Description
Indulge in these festive Salted Caramel Gingerbread Oatmeal Cream Pies, featuring soft and chewy gingerbread oatmeal cookies filled with a smooth cream filling and an easy homemade salted caramel. A perfect blend of warm spices, sweet cream, and rich salted caramel makes them the ultimate holiday treat.
Ingredients
Scale
- 1 cup salted butter, softened
- 1¼ cups dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup molasses
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon ground cinnamon
- 1½ cups old-fashioned rolled oats
- ½ cup unsalted butter, softened (for filling)
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 7 oz jar marshmallow fluff
- 1 tablespoon maple syrup
- ½ cup granulated sugar (for caramel)
- 2 tablespoons unsalted butter (for caramel)
- ¼ cup heavy cream
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper.
- In a mixer, combine the butter and sugars, beating until creamy. Add eggs one at a time, beating well after each addition. Stir in molasses and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, ginger, cloves, and cinnamon. Gradually add the dry mixture to the wet ingredients, mixing until combined. Stir in oats.
- Refrigerate the dough for at least 1 hour.
- Using a small cookie scoop, shape dough into 1-inch balls and place on the prepared baking sheets. Bake for 10-12 minutes. Let cool slightly, then transfer to a wire rack.
- Beat the softened butter until creamy. Gradually add powdered sugar. Stir in vanilla extract, marshmallow fluff, and maple syrup.
- In a saucepan over medium heat, melt sugar until amber. Add butter and stir until melted. Carefully add heavy cream and stir until smooth. Remove from heat and stir in sea salt. Let cool.
- Spread cream filling on the flat side of one cookie. Drizzle with salted caramel. Top with another cookie to sandwich the filling.
- Allow assembled cream pies to set for a few minutes before serving.
Notes
- For a festive touch, sprinkle the cream filling with a pinch of cinnamon or powdered sugar before sandwiching the cookies.
- Store assembled cream pies in an airtight container in the refrigerator for up to 3 days.
- These cream pies can be frozen for up to 2 months. Wrap each pie individually in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator before serving.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cream pie
- Calories: 250
- Sugar: 22g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg