Tiny Oatmeal Cream Pies

These miniature oatmeal cream pies pack all the chewy, spiced goodness of the classic treat into a bite-sized version. Soft oatmeal cookies are sandwiched around a fluffy vanilla cream filling — they’re cute, poppable, and incredibly addictive!

Prep Time: 20 minutes

Bake Time: 8–10 minutes

Assemble: 10 minutes

Total Time: ~40 minutes

Servings: Makes about 24 mini pies (48 mini cookies)

Ingredients:

For the Cookies:

1 cup quick oats
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract

For the Cream Filling:

1/4 cup unsalted butter, softened
1/4 cup shortening (or more butter for a softer cream)
1 cup powdered sugar
1 tsp vanilla extract
1 tbsp heavy cream or milk (more if needed for texture)

Instructions:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a bowl, whisk oats, flour, baking soda, cinnamon, and salt.
In a separate bowl, beat butter and sugars until light and fluffy. Add egg and vanilla. Mix in dry ingredients until combined.
Using a teaspoon or small cookie scoop, drop small rounds onto the baking sheet. Flatten slightly with your fingers or the bottom of a glass.
Bake for 8–10 minutes or until edges are golden. Let cool completely.
Beat butter and shortening until creamy. Mix in powdered sugar, vanilla, and cream. Beat until fluffy.
Pipe or spread cream onto the flat side of one cookie. Top with another cookie and gently press to sandwich.

Serving Suggestion:

Serve chilled or at room temp with cold milk, hot coffee, or tea. Great for lunchboxes, bake sales, or mini dessert platters.

Tips:

For chewier cookies, do not overbake.
Want more spice? Add a dash of nutmeg or clove.
You can freeze assembled pies in an airtight container for up to 1 month.

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🖨️ Printable recipe/ Download PDF