Last Updated on September 9, 2026 by Carrie Korem, FNTP
Every once in a while I get nostalgic and like to eat an oatmeal cream pie – you know, the ones that come in the little wrappers? I loved eating the little packaged snack cakes and cookies as a kid and want to find ways to make them at home without all of the extra additives and preservatives.
So I’m today I’m beginning a “Little Debbie Series” where I will re-create these little treats for the home cook. My kids are thrilled with the idea as you can imagine, and I think my neighbors are going to like it too since they are the recipients of the sweets I bake.
These pies are moist, chewy, and filled with a decadent buttercream – sweet, buttery, and melt-in-your-mouth perfect. Put one in a little package, and take it to work or stick it in your child’s lunchbox without an ounce of guilt. Now that’s my idea of a mid-day treat.
[amd-zlrecipe-recipe:317]
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Buttercream Filling
Ingredients
Units
For the Filling:
- 2 eggs
- 1/2 cup organic whole cane sugar or sucanat
- 1 teaspoons vanilla
- pinch of salt
- 2 sticks butter, softened, each stick cut into tablespoons
Instructions
- In the bowl of a standing mixer whisk together, eggs, whole cane sugar, vanilla and pinch of salt. Set bowl over pot of simmering water. Whisk constantly until the mixture reaches 160 degrees, about 5 minutes. Beat egg mixture on medium-high with whisk attachment until light and billowy, about 5 minutes. Reduce the speed to medium and add butter one tablespoon at a time. When all of the butter is added it might look curdled, but keep mixing. Turn mixer on high and beat for 1 minute until light and fluffy.
To assemble cookies:
- Spoon buttercream into a pastry bag with a large tip attached. (If you don’t have a pastry bag, simply spoon the buttercream into a ziploc bag and snip one corner off of the bag.) Pipe about 2 tablespoons buttercream onto half of the cookies. Top the frosted cookies with another cookie to create a sandwich.
Would honey be substitutable? (I have honey in my pantry…)
These look amazing. These would make our household very happy!
Those cream pies look fantastic!! A fabulous treat!
Love it! And love your blog!
im impressed, always good to see all organic recipes! love your blog!
You have outdone yourself with these. They look creamy & crumbly good.
This past weekend I had a fantastic Oatmeal Cream Pie from Whole Foods and I've been thinking about it ever since. The one I had was maple flavored. Could the rapadura in the filling be replaced with maple syrup as the sweetener or would that mess up the texture of the buttercream? Also, could maple syrup work in the cookie recipe instead of vanilla or would you have to adjust the sweetner quantity as well?
Elizabeth, in what state was the Whole Foods located that you got the maple cream pie at? I used to love them as a kid but they stopped making them in Massachusetts stores about 6 years ago. I still crave them to this day.
Did you ever get a reply to this? I too LOVE the ones from whole foods and likewise can’t find them in MA. I came across this as I finally decided to try to hunt down th eir recipe. Eager to give this a try-although curious about the maple.
She didn’t reply. Sorry!
Just found your blog on tastespotting, wonderful post.I'm going to bookmark this recipe!
What beautiful "pies." I know what I'll be doing this weekend…making my family happy!Thanks for the great recipe.jessyburke88@gmail.com
These look fantastic! I'm very excited to try them!
Ann: I haven't tried them with honey, but I don't think it would be a good substitute. If honey was used I'm afraid the cookies would run all over the pan…they'd still taste great though! Elizabeth: You could try substituting 1/2 of the whole cane sugar with maple syrup in the buttercream recipe and see how it does. For the cookie dough, I'd stick with the sugars listed b/c syrup might make the cookies run all over the pan. Please let me know how they turn out if you make them!
goodness gracious.
I LOVED oatmeal cream pies when i was little. Thanks for bringing back great memories! I can't wait to make these.
Wow! I love this-wish I was at your house on this fine day that these were baked. This is truly a great recreation of something so many people crave…
These oatmeal sandwiches look fabulous for a snack. Thank you for a delicious recipe.
There's nothing as tasty as a batch of memories. I'm like that with a lot of foods…and I think they taste so much better than normal food when it conjurs up sweet days of the past.-Gail
This looks yummy. I will due this recipe for sure.Have a great day.
What a great idea! The oatmeal cream pies look delicious, and I can't wait to see how you recreate the other classic Little Debbie snacks!
Why can't I be your neighbor??
Made these last weekend! By far the best oatmeal cookie I've ever had. The filling was a little too buttery for me. I think next time I'll use just a little less butter and a little more sugar and vanilla. Overall, AWESOME.
These look great! Can they be frozen to keep?
The cookies (without the filling) can be frozen in an airtight container for up to 3 months. You could then thaw and put in the filling.
Hi! I am in love with your blog and recipes! I would love to try this one as well but I only see the recipe for the buttercream filling? Is the oatmeal cookie recipe on another page? Thanks in advance….?