Oatmeal Cream Pies {Little Debbie Upgrade}

Published March 1, 2013. Updated March 7, 2019

This post may contain affiliate links. Read our disclosure policy.

These Oatmeal Cream Pies are soft, chewy, and spiced molasses oatmeal cookies sandwiched with a fluffy marshmallow cream filling. A nostalgic dessert you’ll want to make again and again. (And way better than the Little Debbie kind!)

Oatmeal Cream Pies stacked on a plate

Copycat Little Debbie Oatmeal Cream Pies

One of my favorite treats growing up were the Little Debbie Oatmeal Cream Pies. My mom rarely made dessert, so my options were to make dessert myself or have store-bought oatmeal cream pies — if I were lucky enough to find some stocked in the cupboard, that is.

Back then, I really didn’t know good dessert. I thought those cookies were completely delicious. In my little mind, I thought they were somewhat of a delicacy really. Yeah, I didn’t get out much…

Well, someone gave me one just a few days ago as a little thank you. I was pretty excited because I hadn’t had one in over 10 years (simply because I try to avoid buying stuff like that).

I didn’t like the flavor of the preservatives, and also the over abundance of shortening they contain. It totally took me back in time though, and it was fun to enjoy one of those tasty little treats again.

Oatmeal Cream Pie Ingredients

As I was eating that soft cookie oatmeal cream-filled cookie sandwich, I was inspired. I thought, of course, I need to make these at home and recreate a childhood favorite! But skip out on the overload of shortening and leave out all the preservatives. I looked up the ingredients list (is there anything Google can’t help you find?) and went to work.

Yes, I skipped out on the ground raisins and concentrated apple puree (I think it was), then I tried to keep all the other flavors in this upgraded copycat. And how is it upgraded you may be asking?

  • They’re homemade. Everything is better homemade.
  • Butter is used in place of much of the shortening/oil. The flavor of butter is far better than shortening, that’s just a fact of life. However. I did still use some shortening for textural purposes. Upgrade
  • Fluffier filling. It basically melts away in your mouth.
  • A little more flavor. I added just a bit more spice then the Little Debbie version has. I also went with a full 1/4 tsp of coconut extract in mine because I love the flavor of coconut.
  • You could make the homemade marshmallow creme I have posted and add 7 oz of that to the filling instead of a store bought (just store the filling in the fridge until ready to serve, then bring to room temp and spread on cookies).

If you are (or have been in the past) a Little Debbie Oatmeal Cream Pie fan, then you will most likely love and appreciate these cookies as much as I do.

Two of these old fashioned, what your great-grandmother made-style, chewy oatmeal cookies are loaded with so many exciting flavors that surprisingly all blend so deliciously well together. They sandwich this dreamy marshmallow buttercream filling that has the softest, creamiest, most luxurious texture.

oatmeal creme pie cookies

How to Make Oatmeal Cream Pie Cookies

  • Preheat oven to 350 degrees F.
  • Whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
  • Whip together butter, shortening, sugar and molasses until pale and fluffy.
  • Stir in eggs, then mix in vanilla and coconut extract.
  • Add in the dry ingredients and mix until well combined.
  • Shape dough into balls, then bake for 10 to 12 minutes.
  • Completely cool before spreading with buttercream filling.

Can I use Wheat Flour Instead of All-Purpose?

No, I think wheat flour would make these cookies too chewy and tough. All-purpose flour is a must for these homemade oatmeal cream pies.

Do I Have to Use Shortening?

To achieve the right texture in both the cookie and the marshmallow buttercream, you really should use unflavored shortening.

How to Store Oatmeal Cream Pie Cookies

Store these homemade oatmeal cream pies in an airtight container on your counter.

Tips for the Best Oatmeal Cream Pies

  • For a stronger coconut flavor, use 1/4 teaspoon coconut extract.
  • Use only a little bit of food coloring to achieve the right color. A little goes a long way!
  • Let the oatmeal cookies cool completely before filling them, otherwise the buttercream will melt.

More Classic Cookie Recipes You’ll Love:

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.71 from 17 votes

Oatmeal Cream Pies {Little Debbie Upgrade}

Soft, chewy, perfectly flavorful and spiced, molasses oatmeal cookies sandwiched with a fluffy marshmallow cream filling. A nostalgic dessert you'll want to make again and again!
Servings: 15
Prep25 minutes
Cook20 minutes
Ready in: 45 minutes


Marshmallow Buttercream Filling

  • 1/2 cup butter , nearly at room temperature
  • 1/4 cup shortening (unflavored)
  • 1 1/2 cups powdered sugar
  • 7 oz. marshmallow fluff


  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, mixing until combine after each addition. Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combine. Stir in a bit of food coloring if desired (more yellow than red if using. You won't need much at all - a little goes a long way). Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on cookie sheet without shaping), transfer to a Silpat lined baking sheet, fitting 9 per sheet. Bake in preheated oven 10 - 12 minutes (cookies should still be soft, not fully set - don't over bake). Allow to cool several minutes on baking sheet before transferring to wire rack to cool. Cool completely then spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
  • For the marshmallow buttercream filling: In the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minutes. Mix in marshmallow creme.


  • Pulse the oats until ground to about half their original size. I just used my mini food processor for this and pulsed about 15 times.
  • Recipe Source: Cooking Classy
Nutrition Facts
Oatmeal Cream Pies {Little Debbie Upgrade}
Amount Per Serving
Calories 449 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Cholesterol 54mg18%
Sodium 278mg12%
Potassium 127mg4%
Carbohydrates 59g20%
Fiber 1g4%
Sugar 39g43%
Protein 3g6%
Vitamin A 410IU8%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

Leave a Comment

Rate this recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Dawn Gordon

    Amazing these are so delicious and worth all the fuss! My husband says they are his new favorite 💚

  • Lisa Evans

    I followed the recipe as written without the coconut extract and it was so good! The spices in the cookie were absolutely the highlight of them for me personally. I have made many oatmeal cookies and this is a recipe that I will be using again and again, even if it’s just the cookie. As for the total oatmeal cream pie, Little Debbie has nothing on these. I bet that this recipe is what they originally tasted like before corporate greed took over. They turned out amazing and I will never buy another box of Little Debbie oatmeal cream pies!

  • Michelle

    The only changes I made were omitting the cinnamon and coconut extract and instead using ground cloves because of allergies but otherwise they came out perfect! I used my stand mixer to combine the ingredients. The cookies were chewy and flavorful. The cream/frosting was light as air and delicious, it could be used to frost anything. I was worried it would be too sweet with the powder sugar AND fluff but it wasn’t. Due to the amount of butter and shortening in both the cookie and frosting these will be a special treat and not all the time treat. I did have to bake them for about 15 minutes but my oven is electric and old. Great recipe!

  • Denise E. HIggins

    This recipe was my second attempt at making oatmeal pies and it is SPOT ON! Thank you!

      • Nancy Moss

        The notes should include letting the cookies rest for a few hours so that the flavors permeate. This was my second attempt at making this type of cookie. I’ve made the recipe three times now and shared on Facebook.