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Oatmeal Cream Pies with Ginger Cream

A nostalgic desert gets an upgrade! These Oatmeal Cream Pies with Ginger Cream are chewy, spicy, creamy, and everything you could ever want a cream pie to be. Winner!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Servings: 12 cream pies

Ingredients

For the oatmeal cookies:

  • 1 1/2 cups rolled oats
  • 1 cup all-purpose flour spooned and leveled off
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 8 Tbsp (1 stick) unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 large egg

For the ginger cream filling:

  • 1 package (8 oz) cream cheese, room temperature
  • 1/3 cup confectioners' sugar
  • 1/4 cup crystallized ginger, finely chopped

Instructions

For the oatmeal cookies:

  • Preheat oven to 350 degrees. On a baking sheet, bake oats on the top rack, shaking the pan intermittently to prevent burning, until lightly browned, 10 minutes. Transfer pan to a wire rack to cool, leaving oven on.
  • Meanwhile, in a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, using an electric mixer on medium speed, beat butter and sugars until light and fluffy. Beat in the egg. Add the flour mixture, beating until just combined. Stir in the toasted oats.
  • Fit 2 baking sheets with parchment. Roll dough, 2 tablespoons at a time, into balls, or use a #30 (1-ounce) ice-cream scoop; for each sheet, drop 12 balls 2 inches apart. With dampened hands, flatten each ball to a 1/2-inch thickness. Using the bottom and top racks, bake until cookies are lightly browned around the edges and set, 12 minutes, switching the baking sheets from top to bottom and rotating them from front to back halfway through baking. Remove from oven and let cookies cool for 5 minutes on baking sheets, then transfer cookies to a wire rack to cool completely.

For the ginger cream filling:

  • In a medium bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth. Beat in the ginger.
  • Frost the bottoms of 12 cookies with ginger cream, then top with the remaining 12 cookies.

Notes

Original recipe from, "The Beekman Heirloom Dessert Cookbook".