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Published: August 21, 2013 • Modified: October 1, 2026 by Cathy Trochelman • 31 Comments

Apple Cinnamon Oatmeal Cream Pies

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Homemade Oatmeal Cream Pies with a delicious apple cinnamon twist! These nostalgic oatmeal treats are made with freshly grated apple, warm fall spices, and a fluffy cream filling. Sure to bring back the best childhood memories!

Growing up, my siblings and I got used to being told no. There were four of us, and money was tight, and the last thing my parents wanted to spend money on was anything frivolous – including candy in the checkout lane, sodas at the stadium, or… individually packaged treats!

Of course, every now and then my mom would cave… and give in to our begging and pleading. So every now and then… we’d come home from the grocery store with a package of Little Debbie snacks.

I loved ALL Little Debbie snacks – Nutty Bars, Swiss Rolls, Star Crunch, Honey Buns – are you kidding me!? But my favorite of all were Oatmeal Cream Pies.

There’s just something about the chewy oatmeal cookies and the fluffy cream filling and the way they pair together that just does it for me. So when I passed them in the grocery store recently, I knew I needed to remake them.

And not just as is… but with a delicious fall twist! I added freshly grated apples and apple pie spice and kept everything else as true to the original as I could. And let me just tell you the end result is nothing short of amazing. As in your kids will DEFINITELY be begging and pleading for you to make them.

What You’ll Need For This Recipe

For the cookies:

For the chewy oatmeal cookies, you’ll use a combination of flour, oats, baking soda, apple pie spice, brown sugar, granulated sugar, melted butter, molasses, 1 egg, and freshly grated apples.

For the cream filling:

The cream filling calls for cream cheese, butter, powdered sugar, marshmallow creme, apple pie spice, and vanilla extract.

How To Make Apple Cinnamon Oatmeal Cream Pies

Make & chill the dough. In a large mixing bowl, combine the brown sugar, granulated sugar, melted butter, molasses, egg, and apple pie spice. Mix well, then stir in the grated apple. In a separate bowl, combine the flour, oats, and baking powder. Add to the other ingredients and mix until thoroughly combined. Chill for 30 minutes – 1 hour.

Make & chill the cream filling. In a medium mixing bowl, combine the butter, cream cheese, and vanilla extract. Add the powdered sugar and apple pie spice and whip until lightened. Add the marshmallow creme and mix well. Refrigerate 30 minutes – 1 hour.

Bake & cool the cookies. Using a 2 Tablespoon cookie scoop, drop 2 inches apart on parchment paper lined baking sheets. Bake at 350°F for 12-14 minutes or until set. Transfer to a wire rack to cool completely.

Assemble the cream pies. Assemble the cream pies by adding 2-3 Tablespoons filling between two cookies and pressing together. Enjoy immediately or store in a sealed container in the refrigerator.

Recipe Variations

  • Add additional spices, such as cardamom, ginger or cloves
  • Add finely chopped walnuts or pecans
  • Use gluten free 1:1 flour in place of all purpose flour
  • Reduce the size to make them mini
  • Omit the grated apple and apple pie spice (substitute cinnamon in the cookies) to make regular oatmeal cream pies

Tips & Tricks

Press the grated apples. Be sure to press the apples using cheesecloth or paper towels to remove excess liquid. This helps ensure that the dough doesn’t become too sticky.

Chill the dough. Chilling the dough for at least 30 minutes greatly reduces the spread of these cookies as they bake. If you don’t chill the dough, the cookies will still taste delicious but may spread into each other on the baking sheet.

Chill the filling. Chilling the filling helps it thicken and set to the proper consistency.

More Apple Recipes

Apple Cinnamon Oatmeal Cream Pies

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 14 minutes
Chilling Time: 1 hour
Servings: 36
Calories: 202kcal
Author: Cathy Trochelman

Equipment

Ingredients

  • 1 cup light brown sugar firmly packed
  • 3/4 cup salted butter melted
  • 1/2 cup granulated sugar
  • 1/3 cup molasses
  • 1 large egg
  • 1 teaspoon apple pie spice
  • 1 cup grated apple skin on, patted dry
  • 2 cups all purpose flour
  • 2 cups oats quick or old-fashioned, uncooked
  • 1 teaspoon baking soda

Cream Filling

  • 1/2 cup unsalted butter at room temperature
  • 6 ounces cream cheese at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1 1/2 teaspoons apple pie spice
  • 2 jars marshmallow creme 7 ounce each

Instructions

  1. In a large mixing bowl, combine brown sugar, granulated sugar, melted butter, molasses, egg and apple pie spice. Beat at medium speed until well-blended. Stir in grated pressed apple.
  2. In a separate bowl, combine flour, oats and baking soda. Add gradually to creamed mixture and beat until well-blended.
  3. Transfer to the refrigerator and chill 30 minutes – 1 hour.
  4. For the cream filling, in a medium bowl combine butter, cream cheese, and vanilla. Beat on low speed until smooth and thoroughly blended, about 1 minute.
  5. Add powdered sugar and apple pie spice, mixing until smooth, about 1 minute, then beat on medium speed 1 minute to lighten the frosting.
  6. Add 2 jars Marshmallow Creme to frosting and mix until smooth.
  7. Transfer to the refrigerator and chill 30 minutes – hour.
  8. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  9. Remove dough from refrigerator and drop by 2 inches apart onto prepared baking sheets. (I used a 2 Tablespoon cookie scoop.)
  10. Bake for 12-14 minutes or until center is just set. Transfer to wire racks to cool completely.
  11. Assemble the cream pies by spooning 2-3 Tablespoons cream filling between 2 cookies and pressing together.
  12. Refrigerate, covered, until ready to eat.

Notes

Tips & Tricks

Press the grated apples. Be sure to press the apples using cheesecloth or paper towels to remove excess liquid. This helps ensure that the dough doesn’t become too sticky.
Chill the dough. Chilling the dough for at least 30 minutes greatly reduces the spread of these cookies as they bake. If you don’t chill the dough, the cookies will still taste delicious but may spread into each other on the baking sheet.
Chill the filling. Chilling the filling helps it thicken and set to the proper consistency.

Nutrition

Calories: 202kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 82mg | Potassium: 93mg | Fiber: 1g | Sugar: 21g | Vitamin A: 270IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg

 

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31 Comments

  13. These look awesome! As a kid I loved those Little Debbie Oatmeal Cream Pies, too! I’m drooling just looking at your pictures.
    I’m stopping by from Overflowing With Creativity (#40 Bowl Licking Good Guacamole and #43 7 Easy Crock Pot Recipes) Have a great weekend!

    Reply

    1. Hi Stephanie! Glad to hear you’re going to make these….they will be a huge hit! Yes, you can store them in an airtight container in the fridge. They taste good cold or at room temperature. I’d love to hear how yours turn out – hope you enjoy them!

      Reply

    3. Thank you for your quick response, Cathy! You were right; they were a huge hit! Everyone had an absolute fit over the cream pies! I brought them to the tailgate in a small cooler with ice, because I live in Texas (and it is pretty hot right now), and I didn’t want them to melt. They were absolutely delicious, and I will be definitely making them for Thanksgiving as well! Thank you for sharing such a delightful recipe! 🙂

      Reply