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5 from 1 vote

Oatmeal Pies with Marshmallow Cream Cheese Filling

Soft chewy perfectly spiced oatmeal pies with marshmallow cream cheese frosting. All made with real butter. Little Debbie ain’t got nothing on these!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: marshmallow cream cheese buttercream, oatmeal cookies, oatmeal cream pies
Servings: 24 pies
Calories: 347kcal
Author: Ty


Oatmeal Cookies

  • 1 1/2 c all-purpose flour
  • 1/4 c bread flour*
  • 1 c quick oats
  • 2 tsp dark cocoa powder**
  • 2 tsp cornstarch
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 c butter
  • 1 1/4 c granulated sugar
  • 3/4 c dark brown sugar***
  • 3 tbsp molasses
  • 2 eggs
  • 2 tsp vanilla extract

Marshmallow Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/2 c butter softened
  • 7 1/2 oz marshmallow fluff
  • 3 c powdered sugar*
  • 1 tsp vanilla
  • Pinch kosher salt


Cream softened butter, molasses, and vanilla.

  • Follow with both sugars and mix. Blend eggs until smooth and set aside.
  • To a separate bowl add oats then sift flour, cocoa, cornstarch, baking powder and soda, salt, and spice.
  • Mix in the wet into the dry until smooth with a hand mixer.
  • ****Drop cookie dough onto ungreased baking sheets. Bake at 350 for 8-9 min; 10 min if making jumbo cookies. Don't over bake! Allow to cool before moving to a wire rack.

Soften the cream cheese and butter to room temp (let it sit out for an hour) and cream.

  • Add a pinch of salt (1/8 tsp), vanilla, and marshmallow fluff and mix until creamy.
  • Incorporate 1 cup of powdered sugar at a time, fully incorporating before adding the next.
  • Sandwich a generous amount of filling between 2 cookies. Pies can be stored in the fridge or freezer for a few days.


*Bread flour can be substituted for all-purpose flour. The bread flour adds more gluten that gives the cookies a little more structure. Without it, the cookies are a bit thinner but still structurally sound.
**Regular cocoa may be substituted.
***Light brown sugar can be used instead but the dark, I found gave a richer color and taste.
****This recipe will make at least 4 dozen cookies using a 1 1/2 tablespoon cookie scoop if evenly measured.
*Add 1-2 additional cups of powdered sugar for a firmer filling. 4 1/2 cups is perfect for piping onto cupcakes.
Recipe adapted from Cooking Classy 


Serving: 0g | Calories: 347kcal | Carbohydrates: 51g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 263mg | Potassium: 107mg | Fiber: 0g | Sugar: 39g | Vitamin A: 500IU | Calcium: 38mg | Iron: 0.8mg