Gingerbread Oatmeal Cream Pies
A delightful twist on classic Lil' Debbie cream pies featuring gingerbread oatmeal cookies and cream cheese frosting.
Equipment
- Cookie sheets
Ingredients
Gingerbread Oatmeal Cookies
- 1 ⅓ cups all-purpose flour 166 grams
- 1 ½ teaspoons ginger powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter 112 grams, softened
- ¾ cup brown sugar 158 grams, dark
- ½ cup granulated sugar 100 grams
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup rolled oats about 100 grams, quick or large old-fashioned
Cream Cheese Frosting
- ½ cup unsalted butter 112 grams, softened
- 4 ounces cream cheese 112 grams, brick style, full fat
- 1 ½ - 2 ½ cups powdered sugar 165 - 275 grams
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon whipping cream if needed, half and half works too
Instructions
Gingerbread Oatmeal Cookies
- Preheat the oven to 350F (180C) and line cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt. Set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamed.
- Mix the molasses, vanilla, and egg into the butter mixture until combined.
- Add the dry ingredients to the butter mixture. Gradually mix together, starting with the mixer on a low speed.
- Stir in the oats.
- Scoop the dough into balls with about 1 to 1.5 tablespoons of dough each. Place the dough balls about 2 inches (5 cm) apart on the lined cookie sheets. You should get around 24 cookie dough balls.
- Bake 1 sheet at a time in the middle of the preheated oven for about 8-10 minutes, until the tops look just set.
- Cool the cookies on the cookie sheets.
Cream Cheese Frosting
- In a large bowl, beat the butter until smooth, then mix in the cream cheese.
- Add in 1 cup powdered sugar along with the vanilla and salt. Gently mix to combine.
- Beat in the rest of the powdered sugar about ½ cup at a time until it reaches the sweetness and thickness you like. If you want your frosting to be a little thinner, then mix in 1 tablespoon of cream.
Assemble
- Frost the bottom of one fully cooled cookie with 1-2 tablespoons of frosting, then place a second cookie on top.
Notes
Store frosted cookies in an airtight container in the fridge for up to 4 days. Cookie dough balls can be frozen for up to 2 months. Bake from frozen, as directed in the recipe.
Nutrition
Serving: 1sandwich cookieCalories: 435kcalCarbohydrates: 62gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 67mgSodium: 188mgPotassium: 161mgFiber: 1gSugar: 46gVitamin A: 641IUVitamin C: 0.02mgCalcium: 47mgIron: 1mg
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