Apple Oatmeal Cream Pies Recipe

Introduction

These Apple Oatmeal Cream Pies combine soft oatmeal cookies with a flavorful apple pie filling and a creamy marshmallow frosting. Perfect for cozy afternoons or special gatherings, this dessert brings a nostalgic twist on classic flavors in a delightful sandwich cookie.

Ingredients

• 1 3/4 cup All-purpose flour
• 1 tsp Baking soda
• 1 tsp Salt
• 1 tsp Ground cinnamon
• 1/2 tsp Pumpkin pie spice
• 3 cups Old fashioned oats
• 1 cup Unsalted butter (room temperature)
• 1 cup Light brown sugar (packed)
• 1/2 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 1/2 tablespoon Unsulfured molasses (not blackstrap)
• 2 Large eggs (room temperature)
• 3 Gala apples (peeled)
• 2 tablespoons Unsalted butter
• 1/2 cup Light brown sugar (packed)
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 2 tablespoons Water
• 1 tsp Cornstarch
• 1 cup Unsalted butter (room temperature)
• 7 oz Marshmallow creme
• 1 cup Powdered sugar (sifted)
• 1 tsp Pure vanilla extract
• Pinch of salt

Instructions

1. Step 1: In a medium bowl, sift the flour. Add the baking soda, salt, cinnamon, pumpkin pie spice, and oats. Stir to combine and set aside.
2. Step 2: In a large bowl, beat the butter, brown sugar, and granulated sugar on high speed for 2 minutes until pale and fluffy.
3. Step 3: Add the vanilla, molasses, and eggs to the butter mixture. Mix on medium speed until combined.
4. Step 4: Gradually add the flour mixture and mix on low speed until just combined.
5. Step 5: Chill the dough in the refrigerator for 45 minutes to allow the oats to absorb moisture.
6. Step 6: Preheat the oven to 350℉. Line two baking sheets with parchment paper.
7. Step 7: Using a small cookie scoop (about 1 1/2 tablespoons), scoop 12 dough balls onto each sheet, spacing evenly.
8. Step 8: Bake one tray at a time for 9-11 minutes, until the edges are lightly golden.
9. Step 9: Let cookies sit on the hot tray for 5 minutes, then transfer to a cooling rack to cool completely.
10. Step 10: While the dough chills, peel and dice the apples for the filling.
11. Step 11: In a large sauté pan over medium heat, melt the butter. Add the diced apples, brown sugar, cinnamon, nutmeg, water, and cornstarch. Stir to combine.
12. Step 12: Cook the apple mixture for 5-10 minutes until apples soften and the filling thickens. Remove from heat and let cool completely.
13. Step 13: For the frosting, sift the powdered sugar into a medium bowl.
14. Step 14: Beat the butter on high speed for 2 minutes until fluffy. Add marshmallow creme and beat for another minute, scraping down the bowl as needed.
15. Step 15: Add powdered sugar, vanilla, and a pinch of salt. Mix on low speed until combined, then beat on high speed until smooth and creamy.
16. Step 16: Pair up the cooled cookies. Using a piping bag fitted with a large French star tip, pipe a border of frosting around the edge of one cookie, leaving a hole in the center.
17. Step 17: Fill the center with a spoonful of apple pie filling, then sandwich with the matching cookie.
18. Step 18: Place the assembled cream pies in the freezer for 15 minutes to set the frosting.
19. Step 19: Store the cookies in the refrigerator. Keep them cold to prevent the frosting from squishing out when bitten.

Tips & Variations

• Use Granny Smith apples for a tarter filling if you prefer less sweetness in the apple pie layer.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
• Add a sprinkle of chopped walnuts or pecans inside the filling for a crunchy texture.
• If you don’t have a piping bag, carefully spread the frosting with a small spatula, then add the filling in the center.

Storage

Store the apple oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Before serving, keep them chilled to maintain the structure of the marshmallow frosting. You can also freeze the assembled pies for up to 1 month; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be made up to 2 days in advance and kept refrigerated. Just make sure to bring it back to a slightly chilled state before scooping and baking.

What can I use instead of marshmallow creme?

You can substitute marshmallow creme with whipped cream cheese frosting or vanilla buttercream if you prefer a different texture or flavor profile.

Apple Oatmeal Cream Pies Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 69 reviews

Delight in these homemade Apple Oatmeal Cream Pies, featuring soft oatmeal cookies sandwiched with a luscious apple pie filling and fluffy marshmallow creme frosting. This recipe combines classic fall spices with tender apples and creamy frosting to create a nostalgic treat perfect for gatherings or cozy afternoons.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 39 minutes
• Yield: 18 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oatmeal Cookies

• 1 3/4 cup All-purpose flour
• 1 tsp Baking soda
• 1 tsp Salt
• 1 tsp Ground cinnamon
• 1/2 tsp Pumpkin pie spice
• 3 cups Old fashioned oats
• 1 cup Unsalted butter (room temperature)
• 1 cup Light brown sugar (packed)
• 1/2 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 1/2 TBSP Unsulfured molasses (not blackstrap)
• 2 Large eggs (room temperature)

Apple Pie Filling

• 3 Gala apples (peeled)
• 2 TBSP Unsalted butter
• 1/2 cup Light brown sugar (packed)
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 2 TBSP Water
• 1 tsp Cornstarch

Marshmallow Creme Frosting

• 1 cup Unsalted butter (room temperature)
• 7 oz Marshmallow creme
• 1 cup Powdered sugar (sifted)
• 1 tsp Pure vanilla extract
• Pinch of salt

Instructions

1. Mix Dry Ingredients: In a medium bowl, sift the flour. Add the baking soda, salt, cinnamon, pumpkin pie spice, and oats. Set aside the dry mixture.
2. Beat Butter and Sugars: Using a mixer in a large bowl, beat the butter, light brown sugar, and white granulated sugar on high speed for 2 minutes until pale and creamy.
3. Add Wet Ingredients: Mix in the vanilla extract, molasses, and eggs on medium speed until combined thoroughly.
4. Combine Dough: Add the dry flour mixture to the wet ingredients and mix on low speed just until combined, ensuring not to overmix.
5. Chill Dough: Place the cookie dough bowl in the refrigerator for 45 minutes to allow the oats to absorb moisture and the dough to firm up.
6. Prepare for Baking: Preheat the oven to 350℉ (175℃). Line two cookie sheets with parchment paper.
7. Scoop Dough: Use a small cookie scoop (1 1/2 tablespoons) to portion the dough, placing 12 scoops per cookie sheet evenly spaced.
8. Bake Cookies: Bake one tray at a time for 9 to 11 minutes, or until the edges are lightly golden.
9. Cool Cookies: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
10. Prepare Apple Filling: While the dough chills, peel and dice the Gala apples into small pieces.
11. Cook Apples: In a large sauté pan over medium heat, melt the butter, then add diced apples, light brown sugar, cinnamon, nutmeg, water, and cornstarch. Stir continuously with a rubber spatula.
12. Simmer Filling: Cook for 5 to 10 minutes until apples soften and the mixture thickens. Remove from heat and allow to cool in a bowl at room temperature.
13. Sift Powdered Sugar: In a medium bowl, sift the powdered sugar to remove lumps.
14. Make Frosting Base: In a large bowl, beat the butter on high speed for 2 minutes until fluffy. Add marshmallow creme and beat on high for 1 minute, scraping the bowl as needed.
15. Combine Frosting Ingredients: Add the sifted powdered sugar, vanilla extract, and a pinch of salt to the butter mixture and mix on low speed until combined. Then beat on high speed until smooth and creamy.
16. Assemble Cookies: Match cookies in pairs of similar size. Using a piping bag fitted with a large French star tip, pipe a border of frosting around the edge of one cookie, leaving the center hollow.
17. Fill Cookies: Spoon or pipe the cooled apple pie filling into the hollow center of the frosted cookie. Sandwhich with the matching cookie on top.
18. Set Frosting: Place the assembled cream pies in the freezer for 15 minutes to help the frosting set firmly.
19. Store Properly: Store the Apple Oatmeal Cream Pies in the refrigerator to keep them cold. This prevents the frosting from squishing out when bitten.

Notes

• Use room temperature butter and eggs for better mixing and texture.
• Chilling the dough helps the oats absorb moisture for soft yet chewy cookies.
• Serve the cookies cold to maintain frosting shape and texture.
• Gala apples are preferred for their sweetness and texture, but Granny Smith can be used for a tart variation.
• Freezing the assembled pies briefly is key to setting the frosting before storage.
• If you do not have a piping bag, you can spread the frosting and filling with a small spatula carefully.

Keywords: apple oatmeal cream pies, oatmeal cookies, apple pie filling, marshmallow frosting, fall dessert, homemade cookies, cream pies