Homemade Little Debbie’s Oatmeal Creme Pies: Soft, Chewy, and Stuffed with Fluffy Filling

The Nostalgic Treat You’ll Never Want to Buy Store-Bought Again

There’s something timeless about peeling open a Little Debbie’s Oatmeal Creme Pie—the soft, chewy oatmeal cookies, the sweet marshmallowy filling, and the comfort it brings with every bite. But when you make them at home? It’s on a whole new level. These Homemade Oatmeal Creme Pies are softer, fresher, and packed with creamy vanilla filling sandwiched between perfectly spiced oatmeal cookies. They’re thick, tender, and irresistibly sweet, with the kind of nostalgic flavor that hits you right in the childhood. Whether you’re baking for dessert trays, lunchbox treats, or just because your inner kid needs a little joy, these hit every time.

Ingredients

For the Oatmeal Cookies:

1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
1 tbsp molasses (for classic flavor)
2 large eggs
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp cinnamon
1½ cups quick oats

For the Marshmallow Creme Filling:

½ cup (1 stick) unsalted butter, softened
1 cup powdered sugar
1 cup marshmallow creme (like Fluff)
1 tsp vanilla extract
Pinch of salt
1–2 tsp heavy cream or milk (if needed to thin)

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add in the molasses, eggs, and vanilla extract. Beat until smooth. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients into the wet ingredients, then stir in the oats until just combined. Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them a few inches apart. Flatten each cookie slightly with the back of the scoop or your fingers. Bake for 9–11 minutes, or until the edges are just golden and the centers look set. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

To make the filling, beat butter until smooth. Add powdered sugar and mix until fluffy. Beat in the marshmallow creme, vanilla, and a pinch of salt until light and airy. If the filling is too thick, add 1 tsp of cream or milk at a time until spreadable.

Once the cookies are completely cooled, pair them up by size. Spoon or pipe the marshmallow filling onto the flat side of one cookie and gently press the second cookie on top to sandwich. Repeat with remaining cookies.

Tips for the Perfect Homemade Pies

Use quick oats for the best texture. Rolled oats make them too chewy. Don’t overbake—the cookies should be soft and tender, not crispy. Let them cool completely before adding the filling or it will melt and ooze out. For the classic soft, bendy texture, store them in an airtight container overnight before serving.

Optional Add-Ons & Variations

Add a pinch of nutmeg or ginger to the dough for extra spice. Stir in mini chocolate chips for a sweet twist. Swap the marshmallow filling with cream cheese frosting for a tangy take. Add a swirl of peanut butter into the filling for a fun remix.

Final Thoughts

These homemade oatmeal creme pies are everything you remember—just fresher, thicker, and made with love. Soft, sweet, and stuffed with fluffy vanilla filling, they’re a nostalgic treat that delivers bakery-level results right from your kitchen. Whether you grew up with the snack or just love a good cookie sandwich, this recipe is guaranteed to bring smiles.