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Home » Type » Desserts » Cookies » Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting

Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting

October 7, 2019 by Faith 32 Comments

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Inspired by Little Debbie Oatmeal Creme Pies, these Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting give those classic cookie sandwiches a grown-up twist!

Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting on Parchment Paper on Wooden Table

Was anyone else a fan of the Little Debbie cream-filled oatmeal cookie sandwiches (aka Oatmeal Creme Pies) as a kid?

They were a very rare treat for my sister and I! Mom never bought them, which made them all the more fun to eat at our friends’ houses when mom wasn’t around. (Shhh, lol.)

Those iconic treats inspired these cookies! While I would love to tell you that these cookies were given a healthy makeover, the fact of the matter is that just about the only healthy thing about these cookies is that they contain oatmeal (and eggs, lol!).

However, at least by making them at home instead of buying them pre-made, you know the quality of ingredients that’s going into them. And of course there are no preservatives or other ingredients you can’t pronounce!

Plus, the homemade version is so much more delicious, especially this fun flavor profile! Instead of making a plain white cream filling, I made a Rum-Raisin Brown Sugar Buttercream Frosting. Because why not, right?!

Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting 2

In This Article

  • Little Debbie Oatmeal Creme Pies
  • Homemade Oatmeal Cream Pies
  • Brown Sugar Buttercream
  • Can You Freeze Oatmeal Cream Pies?
  • More Sandwich Cookies Recipes:
  • Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting

Little Debbie Oatmeal Creme Pies

The interesting thing about Little Debbie Oatmeal Cream Pies is that they’re actually cookies! These pies consist of two soft and chewy molasses oatmeal cookies sandwiched together with white creme filling.

Homemade Oatmeal Cream Pies

Whip up these up for a delicious lunchbox dessert or mid-afternoon snack!

Oatmeal Cream Pies Ingredients

Oatmeal Cookies: 

  • Unsalted butter
  • Dark brown sugar
  • Pure vanilla extract
  • Eggs
  • All-purpose flour
  • Baking soda
  • Salt
  • Cinnamon
  • Old-fashioned rolled oats

Rum-Raisin Brown Sugar Buttercream Frosting:

  • Unsalted butter
  • Shortening (or more unsalted butter)
  • 2 teaspoons blackstrap molasses
  • Pure vanilla extract
  • Butter flavor
  • Rum flavor
  • Powdered sugar
  • Milk
  • Golden raisins

(See the recipe card below for measurements.)

Oatmeal Cream Pies with Description

Brown Sugar Buttercream

I’ve experimented with several brown sugar buttercream recipes throughout the years. The method that I came up with for this recipe is the easiest, and every bit as delicious as other versions. Instead of making a Swiss or Italian meringue buttercream, I wanted to stick with an American buttercream, which is by far the fastest to make. However, the issue is that brown sugar can create a grainy texture in frosting, so it has to be treated with a bit of care.

Instead of dealing with brown sugar directly, I remembered that brown sugar is nothing more than white sugar with molasses added back in. Because of this, I decided to go a much easier route with the frosting. I use powdered sugar (which is what is normally used in American buttercream) and add molasses (which is a liquid and won’t cause graininess). It works like a charm and the frosting comes out perfect!

The flavor of the frosting is fabulous with notes of caramel and butterscotch. The molasses cuts through a bit of the super sweetness that buttercream normally has, and adds depth and complexity.

Pro Tip: Brown sugar is just white sugar with molasses added back in!

Dish of Rum Raisin Brown Sugar Buttercream Frosting

Brown Sugar Buttercream Flavor Variations

I flavored the brown sugar buttercream for these Oatmeal Cream Pies with rum flavoring and golden raisins. However, this frosting recipe can easily be adjusted to make whatever brown sugar buttercream flavor you like.

Here are a few flavor ideas:

  1. Basic Brown Sugar Buttercream: Omit the butter flavor, rum flavor, and raisins. Add more milk if needed.
  2. Cinnamon Brown Sugar Buttercream: Omit the butter flavor, rum flavor, and raisins. Add 1/2 teaspoon ground cinnamon and more milk if needed.
  3. Brown Sugar Maple Buttercream: Omit the butter flavor, rum flavor, and raisins. Add 1 teaspoon maple flavor and more milk if needed.

I think this frosting would be lovely on any number of cakes, like gingerbread, classic vanilla cake, or even banana bread if you want to add a bit of decadence. And it’s absolutely perfect in these classic cookies!

Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting 3

Can You Freeze Oatmeal Cream Pies?

Yes! My homemade Oatmeal Cream Pies freeze very well. To freeze these sandwich cookies, I do the following:

  1. Wrap each cookie sandwich in parchment paper.
  2. Place it in an airtight freezer-safe container or zip-top plastic bag.
  3. Label the container with the date and its contents.
  4. Store it in the freezer for up to 3 months.
  5. Let the cookie sandwiches thaw to room temperature before serving.

More Sandwich Cookies Recipes:

  • Low Carb Chocolate Whoopie Pies with Keto Cheesecake Buttercream
  • Double Chocolate Almond Chewy Cookie Sandwiches (Gluten-Free)
  • Soft and Chewy Gingerdoodle Sandwich Cookies
  • Birthday Cake Cookie Sandwiches
  • Fudgy Dark Chocolate Cookie Sandwiches with Raspberry Buttercream for Two
  • Soft Cannoli Cookie Sandwiches with Almond, Orange, and Dark Chocolate

Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting 4
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting

By: Faith Gorsky
Inspired by Little Debbie Oatmeal Creme Pies, these Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting give those classic cookie sandwiches a grown-up twist!
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 8 mins
Course Dessert
Cuisine American
Servings 24 servings
Calories 247 kcal

Ingredients
  

Oatmeal Cookies:

  • 1 cup unsalted butter at room temperature
  • 1 cup dark brown sugar packed
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups old-fashioned rolled oats

Rum-Raisin Brown Sugar Buttercream Frosting:

  • 5 tablespoons unsalted butter at room temperature
  • 5 tablespoons shortening at room temperature (or use more unsalted butter)
  • 2 teaspoons blackstrap molasses
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon butter flavor
  • 1/2 teaspoon rum flavor
  • 2 cups powdered sugar
  • 1 tablespoon milk more or less as needed
  • 2 tablespoons golden raisins finely chopped

Instructions
 

  • Preheat oven to 350F; line 2 large baking sheets with parchment paper.
  • For the cookies, cream together the butter and brown sugar, and then cream in the vanilla and eggs in a large bowl.
  • Sift the flour, baking soda, salt, and cinnamon into the bowl with the wet ingredients, and stir to combine. Stir in the oats.
  • Drop the dough by the tablespoon onto the prepared baking sheets (I like to use a 1-tablespoon ice cream scoop), leaving about 2 to 3 inches between the cookies so they have room to spread out. You should get about 48 cookies out of this.
  • Bake until the cookies are set on the bottom but look just a touch doughy in the center, about 7 to 8 minutes.
  • Let the cookies cool for 10 minutes on the baking sheets, and then transfer them to a wire rack to finish cooling. Cool the cookies completely before sandwiching them with the frosting.
  • For the frosting, use an electric beater to mix together the butter, shortening, molasses, vanilla extract, butter flavor, and rum flavor in a large bowl until smooth. Gradually beat in the powdered sugar, slowly adding enough milk so the frosting reaches your desired consistency. Once smooth, stir in the raisins. Store the frosting in an airtight container in the fridge until ready to use (it will keep for up to a week in the fridge).
  • Assemble the pies by sandwiching two cookies together with frosting in the middle.

Faith's Tips

  • This recipe yields 24 cookie sandwiches, or 48 cookies and about 1 1/2 cups frosting.
To freeze these sandwich cookies:
  1. Wrap each cookie sandwich in parchment paper.
  2. Place them in an airtight freezer-safe container or zip-top plastic bag.
  3. Label the container with the date and its contents.
  4. Store it in the freezer for up to 3 months.
  5. Let the cookie sandwiches thaw to room temperature before serving.

Nutrition

Nutrition Facts
Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting
Amount Per Serving (1 cookie sandwich)
Calories 247 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 40mg13%
Sodium 93mg4%
Potassium 64mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Vitamin A 329IU7%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Oatmeal Cream Pies, Oatmeal Creme Pies
Tried this recipe?Let me know how it was!

Oatmeal Cream Pies with Rum Raisin Brown Sugar Buttercream Pin

This post was first published on An Edible Mosaic on October 13, 2009; it was updated with new photos on November 3, 2013 and more information on October 7, 2019.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Cookies Tagged: American Buttercream, Baking, Brown Sugar Buttercream, Brown Sugar Frosting, Cookies, Desserts, Oatmeal Cookies, Oatmeal Sandwich Cookies, Oats, Raisins, Recipes, Sandwich Cookies

Comments

  1. salvegging says

    January 27, 2014 at 11:19 am

    Hi, do you know if you can freeze the dough balls for this to bake off a few at a time? Thanks!

    Reply
    • Faith says

      January 28, 2014 at 7:33 am

      Salvegging, I haven’t tried it, but I think that would work fine! If you want to give it a try, I’d thaw the balls right on the cookie sheet and just bake when they’re thawed. If you try it, let me know how it goes! :)

      Reply
  2. Dina says

    November 3, 2013 at 5:22 pm

    I love oatmeal cookie sandwiches but these sound particularly delicious with that frosting!

    Reply
  3. Nutmeg Nanny says

    October 20, 2009 at 8:48 pm

    Wow…these look awesome! The butter cream sounds delicious too:)

    Reply
  4. [email protected] says

    October 16, 2009 at 9:52 am

    wow!! they are calling my name!! vat a great treat faith!!

    Reply
  5. Rosa says

    October 15, 2009 at 2:41 pm

    Terrific! What a fantastic treat!

    Cheers,

    Rosa

    Reply
  6. Catherine- Living the Gourmet says

    October 14, 2009 at 3:43 pm

    This looks so good! Yummy! You have another winner! :)

    Reply
  7. CraftyBaker says

    October 14, 2009 at 3:09 pm

    These look amazing. Oatmeal cream pies were a favorite childhood snack of mine. One question… do these have to be refrigerated b/c of the icing, or can they sit at room temp?

    Reply
    • admin says

      October 15, 2009 at 7:23 pm

      Crafty Baker, I left these out for the first day, then I refrigerated them after that. Before serving, I let them sit out at room temperature for a couple hours to take the chill off. Let me know if you have any other questions! :)

      Reply
  8. Blond Duck says

    October 14, 2009 at 1:16 pm

    Thanks for the sweet note on LFB!

    Reply
  9. AnOpinionForYouToConsider says

    October 14, 2009 at 10:09 am

    Not drinking alcohol doesn’t mean you can’t cook with it, you know…

    Recipe looks delish, otherwise. I may try it with some Mount Gay Jamaican rum… Maybe try to sub McCann’s steel-cut for the rolled oats…

    Reply
    • admin says

      October 14, 2009 at 12:29 pm

      An Opinion For You To Consider, You’re absolutely right, when you cook with alcohol, most of it cooks off. Too bad the buttercream in this recipe isn’t cooked! (Which is why I ended up using the imitation flavoring.)

      Reply
  10. Dawn says

    October 14, 2009 at 10:34 am

    I’m drooling–they look amazing!

    Reply
  11. Holly says

    October 14, 2009 at 10:32 am

    ABSOLUTELY RIDICULOUS.

    Reply
  12. Heavenly Housewife says

    October 14, 2009 at 9:34 am

    these are gorgeous! I want some!

    Reply
  13. Lorraine @ Not Quite Nigella says

    October 14, 2009 at 7:07 am

    Wow, what a mouthful (and I don’t mean the name!). They sound delightful and I happen to love sandwich cookies :D

    Reply
  14. Natasha - 5 Star Foodie says

    October 14, 2009 at 8:18 am

    OMG, the Rum-Raisin Brown Sugar Buttercream sounds so amazing, I’m totally in love with this idea!

    Reply
  15. Reeni says

    October 14, 2009 at 7:28 am

    What sweet treats these are! I love the flavor combination! They look absolutely divine!

    Reply
  16. Krista says

    October 14, 2009 at 5:18 am

    The butter cream sounds like the perfect partner for the oatmeal cookies. These would be great to make for a cookie exchange with Christmas coming and all…

    Reply
  17. TasteStopping says

    October 14, 2009 at 4:21 am

    The cookies sound delicious. I am always impressed when I hear of people who have the confidence to improvise in their cooking and baking, which it seems like you’ve done with your rum-raisin brown sugar buttercream. I think another great benefit from adding the raisins to the filling, rather than the cookies themselves, is that you give yourself some flexibility. Some cookies can have simple brown sugar buttercream, and those who like raisins can have the souped up version. And to make a batch of each doesn’t seem like it would be all that hard!

    Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

    Reply
  18. Fitness Surfer says

    October 14, 2009 at 12:28 am

    LOL! …my own version of “Toasted Apple-Cheese Sandwich” it was fast and healthy and delicious. It even kept me full for a long time. I took a pict and will share soon. Thank you for inspiring my new favorite lunch.

    Reply
  19. Fitness Surfer says

    October 14, 2009 at 12:24 am

    Wow those look good. I actually tried my own version of the

    Reply
  20. theUngourmet says

    October 13, 2009 at 10:14 pm

    Yum! The rum raisin filling sounds terrific! What a great treat!

    Reply
  21. BettyPie says

    October 13, 2009 at 10:03 pm

    Wow, those look amazing and what great pictures you have.

    Reply
  22. sophia says

    October 13, 2009 at 7:14 pm

    rum-raisin brown sugar buttercream! Wow, that’s a long name, and every word of it sounds freaking delicious!

    Reply
  23. ABowlOfMush says

    October 13, 2009 at 6:24 pm

    Yum! These looks really gorgeous, and the flavors sound yummy!

    Reply
  24. Chaya says

    October 13, 2009 at 5:40 pm

    The texture of these cookies is amazing. They look light and fluffy and delicious. It just might be the brown sugar or the rum flavoring. Whatever, I would be proud to serve these, in my home.

    Reply
  25. Christiane says

    October 13, 2009 at 5:35 pm

    Oh, Oatmeal raisin cookies are my absolute favorite, but I love your idea of the frosting! Well done!

    Reply
  26. Anh says

    October 13, 2009 at 5:30 pm

    You always have the best home-made recipes around. This is no exception!

    Reply
  27. Juliana says

    October 13, 2009 at 1:33 pm

    Oh! These little pies look so yummie, rum-raisin…have to give a try :-)

    Reply
  28. Jen says

    October 13, 2009 at 2:42 pm

    I am so very impressed! You are so creative and these look so delicious!

    Reply
  29. Blond Duck says

    October 13, 2009 at 11:45 am

    Oh my. Oh my, my, my. I knew there was a reason I felt compelled to return today. To drool over these delights!

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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