix on low until almost completely incorporated. Turn the mixer on high and beat for another 2 - 3 minutes until the frosting becomes light in color and texture.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)