Brown Sugar and Bourbon Oatmeal Cream Pies

Some flavors instantly take you back. The warmth of brown sugar, the comforting chew of oats, the quiet sweetness that fills a kitchen on a slow morning. That’s what these oatmeal cream pies are: nostalgia baked into every bite.

The cookies are soft, golden, and tender, with just enough structure to hold the buttery brown sugar bourbon filling that brings a subtle grown-up twist. Sandwiching them together feels like a small celebration — a perfect pairing, rich and cozy, that makes you pause and savor.

Every bite is a little indulgence, a little memory, and completely wrapped in fall. They’re the kind of treat that feels like comfort you can hold in your hands, whether you’re sharing them or sneaking one when no one’s watching.

These cream pies aren’t just cookies; they’re a reminder that some flavors stick with us — warm, sweet, and unforgettable.

---

Brown Sugar and Bourbon Oatmeal Cream Pies

12 cream pies (24 cookies)

Prep: 25 minutes

Chill (dough/filling if needed): 20 minutes

Bake: 12–14 minutes per batch

Total: ~1 hour

Ingredients

Cookies:

• 1 cup unsalted butter, softened

• 1 ½ cups light brown sugar, packed

• 2 large eggs

• 2 tsp vanilla extract

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 2 ½ cups old-fashioned oats

Filling:

• ½ cup unsalted butter, softened

• 1 cup powdered sugar

• 2 tbsp brown sugar

• 1–2 tbsp bourbon (adjust to taste)

• ½ tsp vanilla extract

• Pinch of cinnamon

Optional:

• Light dusting of cinnamon sugar on cookies before baking

Instructions

1. Make the cookie dough:

   • Preheat oven to 350°F (175°C).

   • Cream butter and brown sugar until fluffy.

   • Add eggs and vanilla, mixing until combined.

   • In a separate bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.

   • Fold dry ingredients into butter mixture, then stir in oats.

2. Bake the cookies:

   • Scoop 2-tbsp-sized balls onto a parchment-lined baking sheet, spacing 2 inches apart.

   • Optionally, lightly press and dust with cinnamon sugar.

   • Bake 12–14 minutes until golden and edges are set. Cool completely.

3. Make the filling:

   • Beat butter, powdered sugar, brown sugar, bourbon, vanilla, and cinnamon until smooth and fluffy.

   • Adjust bourbon for taste; you want a hint of warmth without overpowering sweetness.

4. Assemble the cream pies:

   • Pair cookies of similar size.

   • Pipe or spread about 1–2 tbsp filling onto one cookie, then sandwich with the second cookie.

   • Chill 10–15 minutes if needed for filling to set.

5. Serve:

   • Enjoy slightly chilled or at room temperature with a warm fall beverage.