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Gingerbread Oatmeal Cream Pies

Festive Gingerbread Oatmeal Cream Pies for the Holidays

Delight in these Gingerbread Oatmeal Cream Pies, a festive treat perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour You can use whole wheat for a denser cookie.
  • 2 teaspoons ginger powder Fresh ginger can substitute for a more intense taste.
  • 1 teaspoon cinnamon Feel free to increase for a spicier profile.
  • 1/2 teaspoon nutmeg Omit for a simpler spice blend if desired.
  • 1/2 teaspoon ground cloves Can be replaced with five-spice powder.
  • 1 teaspoon baking soda Always double-check for freshness.
  • 1/2 teaspoon salt Use sea salt for a mild difference.
  • 1/2 cup unsalted butter Can be substituted with coconut oil for a dairy-free version.
  • 1 cup brown sugar Dark brown sugar offers a deeper flavor.
  • 1/2 cup granulated sugar Consider using stevia as a low-calorie alternative.
  • 1/4 cup molasses Honey can be used in a pinch but will alter the flavor.
  • 1 teaspoon vanilla extract Swap for vanilla bean paste for a richer taste.
  • 1 large egg Substitute with 1/4 cup applesauce for an egg-free version.
  • 3 cups rolled oats Quick oats or old-fashioned oats both work wonderfully.
For the Cream Cheese Frosting
  • 8 ounces cream cheese Opt for low-fat cream cheese to lighten it up.
  • 2 cups powdered sugar Adjust based on your personal taste preference.
  • 1/4 cup whipping cream Half-and-half works as an excellent substitute.

Equipment

  • oven
  • Mixing bowls
  • Electric mixer
  • Baking Sheets
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, ginger powder, cinnamon, nutmeg, ground cloves, baking soda, and salt.
  3. In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add molasses, vanilla extract, and large egg to the butter mixture and beat until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated.
  6. Fold in the rolled oats gently using a spatula until evenly distributed.
  7. Scoop dough into 1 to 1.5 tablespoon portions, roll into balls, and place on prepared baking sheets.
  8. Bake for 8-10 minutes, until tops are set but still soft. Allow to cool completely.
  9. In a bowl, beat cream cheese and softened butter until smooth. Gradually add powdered sugar to achieve desired consistency.
  10. Spread 1-2 tablespoons of frosting on the flat side of one cookie, top with another cookie to create a sandwich.

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure your cookies are completely cooled before frosting to avoid melting the cream cheese frosting. Adjust spice levels to your taste.

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