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Gingerbread oatmeal cream pies, two dark spiced cookies sandwiching thick white cream cheese frosting, oats visible in the cookie edges.

Gingerbread Oatmeal Cream Pies

Make-ahead gingerbread oatmeal cream pies with spiced oatmeal cookies and cream cheese frosting. Prep 30 min, cook 10 min, serves 12 at 440 calories each.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Method

Ingredients
  

Gingerbread Oatmeal Cookies
  • 1 1/3 cups all-purpose flour 166 grams
  • 1 1/2 teaspoons ginger powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 112 grams, softened
  • 3/4 cup brown sugar 158 grams, preferably dark
  • 1/2 cup granulated sugar 100 grams
  • 2 1/2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/3 cups rolled oats about 133 grams, quick or old-fashioned
Cream Cheese Frosting
  • 1/2 cup unsalted butter 112 grams, softened
  • 4 ounces cream cheese 112 grams, brick style, full fat
  • 1 1/2 to 2 1/2 cups powdered sugar 165 to 275 grams
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon whipping cream if needed (half and half works too)
Assemble

Method
 

Gingerbread Oatmeal Cookies
  1. Set oven to 350°F (175°C) and prepare cookie sheets by covering them with parchment paper.
  2. Combine flour, ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt in a medium bowl by whisking. Leave aside.
  3. In a large bowl, cream together the butter, brown sugar, and granulated sugar by beating.
  4. Stir the molasses, vanilla, and egg into the butter mixture until fully incorporated.
  5. Incorporate the dry ingredients into the butter mixture. Mix gradually, beginning at low speed with the mixer.
  6. Fold in the oats.
  7. Using about 1 to 1.5 tablespoons of dough each, form balls. A cookie scoop is helpful. Arrange the dough balls on the lined cookie sheets with about 2 inches (5 cm) between them. Expect roughly 24 cookie dough balls.
  8. Place one sheet at a time in the center of the preheated oven. Bake for about 8-10 minutes, until the tops appear just set.
  9. Allow the cookies to cool on the cookie sheets.
Cream Cheese Frosting
  1. In a large bowl, beat the butter until creamy. Then incorporate the cream cheese.
  2. Add 1 cup powdered sugar, along with the vanilla and salt. Mix gently until combined.
  3. Beat in the remaining powdered sugar, about 1/2 cup at a time, until desired sweetness and thickness. For a thinner frosting, stir in 1 tablespoon of cream.
Assemble
  1. Spread 1-2 tablespoons of frosting on the bottom of one completely cooled cookie, then top with a second cookie.