Description
These Gingerbread Oatmeal Cream Pies combine soft, spiced gingerbread cookies with a creamy, luscious cream cheese frosting sandwiched in between. Perfectly balanced with warm spices like ginger, cinnamon, and cloves, these holiday-inspired treats offer chewy oats and a rich filling that is both sweet and tangy. Ideal for festive gatherings or cozy afternoons, they are easy to make and delightfully indulgent.
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), dark preferred
- 1/2 cup granulated sugar (100 grams)
- 2 1/2 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/3 cup rolled oats (about 133 grams), quick or old-fashioned oats
Cream Cheese Frosting
- 1/2 cup unsalted butter (112 grams), softened
- 4 ounces cream cheese (112 grams), full fat brick style
- 1 1/2 - 2 1/2 cups powdered sugar (165 - 275 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon whipping cream or half and half (optional, for thinning)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger powder, cinnamon, nutmeg, ground cloves, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a separate large bowl, use a mixer to beat the softened butter with brown sugar and granulated sugar until the mixture is smooth and fluffy.
- Add Wet Ingredients: Incorporate molasses, vanilla extract, and the egg into the butter and sugar mixture. Mix thoroughly until combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, starting the mixer on low speed to prevent flour from flying everywhere. Mix until just combined.
- Stir in Oats: Add the rolled oats by hand, stirring gently to incorporate evenly into the dough.
- Portion Dough: Using a cookie scoop or spoon, scoop dough balls approximately 1 to 1.5 tablespoons each. Place them about 2 inches apart on parchment-lined cookie sheets, yielding roughly 24 cookies.
- Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 8 to 10 minutes, or until the tops appear just set but not browned.
- Cool Cookies: Remove from the oven and let cookies cool on the cookie sheets completely before assembling.
- Make Frosting: Beat softened butter in a large bowl until smooth, then add cream cheese and blend until creamy. Add 1 cup powdered sugar with vanilla extract and salt, mixing gently to combine.
- Add Remaining Sugar: Gradually beat in the remaining powdered sugar in 1/2 cup increments until the frosting reaches your desired thickness and sweetness. Optionally, add 1 tablespoon of whipping cream or half and half to thin the frosting if needed.
- Assemble Cream Pies: Spread 1-2 tablespoons of frosting on the bottom side of a completely cooled cookie, then sandwich with a second cookie on top to create a sandwich.
Notes
- For the best texture, use full-fat cream cheese at room temperature for the frosting.
- Old-fashioned rolled oats can be used instead of quick oats for a chewier texture.
- Store assembled cream pies in an airtight container in the refrigerator for up to 5 days.
- Allow cookies to cool fully before frosting to prevent melting or sliding.
- The frosting sweetness can be adjusted to taste by varying the amount of powdered sugar.
