Oatmeal Cream Pies with Rum-Raisin Brown Sugar Buttercream Frosting

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!
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 8 minutes
Servings 24 servings
Calories 247kcal
Author Faith Gorsky


Oatmeal Cookies:

Rum-Raisin Brown Sugar Buttercream Frosting:


  • 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.


  • 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.


Serving: 1cookie sandwich | Calories: 247kcal | Carbohydrates: 30g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 93mg | Potassium: 64mg | Fiber: 1g | Sugar: 20g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg