Maple Oatmeal Cream Pies: A Fall Twist on a Classic Treat

There’s something deeply nostalgic about a soft oatmeal cream pie. This recipe takes that cherished childhood treat and gives it a sophisticated, autumnal upgrade with the warm, rich flavor of pure maple syrup.

Imagine two perfectly soft, chewy oatmeal cookies, spiced with a hint of cinnamon, sandwiching a fluffy, decadent maple buttercream filling. Each bite is a perfect balance of textures and cozy fall flavor.

These are more than just cookies; they’re an experience. They taste like autumn leaves, cozy sweaters, and all the best parts of the season, baked into one unforgettable dessert.

Why You’ll Love It

• Perfectly Chewy Texture: We use old-fashioned oats to ensure the cookies are soft and delightfully chewy, never dry or crumbly.
• Rich, Authentic Maple Flavor: Using pure maple syrup in both the cookies and the filling provides a deep, genuine flavor that pancake syrup just can’t match.
• Better Than Store-Bought: Skip the preservatives. These homemade oatmeal cream pies taste fresher and more delicious than any packaged version.
• Make-Ahead Friendly: The components can be prepared in advance, making assembly a breeze when you’re ready to serve.
• The Ultimate Fall Treat: These are the perfect dessert for fall gatherings, bake sales, or simply enjoying with a cup of coffee on a crisp afternoon.

Ingredients

For the Cookies
Ingredient	Amount
Unsalted Butter, softened	1 cup (227g)
Light Brown Sugar, packed	1 cup (220g)
Pure Maple Syrup	¼ cup (60ml)
Large Eggs	2
Vanilla Extract	1 tsp (5ml)
All-Purpose Flour	1½ cups (180g)
Ground Cinnamon	1 tsp (2.6g)
Baking Soda	½ tsp (2.5g)
Salt	½ tsp (3g)
Old-Fashioned Rolled Oats	3 cups (240g)

For the Maple Cream Filling
Ingredient	Amount
Unsalted Butter, softened	½ cup (113g)
Powdered Sugar	2 cups (240g)
Pure Maple Syrup	¼ cup (60ml)
Vanilla Extract	1 tsp (5ml)

Ingredient Notes

• Butter: Use unsalted, room temperature butter. “Softened” means you can press it easily with a finger, but it’s not greasy or melted. This is key for creaming properly. For a dairy-free version, substitute with a high-quality vegan butter stick.
• Maple Syrup: Grade A Amber or Dark Robust syrup offers the best flavor. Avoid artificially flavored “pancake syrup.”
• Oats: Old-fashioned rolled oats are essential for the classic chewy texture. Instant or quick-cook oats will absorb liquid differently and result in a pasty cookie.
• Flour: Standard all-purpose flour works perfectly. To make these gluten-free, use a good quality 1-to-1 gluten-free baking flour blend and certified gluten-free rolled oats.

Equipment Needed

• Baking Sheets: Two large sheets allow you to bake more cookies at once and give them space to spread.
• Parchment Paper: Prevents the cookies from sticking and makes cleanup effortless.
• Stand Mixer (or Hand Mixer): Crucial for properly creaming the butter and sugar for both the cookies and the light, fluffy filling.
• Cookie Scoop: A 2-tablespoon cookie scoop ensures all your cookies are uniform in size, which is essential for perfect sandwiches.

Step-by-Step Instructions

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. (Prep: 10 minutes)
2. Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape down the sides of the bowl, then beat in the maple syrup, eggs, and vanilla extract until just combined.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt.
4. Mix the Dough: With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, then stir in the old-fashioned oats. Be careful not to overmix the dough.
5. Scoop and Bake: Using a 2-tablespoon cookie scoop, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches of space between them. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
6. Cool Cookies Completely: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is a critical step; assembling with warm cookies will melt the filling.
7. Make the Filling: While the cookies cool, clean your mixer bowl. Beat the softened butter on medium-high speed until creamy, about 2 minutes. Reduce the speed to low and gradually add the powdered sugar. Once incorporated, add the maple syrup and vanilla. Increase speed to medium-high and beat for 3–4 minutes until the filling is very light and fluffy.
8. Assemble the Pies: Take two similarly sized cookies. Spread or pipe a generous layer of maple cream filling onto the flat side of one cookie. Gently press the flat side of the second cookie on top to create a sandwich. Repeat with the remaining cookies.

Variations & Swaps

• Brown Butter Maple: For a deeper, nutty flavor, brown the butter for the cookie dough before creaming it with the sugar. Let it cool until solid but still soft.
• Extra Spice: Add ¼ teaspoon of ground nutmeg and a pinch of ground ginger to the dry ingredients for an even warmer spice profile.
• Gluten-Free: Use a 1-to-1 gluten-free all-purpose flour blend and certified gluten-free rolled oats. The texture will be nearly identical.
• Vegan/Dairy-Free: Use vegan butter sticks (not from a tub) and a flax egg replacer (2 tbsp ground flaxseed + 5 tbsp water).

Make-Ahead, Storage & Reheating

• Make-Ahead: The cookies can be baked and stored in an airtight container at room temperature for up to 2 days before assembling. The maple filling can be made up to a week in advance and stored in an airtight container in the refrigerator. Let it soften to room temperature and re-whip it before using.
• Storage: Assembled oatmeal cream pies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: For longer storage, flash-freeze the assembled pies on a baking sheet for an hour, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 3 months. Thaw at room temperature.

Serving Suggestions And Pairings

These Maple Oatmeal Cream Pies are a standout treat on their own, but they pair wonderfully with a beverage that complements their cozy flavor profile. Serve them with a tall glass of cold milk, a hot cup of black coffee, or a steaming chai latte.

For presentation, arrange them on a rustic wooden board or a simple white platter. They are perfect for fall bake sales, Thanksgiving dessert tables, or as a thoughtful, homemade gift packed in a cookie tin.

Troubleshooting & Common Mistakes

• Problem: My cookies spread too much.
  • Fix: Your butter was likely too soft, or your dough was too warm. Chill the scooped cookie dough on the baking sheet for 20-30 minutes before baking.
• Problem: The maple cream filling is runny.
  • Fix: The butter was too soft. Place the bowl in the refrigerator for 15-20 minutes to firm up, then try re-whipping it. If it’s still too soft, beat in a bit more powdered sugar, a tablespoon at a time.
• Problem: My cookies are hard and crunchy.
  • Fix: They were likely overbaked. For soft cookies, pull them from the oven when the edges are set and light golden brown, but the centers still look slightly underdone. They will finish baking from the residual heat on the pan.

FAQs

Can I use quick-cooking oats instead of old-fashioned?

It is not recommended. Old-fashioned rolled oats provide the classic chewy, hearty texture. Quick oats are cut finer and will absorb moisture differently, leading to a more dense, pasty cookie.

How do I get all my cookies the same size?

The best way to ensure uniform cookies is to use a spring-loaded cookie scoop. A 2-tablespoon scoop is the perfect size for these cream pies, ensuring even baking and perfect pairs for sandwiching.

Can I make these gluten-free?

Absolutely. This recipe adapts well to being gluten-free. Simply substitute the all-purpose flour with your favorite 1-to-1 gluten-free baking blend and make sure your rolled oats are certified gluten-free to avoid cross-contamination.

Why did my buttercream filling look separated or curdled?

This usually happens when your ingredients are at different temperatures, typically when the butter is too cold or the maple syrup is much colder. Ensure your butter is properly softened to room temperature before you begin. If it does split, continue beating on high speed for a few minutes; it will often come back together.

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Recipe Card

Nutrition

• Calories: 410 kcal
• Carbohydrates: 55g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 12g
• Sodium: 250mg
• Sugar: 35g

Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients and brands used.

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