Description
These Salted Caramel Gingerbread Oatmeal Cream Pies are everything you love about cozy holiday treats—chewy spiced cookies, fluffy cream filling, and a gooey layer of salted caramel to tie it all together. It’s like a warm holiday hug in cookie form! Perfect for gifting, sharing, or savoring all to yourself. Trust me, one bite and you’re hooked! #GingerbreadCookies #OatmealCreamPies #HolidayBaking
Ingredients
Scale
- Cookies:
- 1/2 cup salted butter, softened
- 3/4 cup brown sugar (preferably dark)
- 1/4 cup molasses
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 1 cup old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- Cream Filling:
- 3/4 cup salted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp milk of choice
- Salted Caramel:
- 3 tbsp coconut oil (melted) or avocado oil
- 1/4 cup almond butter
- 1/4 cup + 2 tbsp maple syrup
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla, mixing until smooth.
- Stir in oats, then add flour, baking soda, ginger, cinnamon, cloves, and salt. Mix until a dough forms.
- Scoop dough into small balls and place on the baking sheet, spacing a couple inches apart.
- Bake for 9–11 minutes, until edges are set and centers are slightly soft. Cool completely.
- For the cream filling, beat butter until smooth. Gradually add powdered sugar, vanilla, and milk, mixing until fluffy.
- For the caramel, whisk together melted oil, almond butter, maple syrup, and a pinch of salt until smooth.
- Spread a layer of cream filling on the flat side of one cookie, drizzle with caramel, and sandwich with another cookie.
- Repeat with remaining cookies and enjoy!
Notes
- Make sure cookies are completely cool before assembling to avoid melting the filling.
- Use dark brown sugar for a richer molasses flavor.
- Store assembled cookies in an airtight container in the fridge for up to 4 days.
- You can freeze the cookies and cream filling separately for longer storage.
- Swap almond butter with peanut butter for a nuttier twist on the caramel.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 390
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg