Maple-Nut Oatmeal Cream Pies


I suppose these are oatmeal cream pies (I loved the Little Debbie ones growing up, you?), but it seems like they’re more like a hand-held package of cake & frosting. Not very pie-like at all. (Why are they called that anyway?)

I love LOVE these. I would even go as far to say I’d prefer these over cupcakes. (Gasp) Why?

1. These are more moist than 90% of the cupcakes I’ve had in my life.
2. The frosting-to-cake ratio is much higher.
3. No need for liners or cleaning a muffin pan (one of my least favorite things to clean in my entire house).

I wanted to make my own version of an oatmeal cream pie, but didn’t want the cookie parts to be chewy. The filling would spill out all over when you bite into it. Not ideal.

One of my most favorite cream pies are Pumpkin Whoopie Pies, (Whoopie? Cream? Is this a cultural difference?) so I took that recipe and tweaked it a little, taking out the pumpkin and throwing in some oats and chopped nuts. Feel free to leave out the nuts if you’re not a fan or if they make your face swell up beyond recognition (by all means leave them out!).

The maple filling is what made these literally disappear within hours. We did give over half of them away, but that was still too fast. I miss them.

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Maple-Nut Oatmeal Cream Pies

Yield: about 24 sandwich cookies


2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 1/2 c sugar
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1/2 tsp salt
5 eggs
1 cup unsweetened applesauce
2 T water
1/2 c vegetable or canola oil
1 tsp vanilla
3/4 cup chopped nuts (pecans, walnuts, almonds)

Maple filling:
4 oz cream cheese, softened
1/4 c butter, softened
2 c powdered sugar
1 tsp vanilla
1 tsp maple flavoring
milk, if needed


In a large bowl, combine oats, flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, beat eggs, applesauce, water, oil, and vanilla until well mixed, then stir into dry ingredients just until moistened. DON'T overmix. Gently fold in the nuts.

Drop batter by 2 tablespoons, 2 inches apart on a greased cookie sheet, shaping each into a circle. Bake at 350 for 9-10 minutes or until tops are firm. Remove to wire racks to cool.

In a small mixing bowl, beat filling ingredients together until light and fluffy, about 2-3 minutes. Add a tablespoonful of milk if you'd like it thinner. (I usually add 1 or 2.) Spread over bottom of half the cookies; top with remaining cookies. Store in refrigerator.

Nat's Notes:
1. If you find that they spread too much when baking, add a few tablespoonfuls of flour to the remaining batter.

adapted from the Pumpkin Whoopie Pie recipe found in the index

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7 Responses to “Maple-Nut Oatmeal Cream Pies”

  1. #
    nancy — November 3, 2010 @ 8:47 am

    These look and sound delicious!


  2. #
    Heather — November 3, 2010 @ 1:23 pm

    Looks good, like the homemade "oreo cookies" recipe I have from a distant cousin of ours. If you want the recipe just email me.


  3. #
    Joanne — November 3, 2010 @ 5:26 pm

    I did love those Little Debbie's oatmeal cream pies but I think maple filling actually might be the greatest idea anyone has ever had. Need these.


  4. #
    Kate Larsen — November 3, 2010 @ 7:34 pm

    okay, I am an avid follower now. I made the Best. Slopply Joes. Ever. last night and they were. I made the choc chip cookies that were rumored to taste like the fruit from the tree of life and they are excellente according to my kdis and a bunch of teenagers and my husband. That's pretty good. (btw, i didn't have malt, but am somewhat obsessed with protein powder, so I used 1/2 C choc whey protein powder and everyone loved them.) You haven't let me down yet. In fact, I should start a blog about making your recipes and feeding people….

    Oh, and these cookie-pies look incredible and I will be trying them since Little Debbie is not welcome in my house as of late. :)


  5. #
    Anatomy of Days — November 4, 2010 @ 4:10 am

    These look and sound delicious! Do they turn out crunchy or soft?


  6. #
    Natalie @ Perrys' Plate — November 4, 2010 @ 4:12 am

    Anatomy – They're very soft and cakey. More like an oatmeal spice cake than a traditional oatmeal cookie.


  7. #
    Hilary — November 5, 2010 @ 4:37 pm

    Those look DELICIOUS. We should have those while you're up here for Thanksgiving (without the nuts please!) and for the record my face doesn't swell up unless the nuts (peanut butter) come in contact with my face (eyes)…I just wouldn't be able to breath and I'd get sick so leaving them out is probably a good idea :)


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