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Apple & Spice Oatmeal Cream Pies

Author Cathy Trochelman


  • 1 c. firmly packed light brown sugar
  • 3/4 c. butter melted
  • 1/2 c. granulated sugar
  • 1/3 c. molasses
  • 1 egg
  • 1 tsp. apple pie spice
  • 1 c. grated apple with skin
  • 2 c. all-purpose flour
  • 2 c. oats quick or old-fashioned, uncooked
  • 1 tsp. baking soda

Cream Filling

  • 1 stick unsalted butter at room temperature
  • 6 oz. cream cheese at room temperature
  • 1 tsp. vanilla extract
  • 3 c. powdered sugar
  • 1 1/2 tsp. apple pie spice
  • 2 jars 7 oz. each Marshmallow Creme


  1. Heat oven to 350 degrees. Grease baking sheets with butter and set aside.
  2. Combine brown sugar, butter, sugar, molasses, egg and apple pie spice in a large bowl. Beat at medium speed until well-blended. Stir in grated apple.
  3. Combine flour, oats and baking soda in a separate bowl; add gradually to creamed mixture and beat until well-blended.
  4. Drop by rounded tablespoons 2 inches apart onto prepared baking sheets.
  5. Bake at 350 degrees for 12-14 minutes or until center is just set. Cool slightly on baking sheet, then remove cookies to foil-lined baking sheets to cool completely.
  6. (*Cookie recipe adapted from The Great American Cookie Cookbook's Carrot Oatmeal Cookie recipe)

Cream Filling

  1. Beat butter, cream cheese, and vanilla on low speed until smooth and thoroughly blended, about 1 minute.
  2. Add powdered sugar and apple pie spice, mixing until smooth, about 1 minute, then beat on medium speed 1 minute to lighten the frosting.
  3. Add 2 jars Marshmallow Creme to frosting and mix until smooth.
  4. Refrigerate until mixture has set slightly, about 30 minutes.
  5. Spoon mixture between cookies, approx. 1/4 cup per sandwich.
  6. Refrigerate, covered, until ready to eat.