If you’re searching for the perfect homemade treat that brings together cozy cinnamon, tender apple, chewy oats, and a lush swirl of cream, look no further than these Cinnamon Apple Oatmeal Cream Pies. Imagine the classic childhood oatmeal creme pie, given a sweet (and slightly tart) fall twist—all nestled between fluffy, spiced apple-oat cookies and a dreamy layer of cinnamon cream. These delightful sandwiches are a nostalgic bake, yet impressively gourmet, bound to become your new favorite for snacking, gifting, or special gatherings.
Ingredients You’ll Need
Every part of these Cinnamon Apple Oatmeal Cream Pies shines because of a handful of everyday (yet essential!) ingredients. Each one plays a starring role, from adding warmth and chew to keeping the pies perfectly soft and flavorful.
- Unsalted Butter (softened): Guarantees every bite is tender and rich, serving as the backbone for both cookies and the luscious cream filling.
- Brown Sugar: Brings deep, caramelized sweetness and extra moisture for a standout chewy texture.
- Granulated Sugar: Adds lightness and a touch of crispness to balance the brown sugar.
- Large Eggs: Provide structure and hold everything together for perfectly thick, pillowy cookies.
- Vanilla Extract: Rounds out all the flavors with its classic, aromatic charm.
- All-Purpose Flour: The backbone of your cookie, giving them shape and that perfect bite.
- Baking Soda: Adds a gentle lift so your cookies don’t fall flat.
- Ground Cinnamon: Infuses each element with cozy, unmistakable spice.
- Salt: Makes all the sweet, spiced flavors come alive.
- Old-Fashioned Rolled Oats: Delivers satisfying chewiness and lovely rustic texture.
- Finely Chopped Peeled Apple (such as Honeycrisp): The star ingredient for pops of sweet-tart fruit and a touch of moisture.
- Nutmeg (optional): For extra depth—just a pinch will warm things up beautifully.
- Powdered Sugar: Essential for creating an airy, smooth cinnamon cream filling.
- Heavy Cream or Milk: Makes the filling luxuriously fluffy and easy to spread.
- Pinch of Cinnamon (for filling): Ensures the magic of cinnamon sings in every layer.
How to Make Cinnamon Apple Oatmeal Cream Pies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This prevents sticking and ensures every cookie bakes up golden around the edges but soft in the center, which is exactly what you want for the perfect Cinnamon Apple Oatmeal Cream Pies.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key—it introduces just the right amount of air, leading to cookies that are tender but never cakey.
Step 3: Add Eggs and Vanilla
Add the eggs and vanilla extract to your creamed mixture, beating until everything is well combined. The eggs bind ingredients together, while vanilla infuses the dough with a subtle sweetness and aroma that really complements the apple and spice.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and nutmeg (if using). This combination is the flavor powerhouse, guaranteeing even distribution throughout the cookie dough for consistent flavor in every bite.
Step 5: Combine Wet and Dry
Gradually mix your dry ingredients into the wet mixture. Don’t overbeat—just mix until there’s no more visible flour. This keeps your Cinnamon Apple Oatmeal Cream Pies soft and prevents tough cookies.
Step 6: Fold in Oats and Apples
Stir in the rolled oats and finely chopped apples until everything looks evenly distributed. Small, tiny pieces of apple mean moist cookies without sogginess. The oats lend that hearty, classic oatmeal pie texture we all know and love.
Step 7: Drop and Bake
Using a rounded tablespoon, drop dough mounds onto your prepared baking sheets, leaving about 2 inches between each. Bake for 10 to 12 minutes, until the edges are beautifully golden and centers just set. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack. This step helps set the shape so they’re easy to handle (and fill) later.
Step 8: Prepare the Cinnamon Cream Filling
In a medium bowl, beat the softened butter until velvety smooth. Gradually mix in powdered sugar, heavy cream (or milk), vanilla extract, and a pinch of cinnamon. Beat until the mixture is light, fluffy, and ready to be the dreamy layer you’ll sandwich between each pair of cookies.
Step 9: Assemble the Cream Pies
Once cookies are completely cool, it’s time for the fun part! Spread or pipe a thick layer of cinnamon cream filling onto the flat side of half your cookies. Top each with a second cookie, pressing gently to create a perfect sandwich. Ta-da—your Cinnamon Apple Oatmeal Cream Pies are ready to wow!
How to Serve Cinnamon Apple Oatmeal Cream Pies
Garnishes
For a picture-perfect finish, dust each cream pie with a little extra powdered sugar or a sprinkle of cinnamon. If you’re feeling festive, a drizzle of caramel or a tiny diced apple piece on top makes each one look absolutely irresistible.
Side Dishes
Cinnamon Apple Oatmeal Cream Pies pair especially well with cozy drinks, like hot apple cider, chai tea, or a robust cup of coffee. You could even serve them alongside a simple vanilla scoop or a handful of spiced nuts for extra autumnal flair.
Creative Ways to Present
Try stacking the pies in a rustic basket lined with a checked napkin, or arrange them on a vintage cake stand for teatime elegance. For parties, wrap each sandwich in parchment, tie with twine, and offer as the ultimate grab-and-go gift or lunchbox surprise.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Cinnamon Apple Oatmeal Cream Pies in an airtight container in the refrigerator for up to four days. This helps the filling stay fresh and the cookies maintain that soft, chewy bite. Let them sit at room temperature for about 10 minutes before serving for best flavor and texture.
Freezing
If you’d like to make a batch ahead, freeze the assembled cream pies by individually wrapping them in plastic wrap, then placing in a freezer-safe bag. They’ll stay delicious for up to two months. Defrost in the fridge overnight and let them reach room temperature before enjoying.
Reheating
While these sandwich cookies are best enjoyed fresh, if you want to bring a little warmth back after chilling, just leave them at room temp or zap them (unwrapped) in the microwave for about 10-15 seconds—just enough to soften the filling without melting it.
FAQs
What are the best apples for Cinnamon Apple Oatmeal Cream Pies?
Honeycrisp apples are a superb choice thanks to their sweet-tart flavor and firm texture, but any crisp, baking-friendly apple (like Fuji or Braeburn) works wonderfully in this recipe.
Can I use quick oats instead of old-fashioned oats?
While you can, old-fashioned oats create that trademark chewy texture. Quick oats may make the cookies softer and a bit less hearty, so stick to rolled oats if texture matters to you.
Is it possible to make these gluten-free?
Absolutely! Substitute your favorite gluten-free all-purpose flour blend and make sure your oats are certified gluten-free for a treat everyone can enjoy.
Can I prepare the dough ahead of time?
Yes! You can make the dough up to 24 hours in advance and chill it in the fridge. Let it soften for about 20 minutes at room temp before scooping and baking.
How do I keep the apples from making the cookies soggy?
The secret is finely chopping the apples and not using too much—this ensures even baking and prevents excess moisture, resulting in perfectly tender, not soggy, cookies for your Cinnamon Apple Oatmeal Cream Pies.
Final Thoughts
There’s just something magical about homemade Cinnamon Apple Oatmeal Cream Pies—the way every bite bursts with spice, fruit, and creamy sweetness. If you’re craving that nostalgic vibe with a seasonal twist, these sandwich cookies were simply made for you. Give them a try, share them with friends, and experience a little homemade comfort with every delicious layer!
Print
Cinnamon Apple Oatmeal Cream Pies Recipe
- Total Time: 37 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of fall with these Cinnamon Apple Oatmeal Cream Pies. Soft and chewy oatmeal cookies filled with a creamy, spiced apple filling make for a perfect seasonal treat.
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup finely chopped peeled apple (such as Honeycrisp)
- ½ teaspoon nutmeg (optional)
Filling:
- ½ cup unsalted butter (softened)
- 1½ cups powdered sugar
- 1½ tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
- pinch of cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs and vanilla until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg. Gradually add the dry ingredients to the wet mixture.
- Stir in Oats and Apple: Mix in the oats and chopped apple until evenly distributed.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets and bake for 10–12 minutes until golden.
- Make Filling: Beat butter until smooth, then mix in powdered sugar, cream, vanilla, and cinnamon until fluffy.
- Assemble: Spread or pipe the filling onto one cookie and sandwich with another once cooled.
Notes
- Chop apples finely for even baking.
- Store pies in the refrigerator for up to 4 days.
- Allow pies to sit at room temperature for 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 340
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
