Gingerbread Oatmeal Cream Pies
A delicious twist on classic Lil' Debbie cream pies - these gingerbread oatmeal cream pies feature two soft gingerbread oatmeal cookies and tangy cream cheese frosting in the middle.
Servings: 12 sandwich cookies
Equipment
- Cookie Sheets
Ingredients
Gingerbread Oatmeal Cookies
- 1 1/3 cups all-purpose flour (166 grams)
- 1 1/2 teaspoon ginger powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams) softened
- 3/4 cup brown sugar (158 grams) I used dark
- 1/2 cup granulated sugar (100 grams)
- 2½ tablespoons molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 1⅓ cup rolled oats (about 133 grams) I used quick oats, large old-fashioned oats work too
Cream Cheese Frosting
- 1/2 cup unsalted butter (112 grams) softened
- 4 ounces cream cheese (112 grams) brick style, full fat
- 1 1/2 - 2 1/2 cups powdered sugar (165 - 275 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon whipping cream if needed, half and half works too
Instructions
Gingerbread Oatmeal Cookies
- Preheat the oven to 350F (180C) and line cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt. Set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
- Mix the molasses, vanilla, and egg into the butter mixture until combined.
- Add the dry ingredients to the butter mixture. Gradually mix together, starting with the mixer on a low speed.
- Stir in the oats.
- Scoop the dough into balls with about 1 to 1.5 tablespoons of dough each. I use a cookie scoop for this. Place the dough balls about 2 inches (5 cm) apart on the lined cookie sheets. You should get around 24 cookie dough balls.
- Bake 1 sheet at a time in the middle of the preheated oven. The cookies will need to bake for about 8-10 minutes, or until the tops look just set.
- Cool the cookies on the cookie sheets.
Cream Cheese Frosting
- In a large bowl, beat the butter until smooth. Then mix in the cream cheese.
- Add in 1 cup powdered sugar along with the vanilla and salt. Gently mix to combine.
- Beat in the rest of the powdered sugar about 1/2 cup at a time until it reaches the sweetness and thickness you like. If you want your frosting to be a little thinner, then mix in 1 tablespoon of cream.
Assemble
- Frost the bottom of one fully cooled cookie with 1-2 tablespoons of frosting, then place a second cookie on top.
Notes
- Molasses: I prefer to bake with cooking molasses or fancy molasses. Do not use blackstrap molasses as it is too bitter in flavor.
- Storage: Store frosted cookies in an airtight container in the fridge for up to 4 days. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe. Then make the frosting and assemble.
- Nutrition: Details provided are an estimate only and based on 1 sandwich cookie (2 cookies with frosting), assuming all the frosting is used.
Nutrition
Calories: 435kcal | Carbohydrates: 62g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 188mg | Potassium: 161mg | Fiber: 1g | Sugar: 46g | Vitamin A: 641IU | Vitamin C: 0.02mg | Calcium: 47mg | Iron: 1mg