Salted Caramel Gingerbread Oatmeal Cream Pies

Let me just say… this one is a holiday hug in cookie form! If you’ve ever craved something that tastes like a cozy fireplace moment—with a little sticky-sweet indulgence—you’re in for a treat. These Salted Caramel Gingerbread Oatmeal Cream Pies are chewy, spiced, and gloriously gooey, with ribbons of buttery salted caramel nestled between soft oatmeal-gingerbread cookies and dreamy vanilla cream. They’re festive without being fussy, nostalgic yet new. Trust me, you’re going to love this!

Whether you’re making a batch for a cookie exchange, tucking them into lunchboxes, or sneaking one with your morning coffee (no judgment here!), these little delights are absolutely magical. The gingerbread spice brings the warmth, the salted caramel brings the drama, and the oatmeal gives it that wholesome chew that keeps you coming back for more. Let’s get baking—your kitchen is about to smell like a December dream.

Why You’ll Love Salted Caramel Gingerbread Oatmeal Cream Pies

Versatile: Bake them big for bakery-style indulgence or small for perfect party treats. They freeze beautifully too, so you can save a stash for when cravings strike.

Budget-Friendly: No fancy ingredients here! Just pantry staples turned into something seriously special.

Quick and Easy: No complicated steps, no chilling required. You’ll have these beauties sandwich-ready in under an hour.

Customizable: Prefer less spice? Scale back the ginger. Want more crunch? Add chopped pecans or toffee bits. These are your cookies—make them your own.

Crowd-Pleasing: Adults swoon over the salted caramel, kids devour the soft cream centers—these pies win hearts at every age.

Ingredients in Salted Caramel Gingerbread Oatmeal Cream Pies

Oatmeal Gingerbread Cookies

Old-Fashioned Rolled Oats: For that hearty, chewy texture that pairs perfectly with the soft cookie base.
Brown Sugar: Adds molasses-rich depth and that perfect chewy consistency.
Unsalted Butter: Softened to create a luscious, rich dough that spreads just the right amount.
Molasses: The signature flavor of gingerbread—warm, dark, and cozy.
Egg: Binds everything together while adding moisture.
All-Purpose Flour: Just enough to hold the cookies without making them dense.
Baking Soda: Helps these cookies puff up then settle into that perfect soft texture.
Ground Ginger: Spicy, warming, and unmistakably festive.
Cinnamon & Nutmeg: Supporting spices that round out the gingerbread magic.
Salt: Balances the sweetness and enhances the depth of flavor.

Vanilla Cream Filling

Cream Cheese: Makes the filling creamy with just a slight tang to cut the sweetness.
Powdered Sugar: Sweetens the filling and creates a smooth, pipeable texture.
Vanilla Extract: Adds that dreamy, nostalgic flavor we all love.
Heavy Cream: Whipped in to make it light, fluffy, and irresistible.

Salted Caramel

Granulated Sugar: Caramel’s base—melts down to golden goodness.
Unsalted Butter: Creates a silky caramel with depth and richness.
Heavy Cream: Adds smoothness and that luscious pourable consistency.
Flaky Sea Salt: The magic finishing touch—just a pinch takes the caramel over the top.

Instructions

Make the Salted Caramel

Add granulated sugar to a saucepan over medium heat. Stir constantly until it melts into a golden liquid.
Whisk in butter until fully combined, then slowly pour in the heavy cream while stirring. Let it bubble for 1–2 minutes.
Remove from heat and stir in flaky sea salt. Let cool to room temperature.

Prepare the Cookie Dough

Preheat your oven to 350°F and line baking sheets with parchment paper.
In a large mixing bowl, beat together softened butter and brown sugar until light and fluffy.
Add the molasses and egg, mixing until smooth.
In a separate bowl, whisk together oats, flour, baking soda, ginger, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Scoop dough onto prepared baking sheets and flatten slightly with your fingers or a spoon.
Bake for 10–12 minutes or until the edges are golden and centers are just set. Let cool completely.

Make the Vanilla Cream

Beat softened cream cheese until smooth.
Add powdered sugar and vanilla extract, mixing until fully incorporated.
Pour in heavy cream and beat until the mixture is fluffy and holds soft peaks.

Assemble the Cream Pies

Match cookies in pairs by size. Pipe or spoon vanilla cream onto the flat side of one cookie.
Drizzle a small spoonful of cooled salted caramel over the cream.
Top with the second cookie and gently press to sandwich them together.
Optional: drizzle more caramel over the top and sprinkle with flaky sea salt for extra flair.

How to Serve Salted Caramel Gingerbread Oatmeal Cream Pies

Pair with hot coffee or a cold glass of milk—they’re stunning either way. These cookies also make perfect edible gifts when wrapped in parchment and tied with twine. Hosting a dessert table? Stack them high on a cake stand with a caramel drizzle for a show-stopping centerpiece.

Additional Tips

Prep Ahead: The caramel and cream can be made a day in advance. Just keep them covered and chilled.
Spice Level: Adjust the spices to your taste—cloves or allspice make fun additions.
Make Them Mini: Use a teaspoon-sized scoop for tiny, bite-sized cookie sandwiches.
Chill for Clean Cuts: After assembling, chill for 15 minutes to help the cream set if you want clean, bakery-style edges.
Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Let thaw in the fridge before serving.

FAQ Section

Q1: Can I make the caramel ahead of time?
A1: Yes! It can be made up to 5 days in advance and stored in the fridge. Reheat gently before using.

Q2: Can I substitute instant oats?
A2: For best texture, stick with old-fashioned oats. Instant oats may make the cookies too soft.

Q3: How do I keep the cookies from spreading too much?
A3: Make sure your butter isn’t overly soft and chill the dough if your kitchen is warm.

Q4: Can I make these gluten-free?
A4: Absolutely. Use a 1:1 gluten-free flour blend and certified gluten-free oats.

Q5: Is there a dairy-free alternative to the cream filling?
A5: Yes! Use dairy-free cream cheese and whip coconut cream instead of heavy cream.

Q6: How can I adjust the sweetness?
A6: Cut back slightly on the brown sugar or powdered sugar if you prefer a less sweet cookie.

Q7: Can I freeze these assembled?
A7: Yep! Freeze individually on a tray, then store in a freezer bag. Thaw in the fridge overnight.

Q8: Can I use store-bought caramel?
A8: You can, but homemade tastes richer and has that fresh, buttery flavor.

Q9: How do I transport them without making a mess?
A9: Place parchment between layers and keep them cool. A firm filling helps keep them intact.

Q10: Can I turn this into a bar dessert instead?
A10: Totally! Press the cookie dough into a pan, bake as bars, then layer with cream and caramel before slicing.

Conclusion

There you have it, friend—a batch of Salted Caramel Gingerbread Oatmeal Cream Pies that taste like pure holiday magic in every bite. From the warm spices and soft oatmeal cookies to that dreamy caramel-kissed filling, this treat is the perfect balance of cozy and indulgent. Whether you’re baking them for a festive gathering, wrapping them up as edible gifts, or sneaking one (or two) with your afternoon coffee, trust me—these little pies are going to steal the show. So tie on that apron, preheat that oven, and let the sweet, spiced aroma fill your kitchen. You’ve got this—and once you taste them, you’ll be making these again and again.

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