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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.
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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.