If a classic oatmeal cream pie decided to dress up for the holidays, this would be it. These salted caramel gingerbread oatmeal cream pies are soft, chewy, perfectly spiced, and filled with the dreamiest salted caramel buttercream. They have that nostalgic oatmeal cookie vibe we all love, but the molasses and warm gingerbread spices give them a cozy December glow up. This recipe is part of my 12 Days of Christmas Cookies series and I am obsessed because it’s a fun twist on a classic that still feels familiar, but a little more bakery style and extra in the best way.
Ingredients:
- Unsalted butter is the foundation of both the cookies and the buttercream, giving everything that rich, bakery style flavor. Softened butter creams smoothly with the sugar, which helps create a tender, chewy cookie texture. Using unsalted butter lets you fully control the salt level, especially important with salted caramel in the filling.
- Brown sugar adds moisture and keeps these cookies soft for days. The molasses already present in brown sugar enhances the warm gingerbread spices and creates that cozy holiday flavor. It also helps the cookies stay thick and chewy rather than crisp.
- Molasses is what gives these cookies their true gingerbread personality. It adds deep, rich sweetness and pairs perfectly with cinnamon, ginger, and nutmeg. Swapping it in for granulated sugar keeps the cookies moist and adds that classic holiday warmth.
- Eggs provide structure and stability so the cookies hold together once they’re sandwiched. They also help create a soft, pillowy texture instead of a dense cookie. Beating them well into the dough ensures even mixing and a smoother final bake.
- Vanilla enhances every other flavor in the recipe without overpowering it. It balances the spices and brings warmth to both the cookie dough and the buttercream. Think of it as the behind the scenes flavor booster.
- Flour gives the cookies structure and shape while still allowing them to stay soft. Using just the right amount keeps the cookies sturdy enough for sandwiching without becoming dry. Spoon and level your flour for best results.
- Baking powder gives the cookies a gentle lift so they don’t bake up too flat or dense. It works with the chill time to create thicker, bakery style cookies. This is especially important since molasses adds extra moisture.
- Cinnamon adds warmth and that classic holiday spice flavor we all love. It pairs perfectly with molasses and oats, making these cookies feel extra cozy. This is one of the main flavors that gives them their gingerbread vibe.
- Ginger brings that signature gingerbread bite and warmth. It balances the sweetness of the caramel and buttercream beautifully. Without it, these would taste more like spiced oatmeal cookies than true gingerbread.
- Nutmeg adds depth and a subtle background warmth that rounds out the spice blend. You don’t need much, but it makes a big difference in flavor. It gives the cookies that bakery style complexity.
- Salt balances the sweetness and enhances all the warm spices. It also keeps the cookies from tasting flat, especially with the caramel filling. A little salt goes a long way here.
- Cornstarch is the secret to soft, thick cookies that stay chewy even after cooling. It helps prevent spreading and keeps the texture tender. This is especially helpful when chilling the dough.
- Old fashioned oats are the star and give these cookies that classic chewy oatmeal cream pie texture. They hold their shape better than quick oats and add the perfect hearty bite. They also make the cookies sturdy enough to sandwich without falling apart.
- Powdered sugar creates a smooth, fluffy buttercream that pipes beautifully. It dissolves easily into the butter, giving the frosting that creamy texture. This is key for a light but rich filling.
- Heavy cream softens the buttercream and helps you control the consistency. A little goes a long way to make the frosting silky and spreadable. It also adds richness without making the frosting too sweet.
- Salted caramel brings deep, buttery sweetness and a salty contrast that makes these cream pies extra indulgent. It pairs perfectly with the gingerbread spices and oatmeal cookies. Using it inside the frosting and as a drizzle takes these over the top.
Why You’ll Love This Recipe
- Soft and chewy gingerbread oatmeal cookies with warm holiday spice.
- Salted caramel buttercream that is genuinely good enough to eat with a spoon.
- Nostalgic oatmeal cream pie vibes but totally holiday party ready.
- Makes 24 cookies and 12 cookie sandwiches which is perfect for gifting and cookie boxes.
- Chill time helps the cookies bake up thick and bakery style every time.
Equipment Needed
- Stand mixer or hand mixer to cream the butter, sugar, and molasses until fluffy.
- Mixing bowls to keep your dry ingredients separate for even mixing.
- Rubber spatula to fold in the oats without overmixing the dough.
- Cookie scoop so every cookie bakes the same size and shape.
- Baking sheets for even heat and consistent baking.
- Parchment paper or silicone mats to prevent sticking and help with even browning.
- Piping bag or offset spatula to fill and assemble neatly.
Salted Caramel Gingerbread Oatmeal Cream Pies
These Salted Caramel Gingerbread Oatmeal Cream Pies are soft, chewy, and filled with salted caramel buttercream. A cozy holiday twist on the classic oatmeal cream pie and part of my 12 Days of Christmas Cookies series.Pin RateServings: 12 cookiesCalories: 568kcalIngredients
Gingerbread Oatmeal Cookies
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ¼ cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 teaspoon cornstarch
- 3 cups old fashioned oats
Salted Caramel Buttercream
- ¾ cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
- ¼ cup salted caramel for the frosting
- Additional salted caramel for sandwiching
Instructions
Make the cookies
- Add softened butter and brown sugar to the bowl of your stand mixer. Beat on medium high speed for 2 minutes until light and fluffy.
- Add in the molasses, eggs, and vanilla extract. Beat another 2 minutes until smooth and fully combined.
- In a separate bowl whisk together flour, baking powder, cinnamon, ginger, nutmeg, salt, and cornstarch.
- Add the dry ingredients to the mixer bowl and mix on low until just combined.
- Fold in the oats with a spatula until evenly incorporated.
- Cover and refrigerate the dough for 30 minutes so the cookies bake up thicker and don’t spread too much.
- Scoop dough into medium sized cookies and place on a lined baking sheet, leaving space between each.
- Bake at 350 for 10 to 12 minutes until the edges are set and the centers are slightly soft.
- Let cookies cool completely before assembling. This recipe makes 24 cookies which becomes 12 cookie sandwiches.
Make the salted caramel buttercream
- In a clean bowl beat the butter for 2 minutes until creamy.
- Add vanilla extract and mix to combine.
- Slowly add powdered sugar on low speed, then increase to medium high and beat until fluffy.
- Add heavy cream 1 tablespoon at a time until you reach your perfect consistency.
- Add salted caramel and whip until smooth.
Assemble the cream pies
- Match cookies in pairs of similar size.
- Pipe or spread a generous layer of caramel buttercream on the bottom of one cookie.
- Drizzle or spoon a little salted caramel directly on top.
- Gently press the second cookie on top to create a sandwich.
- Repeat with remaining cookies to make 12 cream pies.
Video
Nutrition
Calories: 568kcal | Carbohydrates: 75g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 64mg | Potassium: 235mg | Fiber: 3g | Sugar: 48g | Vitamin A: 847IU | Vitamin C: 0.02mg | Calcium: 74mg | Iron: 2mg
Storage Instructions
- Store assembled cream pies in an airtight container at room temperature for up to 3 days.
- Refrigerate if your kitchen is warm, then let them sit at room temperature before serving.
- Freeze baked cookies without the filling, then assemble fresh when ready.
- Buttercream keeps in the fridge for up to 1 week or in the freezer for up to 1 month.
Tips and Tricks
- Chilling the dough for 30 minutes is key for thicker cookies, especially with molasses in the dough.
- Pull the cookies when the centers still look slightly underbaked so they stay soft and chewy.
- If your frosting feels too thick, add a splash of cream. If it feels too thin, add more powdered sugar 1 tablespoon at a time.
- If your cookies spread a bit, use a small bowl to swirl around the edges while they’re warm to reshape them.
Frequently Asked Questions
Can I make these ahead of time? Yes. The assembled cream pies stay soft for up to three days in an airtight container. They’re honestly even better the next day once the flavors settle.
Do I have to chill the dough? Yes. Refrigerating the dough for 30 minutes helps the cookies hold their shape and bake up thicker. Skipping this step can cause spreading because molasses adds extra moisture.
Can I freeze these? Yes. Freeze the baked cookies without the filling for up to two months. Assemble fresh with buttercream and caramel when you’re ready to serve.
Can I use store bought caramel? Absolutely. Store bought salted caramel works great and saves time. Homemade caramel just gives a deeper flavor if you already have it.
Can I make the cookies smaller? Yes. Use a smaller cookie scoop and reduce bake time to about 8 to 10 minutes. You’ll get more sandwiches, and they’re super cute for cookie boxes.
Why did my cookies spread too much? Your butter may have been too soft or the dough wasn’t chilled long enough. Make sure you chill for the full 30 minutes and spoon and level your flour for accuracy.
Do you LOVE Cookies?! Check out More of my Favs:
Salted Caramel Apple Pie Cookies
Tiramisu Cookies with Mascarpone Frosting
The Absolute Best Brown Butter Chocolate Chip Cookies (With VIDEO)
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