Name: Easy Spiced Eggnog Oatmeal Cream Pies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 ½ cups old-fashioned rolled oats; 1 cup all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; ½ cup unsalted butter, softened; ½ cup brown sugar, packed; ¼ cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup unsalted butter, softened; 1 ½ cups powdered sugar; 2 to 3 tablespoons eggnog; ⅛ teaspoon ground nutmeg

Soft, spiced oatmeal cookies with a creamy eggnog filling? Yes, please! These Easy Spiced Eggnog Oatmeal Cream Pies are the ultimate holiday twist on a childhood classic. They bring together the heartwarming nostalgia of oatmeal cream pies and the cozy, festive flavor of eggnog in one irresistible sandwich cookie. Perfect for sharing or indulging solo by a twinkling tree, these treats strike the ideal balance between spice and sweetness.

Each bite gives you a soft and chewy oatmeal cookie with a hint of cinnamon, nutmeg, and cloves, paired with a smooth, creamy eggnog filling that melts perfectly on your tongue. They’re festive enough to grace any cookie platter, yet easy enough to whip up even on a busy December afternoon. If you love comfort food with a holiday flair, these cream pies are a must-bake.

Preparation Phase & Tools to Use

Before diving into this delicious holiday recipe, make sure your kitchen is armed with the right gear:

Mixing Bowls: You’ll need at least two – one for the dry ingredients and another for the wet mixture. This keeps your baking process smooth and organized.
Hand Mixer or Stand Mixer: Essential for creaming the butter and sugars together, and especially helpful when whipping up the fluffy eggnog filling.
Silicone Spatula: Ideal for scraping down the sides of your bowls and ensuring nothing goes to waste.

Baking Sheets: Choose heavy-duty sheets for even baking, which helps avoid overbrowning the cookies.
Parchment Paper or Silicone Baking Mats: These prevent sticking and make cleanup a breeze.
Cookie Scoop: A medium cookie scoop ensures evenly-sized cookies for a neat sandwich effect.

Cooling Rack: Important for allowing the cookies to cool without becoming soggy from residual heat.

Having the right tools doesn’t just make baking easier – it ensures your cookies bake evenly, have great texture, and are a joy to assemble.

Ingredients for the Easy Spiced Eggnog Oatmeal Cream Pies

Every ingredient in these cream pies plays a vital role in texture and flavor. Here’s what you’ll need and why:

Old-Fashioned Rolled Oats: These provide the classic chewy texture and hearty bite to the cookies.
All-Purpose Flour: The structural foundation that keeps the cookies soft yet stable enough to sandwich.
Baking Soda: Gives lift and helps the cookies spread just right.

Salt: Balances the sweetness and enhances the spice flavors.
Ground Cinnamon, Nutmeg, and Cloves: These warming spices bring that festive, cozy profile.
Unsalted Butter: Adds richness and a soft, tender crumb.

Brown Sugar & Granulated Sugar: Brown sugar adds moisture and depth, while granulated gives structure.
Eggs: Bind everything together and contribute to softness.
Vanilla Extract: A flavor enhancer that ties it all together.

For the Eggnog Cream Filling:

Unsalted Butter: The creamy base of your filling.
Powdered Sugar: Sweetens and gives structure.

Eggnog: The star ingredient – brings festive flavor and velvety texture.
Nutmeg: A light sprinkle gives the filling that classic holiday flair.

How To Make the Easy Spiced Eggnog Oatmeal Cream Pies

Step 1: Prepare the Dry Ingredients

In a medium bowl, whisk together oats, flour, baking soda, salt, and spices. This ensures the leavening agent and spices are evenly distributed throughout the cookie dough.

Step 2: Cream Butter and Sugars

In a large bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. This step builds the base for a soft and tender cookie.

Step 3: Add Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet, mixing on low until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Scoop and Bake

Scoop the dough onto parchment-lined baking sheets using a medium cookie scoop. Bake at 350°F (175°C) for 10-12 minutes or until edges are golden and centers are just set.

Step 6: Cool Completely

Transfer cookies to a wire rack and let them cool completely. This is key for the filling to stay intact.

Step 7: Make the Eggnog Filling

Beat butter until creamy, then gradually add powdered sugar. Mix in eggnog a tablespoon at a time until fluffy. Sprinkle in nutmeg and beat again until smooth.

Step 8: Assemble the Cream Pies

Spread or pipe the filling onto the flat side of one cookie and sandwich with another. Press gently until the filling reaches the edges.

How to Serve and Store Easy Spiced Eggnog Oatmeal Cream Pies

These cream pies are best served at room temperature, when the eggnog filling is delightfully soft and the cookies are perfectly chewy. Place them on a festive dessert platter or wrap them in parchment and tie with twine for sweet holiday gifts.

To store, keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. If refrigerated, let them sit out for 15-20 minutes before serving to soften the filling again. They can also be frozen for longer storage—just wrap each pie individually and thaw before enjoying.

Frequently Asked Questions

How do I keep the cookies from spreading too much?

Make sure your butter isn’t too warm and chill the dough briefly before baking if you notice spreading.

Can I make the cookies ahead of time?

Yes! You can bake the cookies a day or two ahead and store them in an airtight container. Assemble with filling the day you plan to serve for best freshness.

Can I use store-bought eggnog?

Absolutely! Store-bought eggnog works great, just choose one with rich flavor and full fat for the creamiest results.

Is there a dairy-free version?

You can substitute plant-based butter and use a dairy-free eggnog. The flavor will be slightly different but still delicious.

Can I freeze the assembled cream pies?

Yes, wrap them individually and freeze for up to a month. Let thaw in the fridge or at room temperature before eating.

Can I use quick oats instead of rolled oats?

Rolled oats give the cookies their signature chewy texture, but quick oats will work in a pinch—just expect a slightly softer result.

If you loved these Easy Spiced Eggnog Oatmeal Cream Pies, you might also enjoy these creative cookie recipes from Life With Olivia:

Whipped Shortbread Cookies for a melt-in-your-mouth buttery treat.
Brownie Mix Cookies for a chocolate lover’s shortcut to chewy perfection.

Mini Cinnamon Roll Cheesecakes if you want to combine cheesecake and cookie flavors in one bite.
Red Hot Cinnamon Hard Candy for a spicy-sweet bite perfect for gifting.
Coconut Snowballs for a light, wintry cookie option.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia on Pinterest

And let me know in the comments how yours turned out! Did you go bold with extra nutmeg or keep it mellow? Try any fun cookie cutter shapes or stick to the classic round?

I always love hearing how you personalize these treats. Drop your tips, questions, or holiday baking stories below—let’s bake up something beautiful together.

Easy Spiced Eggnog Oatmeal Cream Pies

Author: Olivia McKenney
Total Time: 32 minutes
Yield: 10 to 12 cream pies

Diet: Vegetarian

Print Recipe

Description

Easy Spiced Eggnog Oatmeal Cream Pies combine chewy oatmeal cookies with festive spices and a rich eggnog cream filling. Perfect for holiday cookie trays, edible gifts, or cozy nights in, these nostalgic yet elevated treats are simple to make and full of holiday warmth.

Instructions

1. In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, nutmeg, and cloves.

2. In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, then mix in the vanilla extract until well combined.

4. Gradually mix the dry ingredients into the wet mixture on low speed until just combined.

5. Scoop cookie dough onto parchment-lined baking sheets using a medium cookie scoop.

6. Bake at 350°F (175°C) for 10–12 minutes, or until edges are golden and centers are set.

7. Allow cookies to cool completely on a wire rack before assembling.

8. For the filling, beat butter until creamy. Slowly add powdered sugar, then mix in eggnog one tablespoon at a time until fluffy. Sprinkle in nutmeg and beat until smooth.

9. Spread or pipe filling onto one cookie, then sandwich with another. Gently press to seal the edges.