Christmas Oatmeal Cream Pies
There’s something about the holiday season that calls for cozy baking — the kind that fills the kitchen with cinnamon-spiced warmth, sweet nostalgia, and a little sprinkle of festive magic. And nothing captures that feeling better than Christmas Oatmeal Cream Pies. Soft, chewy oatmeal cookies sandwiched with fluffy vanilla cream and dotted with red and green sprinkles… it’s the kind of treat that brings out the kid in everyone.
These cream pies are inspired by the classic lunchbox favorite but dressed up for the holidays. The cookies are thick and tender, full of buttery oats, brown sugar sweetness, and just a touch of warm cinnamon. They bake up golden around the edges and soft in the center — the ideal texture for sandwich cookies. The filling is cloud-like and irresistibly fluffy, with marshmallow creme folded into buttercream for that signature oatmeal-cream-pie taste. And because it’s Christmas, we add festive sprinkles both inside and outside the filling to give them that extra touch of celebration.
What makes these cream pies extra special is how approachable they are. Even though they look bakery fancy, they’re simple to prepare, easy to personalize, and perfect for gifting or cookie trays. You can make them small for parties, large for dessert, or miniature for Christmas Eve snack boards. They pack beautifully, store well, and taste even better the next day when the cream softens the cookies ever so slightly.
Whether you’re baking with kids, preparing treats for a cookie exchange, or making something sweet for Santa, these Christmas oatmeal cream pies are guaranteed to become a new seasonal tradition. With every bite you get soft oats, creamy marshmallow filling, and the cheerful crunch of holiday sprinkles — a perfect blend of flavor, nostalgia, and Christmas joy.
Ingredients
For the Oatmeal Cookies
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- ½ cup red and green sprinkles (plus more for rolling edges)
For the Cream Filling
- ¾ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 ½ cups marshmallow creme
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup red and green sprinkles (optional for inside the filling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add eggs and vanilla and beat until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Add dry ingredients to the wet mixture and mix until combined.
- Stir in oats and holiday sprinkles.
- Scoop dough into tablespoon-sized balls and place on baking sheets.
- Bake 10–12 minutes until edges are lightly golden but centers are soft.
- Cool on the tray for 5 minutes, then transfer to wire racks to cool completely.
- Make the filling: beat butter until smooth.
- Add powdered sugar and beat until fluffy.
- Add marshmallow creme, vanilla, and salt and beat until light and whipped.
- Fold in sprinkles if desired.
- Spread filling onto half the cookies and sandwich with the other half.
- Roll edges in additional sprinkles for a festive finish.
- Chill 20 minutes to help them set, if desired.
- Store in an airtight container.
Christmas Oatmeal Cream Pies
Ingredients
Equipment
Method
- Cream butter and sugars, then mix in eggs and vanilla.
- Whisk flour, baking soda, cinnamon, and salt; add to wet mixture.
- Stir in oats and sprinkles.
- Scoop dough and bake at 350°F until edges are golden.
- Beat butter, powdered sugar, marshmallow creme, vanilla, and salt into a fluffy filling.
- Sandwich filling between two cookies and roll edges in sprinkles.
Notes
Tips & Tricks
- Don’t overbake: Pull cookies when centers look slightly underdone — they set as they cool.
- Add sprinkle edges: Press assembled cream pies into bowls of sprinkles for a bakery-style look.
- Chill the dough: For thicker cookies, chill dough for 30 minutes.
- Make ahead: Cream pies taste even better on day two.
- Use mini cutters: Make mini sandwich cookies for gifting.
Variations
- Chocolate chip version: Add mini chocolate chips to the cookie dough.
- Peppermint twist: Add crushed candy canes to the filling.
- Gingerbread oatmeal cream pies: Add molasses + ginger for a holiday spice version.
- White chocolate drizzle: Drizzle tops with melted white chocolate for elegance.
Serving Suggestions
- Add to holiday cookie platters.
- Wrap individually for teacher gifts or neighbor treats.
- Serve with hot cocoa or Christmas coffee.
- Add to Christmas Eve dessert boards.
Storage Information
- Store in an airtight container up to 4 days.
- Refrigerate up to 7 days.
- Freeze unfilled cookies up to 2 months.
FAQ
Can I use quick oats?
Not recommended — rolled oats give the best chewy texture.
Can I freeze filled cream pies?
Yes! Freeze individually wrapped for up to 2 months.
Can I make these gluten-free?
Use gluten-free rolled oats and a 1:1 gluten-free flour blend.
History / Fun Facts
The classic oatmeal cream pie was introduced in 1960 and quickly became a beloved lunchbox treat. These Christmas versions take that nostalgic dessert and give it a festive holiday glow with sprinkles, cinnamon warmth, fluffy marshmallow filling, and that unmistakable homemade charm that only comes from baking in December.
