Kick Off Your Holiday Baking with Gingerbread Oatmeal Cream Pies

a stack of oatmeal cookies filled with cream on a white plate accompanied by a cup and a red checkered cloth
Gingerbread Oatmeal Cream Pies Becky Luigart-Stayner

Yields: 24 servings

Prep Time: 30 mins

Total Time: 50 mins

Ingredients

For the Gingerbread Cookies:

  • 2 c.

    all-purpose flour, spooned and leveled

  • 1 tsp.

    baking soda

  • 2 1/2 tsp.

    ground ginger

  • 2 tsp.

    ground cinnamon

  • 1/2 tsp.

    ground nutmeg

  • 1/2 tsp.

    ground allspice

  • 1/2 tsp.

    ground cloves

  • 1/2 tsp.

    kosher salt

  • 1 c.

    (2 sticks) unsalted butter, at room temperature

  • 1 1/2 c.

    packed brown sugar

  • 1/4 c.

    molasses

  • 1 tsp.

    pure vanilla extract

  • 2

    large eggs

  • 3 c.

    quick-cooking oats

For the Cream Filling:

  • 3/4 c.

    (1 1/2 sticks) unsalted butter, at room temperature

  • 2 oz.

    cream cheese, at room temperature

  • 3 c.

    confectioners' sugar

  • 1 tsp.

    pure vanilla extract

  • 1 tbsp.

    heavy cream

  • 1/4 tsp.

    kosher salt

  • 2 tsp.

    grated fresh ginger

  • 1/2 tsp.

    ground cinnamon

Directions

  1. Make the Gingerbread Cookies: Preheat oven to 350°F. Line two baking sheets with parchment paper. Whisk together flour, baking soda, ginger, cinnamon, nutmeg, allspice, cloves, and salt in a bowl. Beat butter and brown sugar together with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add molasses, vanilla, and eggs and beat until combined. Add flour mixture and beat until combined. Stir in oats.

  2. Scoop cookies (about 1 ½ tablespoons each) onto prepared baking sheets, spacing them 2 inches apart. Bake until lightly golden brown around the edges, 9 to 10 minutes. Cool on pans 10 minutes, then transfer to a wire rack to cool completely.

  3. Make the Cream Filling: Beat butter and cream cheese with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in confectioners’ sugar, vanilla, cream, and salt until combined. Beat in ginger and cinnamon until combined.

  4. Assemble the Cream Pies: Arrange half the oatmeal cookies flat sides up on a baking sheet. Top with filling, dividing evenly. Sandwich with remaining cookies. Serve immediately or store in an airtight container at room temperature, 1 to 2 days.

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