Cinnamon Apple Oatmeal Cream Pies

There’s something magical about the way cinnamon and apples come together, especially when they’re tucked inside soft, spiced oatmeal cookies with a luscious cream filling. These Cinnamon Apple Oatmeal Cream Pies are my go-to when the air turns crisp and I’m craving that cozy, nostalgic flavor. I swear, just one bite takes me straight back to my mom’s kitchen, where she’d let me sneak spoonfuls of apple butter while she baked.

This recipe is everything you want in a fall treat: warm spices, chewy oats, and a surprise layer of cinnamon-spiked cream cheese frosting with a little apple butter hidden in the middle. They’re like the love child of an oatmeal cookie and a whoopie pie, but better, because hello, apples! Perfect for bake sales, lunchboxes, or just a sweet moment with your afternoon coffee. Trust me, your kitchen will smell incredible, and nobody will guess how easy these are to make.

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Why You’ll Love These Cinnamon Apple Oatmeal Cream Pies

Let me tell you why these little pies are about to become your new favorite fall obsession:

• That perfect soft-baked texture – The oatmeal cookies stay wonderfully chewy for days, thanks to the molasses and apple butter working their magic.
• A warm hug of spices – Cinnamon takes center stage, but the ginger, allspice, and nutmeg? They’re the backup singers that make this flavor choir shine.
• So easy to assemble – No fancy piping skills needed! Just spread, dollop, and sandwich, I’ve even used a spoon when my piping bag went MIA.
• Crowd-pleaser alert – Kids go nuts for the sweet filling, adults adore the grown-up spice blend. Bake sales, potlucks, or “just because” days, they never last long.

And that hidden pocket of apple butter in the center? That’s my little “surprise!” moment in every bite.

Ingredients for Cinnamon Apple Oatmeal Cream Pies

Gathering your ingredients is the first step to cookie magic, and trust me, every single one matters here. I’ve learned the hard way that skipping the “packed” part on the brown sugar or using pre-ground spices can throw off the whole balance. Here’s exactly what you’ll need:

For the Oatmeal Cookies:

• 2 cups all-purpose flour (spooned and leveled, no packing!)
• 3 cups old-fashioned rolled oats (not quick oats, they’ll turn mushy)
• 2 tsp ground cinnamon (the good stuff, I splurge on Vietnamese cinnamon for this)
• 1 tsp baking soda (check it’s not expired!)
• 1 tsp salt (I use fine sea salt)
• 1 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg (freshly grated if you can)
• 1 cup unsalted butter (melted until golden, this is key for flavor)
• 2 cups packed dark brown sugar (pack it in like you mean it!)
• 2 1/2 tbsp molasses (the robust, dark kind)
• 2 tbsp apple butter (homemade or store-bought, just check it’s thick)
• 1 tbsp vanilla extract (real stuff, not imitation)
• 2 large eggs (room temp, they mix in smoother)
• 3.4 oz crunchy apple chips, roughly chopped (about 1 cup)

For the Cinnamon Apple Frosting:

• 1 cup full-fat cream cheese (softened, take it out 2 hours ahead)
• 1/2 cup unsalted butter (also softened)
• 4 1/2 cups sifted confectioners’ sugar (sift first, lumps are the enemy)
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 tbsp whole milk (or heavy cream for extra richness)
• 1 tsp ground cinnamon
• 1/4 cup apple butter (plus extra for filling)

Pro tip: Measure everything before you start, this dough comes together fast once the butter’s melted!

Equipment You’ll Need

No fancy gadgets required here, just the basics you probably already have in your kitchen. Here’s what I grab before diving in:

• Large mixing bowls (one for dry, one for wet, trust me, it keeps things tidy)
• Baking sheets (two is ideal so you can rotate batches)
• Parchment paper (non-negotiable for easy cookie removal)
• Electric mixer (hand or stand, either works for the frosting)
• Piping bag (optional, but makes the filling look extra pretty, a zip-top bag with the corner snipped works too!)

That’s it! Now let’s get baking.

How to Make Cinnamon Apple Oatmeal Cream Pies

Alright, let’s turn these ingredients into something magical! This is where the real fun begins. I’ll walk you through each step just like I’m right there in the kitchen with you, because nothing beats that first bite of a freshly assembled cream pie.

Preparing the Oatmeal Cookie Dough

First things first: that glorious melted butter. Don’t just melt it, let it bubble gently in a saucepan until it turns a deep golden color and smells wonderfully nutty. This “browned butter” trick is my secret weapon for extra flavor. Let it cool slightly so we don’t scramble our eggs!

While that’s happening, whisk together all your dry ingredients in one bowl: the flour, oats, spices, baking soda, and salt. I like to give them a good 30-second whisk to make sure those spices are evenly distributed. Nobody wants a bite with all the ginger in one spot!

Now for the wet ingredients: In your big mixing bowl, combine the slightly cooled butter with that packed dark brown sugar, molasses, apple butter, and vanilla. Mix it until it looks like a shiny caramel sauce. Then beat in the eggs one at a time, this is when I switch to a wooden spoon because I love feeling the texture change.

Here’s the key: add your dry ingredients in two batches, stirring just until the flour disappears. Overmixing makes tough cookies! Finally, fold in those chopped apple chips, they’ll give little bursts of tartness in every bite.

Baking the Cookies

Preheat that oven to 350°F (175°C) and line your baking sheets with parchment paper. I don’t skip this, trust me, nothing’s sadder than cookies sticking to the pan!

Use a 3-tablespoon cookie scoop (or a heaping regular spoon) to portion the dough, leaving about 2 inches between each. They’ll spread! I flatten them slightly with damp fingers, just a gentle press to help them bake evenly.

Bake for exactly 11 minutes. You’ll know they’re done when the edges look set but the centers still seem soft, they’ll firm up as they cool. Let them sit on the pan for 5 minutes (this is crucial!), then transfer to a wire rack to cool completely. Don’t skip this cooling step unless you want your frosting to melt into a sad puddle!

Making the Cinnamon Apple Frosting

While those cookies cool, let’s make the frosting that’ll make these pies unforgettable. Start with room-temperature cream cheese and butter, I can’t stress this enough! Cold ingredients make lumpy frosting. Beat them together until perfectly smooth, about 2 minutes.

Now gradually add your sifted powdered sugar (yes, sifting matters, nobody wants gritty frosting). Start slow unless you enjoy sugar clouds! Once incorporated, add the vanilla, salt, milk, cinnamon, and that 1/4 cup of apple butter. Beat on medium-high until it’s light and fluffy, about 3 minutes. It should hold its shape when you swipe a spoon through it.

Assembling the Cream Pies

Time for the best part! Flip half your cookies upside down, these will be the bottoms. Pipe or spread about 1 1/2 tablespoons of frosting on each (a cookie scoop works great for this too). Now for the magic touch: add a teaspoon of apple butter right in the center of the frosting, this creates a hidden pocket of apple goodness.

Gently press a top cookie onto each one. I say “gently” because these cookies are tender, no Hulk hands! If some crack, don’t stress; the frosting hides all sins. Let them sit for about 30 minutes so the filling sets up nicely.

There you have it, perfect Cinnamon Apple Oatmeal Cream Pies ready to disappear faster than you can say “autumn in a bite!”

Tips for Perfect Cinnamon Apple Oatmeal Cream Pies

After making these dozens of times (okay, maybe hundreds, I have a problem), I’ve picked up some tricks that’ll guarantee bakery-worthy results every time:

• Chill that dough if it’s sticky – If your kitchen’s warm and the dough feels too soft, pop it in the fridge for 20 minutes. This prevents cookie puddles instead of perfect rounds.
• Bake in batches – Crowding the pan leads to uneven baking. I do two sheets at a time, swapping their positions halfway through for even browning.
• Spice to your taste – Love cinnamon? Add an extra 1/2 tsp. Not into ginger? Skip it! This recipe’s flexible, just keep the total spice volume about the same.
• Cookie thickness matters – Flatten dough balls slightly thicker than you think; they’ll spread, but you want enough structure to hold the filling.
• Frosting too soft? Chill it for 15 minutes before piping. Too thick? Add milk 1 tsp at a time until it’s dreamily spreadable.

Oh, and sneak an extra spoonful of apple butter into the filling, I won’t tell!

Variations & Substitutions

Baking should be fun, not stressful, so here are my favorite ways to tweak these cream pies when you’re in a pinch or feeling adventurous:

• Gluten-free? Swap the all-purpose flour for a 1:1 GF blend (I love Bob’s Red Mill). The texture stays surprisingly close, just don’t skip the xanthan gum if your mix doesn’t include it.
• Out of molasses? Dark maple syrup works in a pinch, though the cookies will be slightly less chewy. Reduce it to 2 tbsp since it’s sweeter.
• No allspice? Double the cinnamon or use 1/4 tsp extra nutmeg. Cloves work too, but go light, they’re powerful!
• Vegan version: Use plant-based butter and cream cheese, flax eggs, and coconut milk. The cookies spread more, so chill the dough first.

Just remember, every swap changes the texture a bit, so embrace the delicious experiments!

Storing and Serving Suggestions

These Cinnamon Apple Oatmeal Cream Pies taste best at room temperature, that’s when the spices really sing and the frosting is perfectly creamy. I store mine in an airtight container with parchment between layers (they’ll keep for 3 days this way). Pro tip: If your kitchen’s warm, pop them in the fridge, but let them sit out for 20 minutes before serving, cold cream cheese frosting just isn’t the same!

They’re heavenly with a hot cup of coffee or spiced chai tea. For special mornings, I’ll warm one slightly and top it with vanilla ice cream, breakfast of champions, right?

Nutritional Information

Okay, let’s be real, these Cinnamon Apple Oatmeal Cream Pies are a treat, not health food! But since we all like to know what we’re enjoying, here’s the scoop per serving (that’s one glorious cream pie, by the way). Keep in mind these are estimates, your exact numbers might vary depending on how generous you are with that frosting (no judgment here!).

• Calories: 420 kcal
• Fat: 18g (10g saturated, 6g unsaturated)
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 5g
• Sugar: 32g
• Sodium: 280mg

Cinnamon Apple Oatmeal Cream Pies FAQs

I get asked these questions all the time, so let’s tackle the big ones before you start baking!

Can I freeze these cream pies?
Absolutely! But here’s my trick: freeze the unfrosted cookies separately in an airtight container for up to 2 months. Thaw at room temperature, then make the frosting fresh when you’re ready to assemble. Frosted pies can get soggy in the freezer, learned that the hard way!

Can I use quick oats instead of old-fashioned?
Oh honey, no. Quick oats turn to mush in these cookies, you’ll lose that wonderful chewy texture. Old-fashioned oats give just the right amount of bite. If you’re desperate, pulse regular oats in the food processor a few times (but don’t make powder!).

How do I prevent cookie spreading?
Three words: chill your dough! If your kitchen’s warm or your butter was extra hot, refrigerate the dough for 20-30 minutes before scooping. Also, make sure your baking soda isn’t expired, fresh leavening helps them rise instead of flatten.

Can I make these ahead?
You bet! The cookies keep well for 3 days in an airtight container (frost them the day you’ll serve). The dough balls freeze beautifully too, just add 1-2 minutes to the bake time straight from frozen.

Why These Cinnamon Apple Oatmeal Cream Pies Are the Best

These Cinnamon Apple Oatmeal Cream Pies are the perfect blend of soft, chewy cookies, warm cinnamon spice, and a creamy filling with a hint of apple. They’re a cozy twist on the nostalgic classic, making them ideal for fall gatherings, holiday parties, or just a sweet afternoon treat. With their rich flavor and homemade charm, they strike the perfect balance between comfort food and indulgence. Best of all, they’re easy to make and guaranteed to wow both kids and adults alike.

Try baking these cream pies and let me know how they turned out in the comments below! And don’t forget to follow me on Facebook, Instagram, and Pinterest for more seasonal desserts and baking inspiration.

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