If autumn had a mascot dessert, Cinnamon Apple Oatmeal Cream Pies would win the crown every single time. Imagine two pillowy-soft oatmeal cookies, each packed with tender bits of real apple and warm fall spices, hugging a generous layer of fluffy vanilla cream filling. These homemade sandwich cookies overflow with cozy comfort—each bite is like wrapping yourself in your favorite sweater, clutching a mug of cider, and watching the leaves swirl. Whether you share them or keep them all for yourself (I won’t judge!), this delightful mash-up of cinnamon apples and creamy sweetness is bound to be a new favorite.
Ingredients You’ll Need
Gathering your ingredients is like prepping for a grand fall celebration. Each item brings its own magic, working together to create chewy cookies, luscious filling, and that unmistakable Cinnamon Apple Oatmeal Cream Pies flavor.
- Unsalted butter (softened): Ensures rich flavor and softness both in the cookies and the cream filling.
- Brown sugar: Adds moisture and caramel-like depth to the cookies.
- Granulated sugar: Creates a balanced sweetness and helps the cookies hold their shape.
- Large eggs: Bind the dough and lend a tender texture to each cookie.
- Vanilla extract: Enhances all the warm, cozy notes of both the cookies and the cream.
- All-purpose flour: The classic backbone of chewy, sturdy cookies suitable for sandwiching.
- Baking soda: Gives your cookies the perfect lift and softness.
- Salt: Balances sweetness and highlights spice.
- Ground cinnamon: Brings signature warmth and deep fall flavor.
- Ground nutmeg: Adds a subtle earthiness that perfectly complements the apples.
- Old-fashioned oats: Promise hearty chew and structure—no “wimpy” cookies here!
- Peeled, finely chopped apple (such as Honeycrisp or Granny Smith): Bursts of tangy-sweet apple keep every bite moist and fruity.
- Vegetable shortening: Helps make the cream filling ultra fluffy and stable.
- Powdered sugar: The key to a smooth, melt-in-your-mouth cream center.
- Milk: Adjusts the filling texture so you get that dreamy, just-right consistency.
How to Make Cinnamon Apple Oatmeal Cream Pies
Step 1: Mix the Wet Ingredients
Start by grabbing a large mixing bowl, then beat together softened butter, brown sugar, and granulated sugar until the mixture is visibly light and fluffy. This step is essential for that soft and tender crumb in your cookies. Next, add the eggs and vanilla extract, blending them in fully—your kitchen already smells incredible and you’re not even baking yet!
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg. The spices may seem subtle, but they’re the secret weapon in these Cinnamon Apple Oatmeal Cream Pies. Once mixed, slowly add your dry blend to the wet ingredients, stirring gently until everything is combined without overmixing the dough.
Step 3: Add the Oats and Apples
This is where your cookies take on their chewy character! Fold in the old-fashioned oats and those freshly chopped apples. The oats create a satisfying texture, while the apples deliver pockets of juicy flavor that make every bite something special. Be gentle here—you want chunks and whole oats in every cookie.
Step 4: Chill and Scoop
For the most impressive cookies, chill your dough for about 20 to 30 minutes. This step keeps the cookies from spreading too much and locks in even more flavor. Once chilled, scoop rounded tablespoons of dough onto parchment-lined baking sheets, leaving enough space between each to allow for a bit of gentle spreading.
Step 5: Bake and Cool
Bake your cookies in a preheated 350°F oven for 10 to 12 minutes—watch for golden edges and centers that are just set. The kitchen will smell like a bakery on a crisp fall morning! Let them cool for a few minutes on the baking sheet before transferring to a wire rack so they set up properly without becoming crumbly.
Step 6: Make the Cream Filling
While the cookies cool, whip up your creamy filling. In another bowl, beat together butter and vegetable shortening until perfectly smooth. Add the powdered sugar and vanilla, then beat until the mixture is fluffy and irresistible. If the filling is a little thick, drizzle in milk a tablespoon at a time until it’s soft, cloud-like, and easy to spread or pipe.
Step 7: Assemble the Cinnamon Apple Oatmeal Cream Pies
Once your cookies are completely cool—it’s hard to wait, I know—spread or pipe cream filling onto the flat side of one cookie, then gently sandwich with another. As you repeat this with the rest, you’ll see why Cinnamon Apple Oatmeal Cream Pies are always a crowd-pleaser. Each sandwich is thick, decadent, and ready for devouring.
How to Serve Cinnamon Apple Oatmeal Cream Pies
Garnishes
Add an extra sprinkle of cinnamon or a dusting of powdered sugar on the tops for a bit of sparkle. If you’re feeling festive, a small twist of thinly sliced apple on the plate or a swirl of caramel drizzle can make each cinnamon apple oatmeal cream pie feel like dessert royalty.
Side Dishes
These beauties shine brightest when paired with something equally cozy: think warm mugs of chai, classic apple cider, or even a scoop of vanilla bean ice cream. Their soft, slightly spiced profile pairs marvelously with seasonal fruit salads or even a glass of cold milk for pure nostalgia.
Creative Ways to Present
Stack your Cinnamon Apple Oatmeal Cream Pies high on a vintage cake stand for a rustic bake sale look, or package them in wax paper and tie with string for charming party favors. Arrange them on a platter alongside thin apple wedges, cinnamon sticks, and autumn leaves for a dazzling harvest dessert display.
Make Ahead and Storage
Storing Leftovers
To keep your Cinnamon Apple Oatmeal Cream Pies delectable, store assembled pies in an airtight container in the fridge. This keeps the cream filling perfectly soft and prevents the cookies from drying out. They stay fresh for up to four days, making them a perfect make-ahead treat for busy weeks or sweet snacking emergencies.
Freezing
You can freeze both the cookies and the assembled pies! For best texture, freeze the cookies and cream separately for up to three months, then thaw and assemble when ready. If you’re short on time, freeze the fully assembled pies—just thaw in the fridge before serving for a creamy treat that tastes freshly made.
Reheating
While these are best enjoyed cold or at room temperature, you can gently bring refrigerated pies to room temp for a softer bite. Avoid microwaving the assembled cream pies, as the filling can melt and seep out. If you’ve frozen just the cookies, warm them briefly in a low oven for that fresh-baked aroma before filling.
FAQs
Can I use a different type Dessert
Absolutely! While Honeycrisp and Granny Smith are favorites for their tang and texture, you can experiment with Fuji, Gala, or other crisp varieties for a fun flavor twist in your Cinnamon Apple Oatmeal Cream Pies.
Is it necessary to chill the cookie dough?
Chilling the dough is highly recommended. It keeps the cookies from spreading too much, giving you thick, bakery-style pies with a soft, chewy texture—just what you want for sandwiching that fluffy filling!
Can these be made dairy-free?
Yes! You can substitute plant-based butter and a non-dairy milk (such as oat or almond) in both the cookies and filling. The pies will turn out deliciously rich and creamy, perfect for sharing with everyone.
How do I keep the apples from making the cookies soggy?
Finely chopped apples should be patted dry with a paper towel before folding into the dough. This keeps excess moisture at bay and ensures your Cinnamon Apple Oatmeal Cream Pies stay soft, not soggy.
Can I make the filling ahead of time?
Yes! The cream filling can be made a day in advance and stored covered in the fridge. When ready to assemble, let it sit at room temperature for a few minutes, then give it a quick whip to restore that fluffy, spreadable texture.
Final Thoughts
Few desserts capture the spirit of fall like Cinnamon Apple Oatmeal Cream Pies. With every bite, you’ll get the nostalgia of a classic oatmeal cookie and the sweet surprise of apple and creamy filling—a combination that’s pure comfort. Whip up a batch and share with friends, or tuck a few away for yourself, and savor the magic of autumn one dreamy pie at a time.
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Cinnamon Apple Oatmeal Cream Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes (plus cooling time)
- Yield: 12 cream pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of cinnamon-spiced oatmeal cookies filled with a luscious cream made from butter, shortening, and powdered sugar, creating the perfect Cinnamon Apple Oatmeal Cream Pies. These sandwich cookies are a comforting treat for any time of day.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 cups old-fashioned oats
- 1 cup finely chopped peeled apple (such as Honeycrisp or Granny Smith)
Cream Filling:
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable shortening
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet ingredients and mix. Stir in oats and apple.
- Bake cookies: Scoop dough onto baking sheets and bake for 10–12 minutes. Cool on a wire rack.
- Make filling: Beat butter and shortening until smooth. Add powdered sugar and vanilla, beat until fluffy. Adjust consistency with milk.
- Assemble pies: Spread or pipe filling on one cookie and sandwich with another. Repeat.
Notes
- Chill dough before baking for best results.
- Store pies in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cream pie
- Calories: 430
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
