Festive Gingerbread Oatmeal Cream Pies Recipe

These gingerbread cream pies are a delightful twist on traditional oatmeal cookie sandwiches, perfect for holiday baking. With a spiced gingerbread flavor and a luscious vanilla cream filling, they make an excellent Christmas cookie idea that will impress family and friends.

This recipe combines the warmth of gingerbread with the chewy texture of oatmeal cookies, creating a festive treat that is both delicious and visually appealing.

Delicious Gingerbread Oatmeal Cream Pies

Festive gingerbread oatmeal cream pies with vanilla cream filling on a decorative plate, surrounded by holiday decorations.

These festive gingerbread oatmeal cream pies feature soft gingerbread cookies filled with a rich vanilla cream filling. The recipe takes about 1 hour from start to finish and yields approximately 12 sandwich cookies.

Ingredients

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups old-fashioned oats
1 cup powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract (for filling)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until well combined.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the oats.
Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Prepare the Cream Filling: In a medium bowl, beat together the powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
Assemble the Cream Pies: Once the cookies are completely cool, spread a generous amount of the vanilla cream filling on the flat side of one cookie and top with another cookie to create a sandwich.
Serve: Enjoy these festive gingerbread oatmeal cream pies immediately or store them in an airtight container for up to a week.