Spiced Eggnog Oatmeal Cream Pies bring warm nutmeg and cinnamon to a soft cookie sandwich. The oatmeal cookies have chewy centers and lightly golden edges. A fluffy eggnog buttercream adds a rich, creamy middle without making the cookies soggy. They are a cozy treat to make ahead and share.
Why I Love This Recipe
The charm is in the mix of textures: a little oat chew, tender cookie edges, and a smooth filling. Eggnog goes into the buttercream rather than the dough, so its flavor comes through without adding too much liquid to the cookies.
- Warm spice: Cinnamon in the cookies and nutmeg in both layers give every bite a cozy flavor.
- Easy portions: Matching cookies by size keeps the sandwiches tidy.
- Make-ahead friendly: A short rest helps the cookies soften around the filling.
- Simple finish: These pies need no glaze or extra topping.
What You’ll Need
- Servings: 12 cream pies; 1 cream pie per serving
- Prep Time: 30 minutes
- Cook Time: 24 minutes, for 2 batches
- Cooling Time: 30 minutes after the final batch
- Chilling Time: 20 minutes
- Total Time: 1 hour 44 minutes
- Oven Temperature: 350°F (175°C)
- Pan Size: Two parchment-lined 13 x 18-inch rimmed baking sheets
For the oatmeal cookies:
- 1/2 cup (113 g) unsalted butter, softened but still cool
- 3/4 cup (150 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (150 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fine salt
- 1 1/2 cups (135 g) old-fashioned rolled oats
For the eggnog buttercream:
- 1/2 cup (113 g) unsalted butter, softened but still cool
- 2 cups (240 g) powdered sugar, sifted
- 2 tablespoons (30 ml) thick pasteurized nonalcoholic eggnog, at cool room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine salt
Tools You Need
- Stand mixer with paddle attachment or electric hand mixer
- Large and medium mixing bowls
- Measuring cups and spoons or a kitchen scale
- Flexible spatula
- Two 13 x 18-inch rimmed baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
- Piping bag with a wide round tip, or a small spreading spatula
How to Make Spiced Eggnog Oatmeal Cream Pies
Let the cookies cool fully before adding the buttercream.
Step 1: Mix the Dry Ingredients
Heat the oven to 350°F (175°C) and line two 13 x 18-inch rimmed baking sheets with parchment paper.
Whisk 1 1/4 cups (150 g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon fine salt in a medium bowl.
Step 2: Cream the Butter and Sugars
Beat 1/2 cup (113 g) softened unsalted butter, 3/4 cup (150 g) packed light brown sugar, and 1/4 cup (50 g) granulated sugar on medium speed for 2–3 minutes, until lighter and fluffy.
Beat in 1 large egg and 1 teaspoon vanilla extract until smooth, scraping the bowl.
Step 3: Finish the Dough
Mix the dry mixture from Step 1 into the butter mixture on low speed just until no flour streaks remain.
Fold in 1 1/2 cups (135 g) old-fashioned rolled oats with a spatula. The dough should be soft and scoopable, with oats spread throughout.
Step 4: Portion and Bake
Divide the dough into 24 equal portions, about 27 g each or a scant 2 tablespoons, and place 12 on each prepared sheet with about 2 inches between the portions. Gently flatten each mound slightly.
Bake one sheet at a time on the middle rack for 10–12 minutes, until the edges are lightly golden and the centers look soft but no longer wet. Keep the second sheet in a cool spot while the first bakes.
Let each batch rest on its parchment-lined sheet for 5 minutes, then move the cookies to a wire rack. Allow the final batch about 30 minutes total cooling time before filling; the cookies must be fully cool.
Step 5: Whip the Eggnog Filling
Beat 1/2 cup (113 g) softened unsalted butter for 2 minutes, until creamy.
Beat in 2 cups (240 g) sifted powdered sugar on low speed, then add 2 tablespoons (30 ml) pasteurized nonalcoholic eggnog, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon fine salt.
Beat on medium-high for 3 minutes, scraping the bowl, until fluffy. The filling should hold a soft ridge. If it seems loose, chill it for 10 minutes, then beat briefly; this adds time to the recipe.
Step 6: Fill and Serve
Match the 24 cooled cookies into 12 similar-sized pairs and turn the lower cookies flat-side up.
Divide all the eggnog buttercream evenly among 12 lower cookies, about 2 tablespoons per cookie. Pipe a broad spiral or spread an even layer, leaving a small border.
Set the matching cookies on top, flat-side down, and press gently until the filling reaches just inside the edges. Refrigerate for 20 minutes to help the filling set.
Serve the cream pies alone. For smaller portions, cut a chilled sandwich in half with a gentle sawing motion, keeping its filling between the cookies.
Why This Recipe Works (Quick Science)
Brown sugar helps the cookies hold moisture, while rolled oats give them their chewy texture. Creaming the butter and sugars adds air for a tender bite. A small amount of baking soda helps the cookies spread and brown.
Eggnog adds flavor and a little liquid to the buttercream. Keeping that amount small lets the butter and powdered sugar hold a fluffy layer. Nutmeg boosts the eggnog flavor without thinning the filling. Fully cooled cookies protect that texture by keeping the butter from melting.
Common Mistakes to Avoid
- Using melted butter: It can make the cookies spread too far and leave the filling greasy.
- Packing the flour: Too much flour can make the cookies dry. Weigh it or spoon it into the cup and level it.
- Baking until firm: The centers finish setting on the sheet. Take them out while they are still soft.
- Filling warm cookies: Warm cookies melt buttercream and make the layers slide.
- Adding extra eggnog: Too much liquid makes a loose filling. Use the measured amount.
Make-Ahead and Storage
Keep the filled pies in an airtight container in the refrigerator for up to 3 days, with parchment between layers. Let them stand for 10–15 minutes before serving for a softer bite.
Freeze individually wrapped pies in a sealed freezer container for up to 1 month. Thaw overnight in the refrigerator.
You can bake the unfilled cookies a day ahead and keep them airtight at room temperature. Make the buttercream on assembly day for easy spreading.
Substitutions and Variations
- Quick oats: They can replace the rolled oats by weight, but the cookies will have a finer texture. Avoid steel-cut oats.
- Spice level: For a milder filling, reduce its nutmeg to 1/8 teaspoon.
- Eggnog choice: Use a thick dairy eggnog for the most predictable filling. Thin plant-based versions can change its texture.
Macros Information
Estimated per cream pie, based on 12 equal sandwiches. Values vary with ingredient brands and portion size.
- Calories: 395
- Protein: 4 g
- Carbohydrates: 58 g
- Fat: 17 g
- Saturated Fat: 10 g
- Fiber: 2 g
- Sugar: 40 g
- Sodium: 200 mg
Frequently Asked Questions (FAQ)
Q: Can I use quick oats?
A: Yes, use 135 g. The texture will be less craggy and slightly finer. Do not use steel-cut oats.
Q: Is there eggnog in the cookies?
A: No. The eggnog goes into the buttercream, where its flavor stays clear and the liquid is easier to control.
Q: Can I use homemade eggnog?
A: Use a thick, cooked and fully chilled version made with pasteurized ingredients. Bring only the measured portion to cool room temperature before mixing.
Q: Why did my cookies spread too much?
A: The butter may have been too warm, or the flour may have been undermeasured. If the dough feels greasy or very loose, chill it for 15–20 minutes before portioning. Allow extra time for that rest.
Q: Why is my buttercream runny?
A: Warm butter or extra liquid can soften it. Chill it for 10 minutes and beat again before adding anything else.
Q: Can I make them smaller?
A: Yes. Divide the dough into 48 smaller cookies for 24 mini sandwiches. Begin checking after 7 minutes and divide the filling evenly. Total baking time will depend on how many sheets you use.
Q: Do these need a topping?
A: No. The spiced cookies and eggnog middle provide all the flavor and texture they need.
Q: Can I freeze the assembled pies?
A: Yes. Wrap them separately and freeze in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
Final Thoughts
Spiced Eggnog Oatmeal Cream Pies turn a simple oatmeal cookie into a cozy cream-filled treat. Keep the cookies soft, let them cool, and give the filling a short chill for neat sandwiches. Leave a comment with how yours turned out. Happy cooking!
