Sourdough Oatmeal Cream Pies
Sourdough discard oatmeal cream pies made with soft spiced cookies and creamy vanilla filling. An easy homemade twist on a classic treat.
These sourdough discard oatmeal cream pies are soft, chewy, and filled with the most dreamy vanilla cream. Think nostalgic Little Debbie vibes, but with deeper flavor, better texture, and just a little sourdough magic.
The cookies are warmly spiced with cinnamon, lightly sweetened with molasses, and perfectly soft in the center. The sourdough discard adds a subtle depth of flavor that makes them feel just a little more special without making them taste sour.
Sandwiched together with a fluffy vanilla bean cream filling, these are the kind of treat that disappears fast, whether you’re baking for your family, a party, or just because you had discard in the fridge and wanted something fun.
Why you’ll love this recipe
• Soft, chewy, and nostalgic – Everything you love about oatmeal cream pies, but homemade and even better
• A fun way to use sourdough discard – Adds depth of flavor without extra work
• Make-ahead friendly – The dough and cookies both benefit from a little chill time, making them easy to plan around your day
How to make sourdough oatmeal cream pies
Here is a brief overview of how to make this recipe so you know what to expect. For the full set of written directions, please scroll down to there recipe card below.
Step One: Mix the cookie dough
In a large bowl, whisk together the butter, oil, brown sugar, and granulated sugar until smooth and glossy. It will look more like a thick paste than a fluffy mixture. Add the molasses, egg, sourdough discard, and vanilla extract and mix until fully combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). Add the dry ingredients to the wet ingredients and mix just until combined, then fold in the oats.
Step Two: Shape and chill
Scoop about 2 tablespoons of dough and roll into balls. Place on a parchment-lined baking sheet and gently press the tops slightly to form thick discs.
Cover and refrigerate for an hour (or overnight for even better flavor and thicker cookies).
Step Three: Bake
Preheat the oven, then bake the cookies until the edges are set and the centers still look slightly soft. Don’t overbake, this is what keeps them soft and chewy. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step Four: Make the filling
Beat the butter until smooth. Add powdered sugar and mix until light and fluffy. Add the marshmallow fluff, vanilla bean paste, and salt, and beat until creamy.
Step Five: Assemble
Pipe or spread the filling onto the flat side of one cookie, then top with another cookie and gently press to sandwich. (I love piping a swirl, it helps distribute the filling evenly and keeps the cookies from cracking.
Tips for the best cream pies
- The dough should feel soft but scoopable. If it feels too loose, give it a quick chill before shaping.
- Chilling the dough is key, it helps control spreading and gives you thicker, softer cookies.
- If your sourdough discard is very runny, you can add 1–2 tablespoons of extra flour to help the dough hold its shape.
- Bake just until the centers look slightly underdone. The cookies will finish setting as they cool.
- Pair cookies of similar size before filling for the best-looking sandwiches.
Storage
Store assembled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 4–5 days (bring to room temp before serving).
Unfilled cookies can be stored at room temperature for 3–4 days.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Oatmeal Cream Pies
Ingredients
Method
- In a large bowl, whisk together the light brown sugar, softened butter, oil, and granulated sugar for about 60–90 seconds, until smooth and glossy. The mixture will look like a thick paste rather than light and fluffy.
- Add the sourdough discard, egg, molasses, and vanilla extract. Whisk until fully combined and smooth.
- In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
- Add the dry ingredients to the wet ingredients and switch to a spatula. Mix until just combined, then fold in the oats. The dough should feel soft but scoopable, not loose.
- Scoop about 2 tablespoons of dough and roll into balls. Place on a parchment-lined baking sheet, leaving space for spreading. Gently press the tops just slightly to form thick discs, keeping the edges rounded. Do not flatten too much.
- Cover and refrigerate the shaped dough for at least 60 minutes. For best results, the dough can be refrigerated overnight for thicker cookies and more developed flavor.
- When ready to bake, preheat the oven to 350°F.
- Bake for 9–11 minutes, until the edges are set and the centers still look slightly soft. Do not overbake.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, make the filling.
- Beat the butter until smooth. Add powdered sugar and mix until fluffy. Add the marshmallow fluff, vanilla bean paste, and salt, then beat until light and creamy.
- Transfer the filling to a piping bag (no tip needed) and pipe a swirl onto the flat side of one cookie. Top with another cookie and gently press to sandwich. If you prefer, you can also use an offset spatula or spoon to spread the filling evenly over the cookie instead of piping.
