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Gingerbread Oatmeal Cream Pies

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Gingerbread Oatmeal Cream Pies

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Celebrate the flavors of the season with these Gingerbread Oatmeal Cream Pies. Combining soft, spiced oatmeal cookies with a rich, creamy frosting, this dessert delivers both nostalgia and indulgence in every bite. Perfect for holiday gatherings, gift-giving, or simply enjoying with a warm cup of tea, these cream pies are easy to assemble and appeal to both kids and adults alike. They also rank high in searches for festive treats, holiday cookies, and easy dessert recipes, making them perfect for SEO optimization.

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This recipe blends the warm spices of gingerbread with hearty oats, creating a chewy cookie that pairs beautifully with smooth, sweet cream cheese frosting.

Why You’ll Love This Recipe

  • Soft, chewy oatmeal cookies packed with festive gingerbread spices
  • Creamy, rich frosting that complements the spiced cookies perfectly
  • Easy to assemble with minimal fuss
  • Ideal for holiday baking or year-round dessert
  • Freezable cookie dough for quick baking later
  • Perfect balance of sweetness and spice
  • Great for gifting or serving at parties

Ingredients Breakdown

Gingerbread Oatmeal Cookies

  • All-Purpose Flour: Forms the base of the cookies and supports the structure.
  • Spices (Ginger, Cinnamon, Nutmeg, Cloves): Give the cookies that classic holiday flavor.
  • Baking Soda and Salt: Ensure proper rise and enhance flavor.
  • Butter and Sugars (Brown & Granulated): Provide sweetness, moisture, and a tender texture.
  • Molasses: Adds deep, rich flavor characteristic of traditional gingerbread.
  • Egg and Vanilla Extract: Bind ingredients together and enhance flavor.
  • Rolled Oats: Add chewiness and texture; quick or old-fashioned oats both work.

Cream Cheese Frosting

  • Butter & Cream Cheese: Creamy base for smooth, rich frosting.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Vanilla Extract & Salt: Balance flavors and enhance sweetness.
  • Whipping Cream (Optional): Adjust consistency for easy spreading.

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Tips and Tricks

  • Use dark or cooking molasses for authentic flavor; avoid blackstrap molasses which is too bitter.
  • Chill cookie dough if it becomes too soft to scoop.
  • Use a cookie scoop to ensure even-sized cookies for uniform cream pies.
  • Bake one sheet at a time in the oven center to ensure even cooking.
  • Allow cookies to fully cool before frosting to prevent melting.
  • Adjust frosting sweetness by adding powdered sugar gradually.

Variations and Customizations

  • Flavor Boosts: Add a pinch of cardamom or allspice to enhance spices.
  • Cookie Options: Substitute rolled oats with gluten-free oats if needed.
  • Frosting Tweaks: Fold in a teaspoon of cinnamon or nutmeg for spiced frosting.
  • Chocolate Lovers: Add mini chocolate chips to the cookie dough for a twist.
  • Vegan Version: Use plant-based butter and cream cheese alternatives.

Pairing Suggestions

These cream pies pair well with beverages and other desserts for a festive spread.

Beverage Pairings

  • Hot cocoa with marshmallows
  • Spiced chai tea or cinnamon latte
  • Warm apple cider
  • Milk (dairy or plant-based)

Dessert Combos

  • Gingerbread loaf or mini bundt cakes
  • Chocolate truffles or peppermint bark
  • Fresh fruit such as oranges or cranberries

Storage Instructions

  • Refrigeration: Store assembled cream pies in an airtight container for up to 4 days.
  • Freezing Cookie Dough: Scoop into balls and freeze for up to 2 months; bake directly from frozen.
  • Frosting Tips: Make frosting fresh when ready to assemble for best texture.

Popular Questions

Can I use blackstrap molasses?

No. Blackstrap molasses is too bitter and can overpower the spices. Stick with cooking or fancy molasses.

Can I make the cookies ahead of time?

Yes. Freeze the cookie dough balls for up to 2 months. Bake directly from frozen and assemble after cooling.

Can I use quick oats or old-fashioned oats?

Both work; old-fashioned oats give a chewier texture, while quick oats create slightly softer cookies.

How do I get the frosting just right?

Add powdered sugar gradually until the desired sweetness and thickness is reached. Mix in a small amount of cream for easier spreading.

Gingerbread Oatmeal Cream Pies
Caroline

Gingerbread Oatmeal Cream Pies

These Gingerbread Oatmeal Cream Pies combine warm holiday spices, chewy oat cookies, and rich cream cheese frosting for a festive treat. Soft, spiced, and perfectly nostalgic—ideal for Christmas baking or anytime indulgence.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 12 cream pies
Course: Cookies, Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/3 cups all-purpose flour (166 g)
  • 1 1/2 tsp ginger powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter (112 g), softened
  • 3/4 cup brown sugar (158 g), preferably dark
  • 1/2 cup granulated sugar (100 g)
  • 3 tbsp molasses
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup rolled oats (100 g)
  • 1/2 cup unsalted butter (112 g), softened (for frosting)
  • 4 oz cream cheese (112 g), full-fat
  • 1 1/2–2 1/2 cups powdered sugar (165–275 g)
  • 1 tsp vanilla extract (for frosting)
  • 1/4 tsp salt (for frosting)
  • 1 tbsp whipping cream (optional)

Equipment

  • mixing bowls
  • Whisk and hand mixer
  • Cookie sheets with parchment
  • Cookie scoop or tablespoon
  • spatula

Method
 

  1. Preheat oven to 350°F (180°C) and line cookie sheets with parchment.
  2. Whisk flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a medium bowl.
  3. Cream butter, brown sugar, and granulated sugar in a large bowl until smooth.
  4. Add molasses, vanilla, and egg, mixing until combined.
  5. Gradually add dry mixture to wet ingredients on low speed.
  6. Stir in oats until evenly incorporated.
  7. Scoop 1–1.5 tbsp dough onto sheets, spacing 2 inches apart.
  8. Bake for 8–10 minutes until tops are set. Cool completely.
  9. Beat butter until smooth, then mix in cream cheese for frosting.
  10. Add 1 cup powdered sugar, vanilla, and salt. Mix gently.
  11. Gradually add remaining powdered sugar until desired thickness. Add cream if needed.
  12. Spread 1–2 tbsp frosting on the bottom of one cooled cookie and top with a second cookie.

Notes

Use cooking or fancy molasses for the best flavor, avoiding blackstrap. Store assembled cream pies in the refrigerator for up to 4 days. Cookie dough freezes well for up to 2 months.

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