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Gingerbread Oatmeal Cream Pies

Delicious spiced gingerbread cookies filled with creamy frosting, perfect for holidays or cozy evenings.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1/2 cup butter, at room temperature
  • 1 cup packed brown sugar
  • 1/4 cup blackstrap molasses
  • 1 none egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon salt
For the cream pie middle
  • 3/4 cup butter, at room temperature
  • 1 1/2 cups powdered sugar
  • 3/4 teaspoon vanilla extract
  • 1-2 teaspoons milk Add more milk for desired consistency

Method
 

Preparation
  1. Cream the butter and brown sugar using an electric mixer for 1 minute.
  2. Mix in the molasses, egg, and vanilla extract until well combined and creamy, about 1 more minute.
  3. In a separate bowl, whisk together the dry ingredients: flour, oats, baking soda, ginger, cinnamon, allspice, and salt.
  4. Combine wet and dry ingredients, mixing on low speed just until combined. Chill the dough in the fridge for 1 hour.
  5. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  6. After chilling, roll tablespoonfuls of dough into balls and place 2 inches apart on the cookie sheet.
Baking
  1. Bake the cookies for 9-12 minutes depending on desired texture - soft or crisp.
  2. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Filling Preparation
  1. Beat the butter, powdered sugar, vanilla extract, and milk until smooth and creamy for the filling.
Assembly
  1. Fill one cookie with a spoonful of filling, top with another cookie and gently press down. Repeat until all cookies are filled.
  2. Let the assembled cream pies sit at room temperature for 1 hour before serving.

Notes

Store assembled cream pies in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to a week or frozen for 1-2 months.