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Gingerbread Oatmeal Cream Pies

Gingerbread oatmeal cream pies sandwich a fluffy marshmallow creme filling between soft, spiced oatmeal cookies. Chilling the dough helps the cookies hold their shape while baking, with centers that stay slightly soft.
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling and setting time 45 minutes
Total Time 1 hour 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup molasses unsulphured, not blackstrap
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp fine salt
  • 2.5 cup old-fashioned rolled oats
For the filling
  • 0.5 cup vegetable shortening
  • 1.5 cup powdered sugar
  • 1 jar (7 oz) marshmallow creme

Equipment

  • 2 rimmed baking sheets
  • 1 electric mixer

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. Beat the softened butter and packed light brown sugar in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes.
  4. Beat in the molasses, egg, and vanilla until combined.
  5. Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl.
  6. Stir the oats into the flour mixture.
  7. Add the dry ingredients to the butter mixture and mix on low just until no dry streaks remain.
  8. Cover and refrigerate the dough for 30 minutes.
  9. Scoop the dough into 24 portions of about 1 1/2 tablespoons each and place 12 on each baking sheet, spaced about 2 inches apart.
  10. Bake both sheets for 10–12 minutes, switching their rack positions and rotating them front to back halfway through, until the edges are set and the centers look slightly soft.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack and cool completely.
Make the filling and assemble
  1. Beat the shortening and powdered sugar in a medium bowl on low speed until combined.
  2. Beat in the marshmallow creme until smooth and fluffy.
  3. Spread about 1 tablespoon of filling on the flat side of 12 cookies.
  4. Top with the remaining cookies, flat sides against the filling.
  5. Let the pies stand for 15 minutes to set.

Notes

For soft centers, take the cookies out when the edges are set and the centers still look slightly soft. Store the assembled pies in an airtight container in the refrigerator for up to 3 days; they freeze well for up to 2 months. For a dairy-free option, use a dairy-free baking stick in place of the butter.