Name: Homemade Oatmeal Cream Pies with Mascarpone Filling
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup rolled oats; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 cup mascarpone cheese; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract (for filling)

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I grew up with a kitchen that smelled like cinnamon and warm oats. My mother would pull out a battered church cookbook, and we’d crowd around the counter while she stirred and told stories. Those small, steady rituals made me a comfort-food cook, the kind who believes a good cookie can heal a rough day and that simple ingredients deserve kind treatment.

I’m a home cook in my late fifties who learned to measure by heart and to lean on easy, forgiving recipes. I write cozy, practical recipes that fit real weeknights and family plates. My background is rooted in small-town cookbooks and community potlucks, but my kitchen is also curiousalways ready to try a rich twist on a childhood favorite. That’s why I love making Homemade Oatmeal Cream Pies with Mascarpone Filling: they pair the humble oat cookie with a silky mascarpone center. If you enjoy mascarpone in desserts, you might like my take on an Italian mascarpone cream dessert that brings the same creamy charm to simple sweets it’s a great companion to these pies and you can find it at Italian mascarpone cream dessert. I test recipes in busy kitchens, keep them pork-free, and explain each step so you can make comfort without fuss. Throughout this piece I’ll walk through why these Homemade Oatmeal Cream Pies with Mascarpone Filling work, how to make them, serving ideas, storage tips, and a few ways to change them up. Whether you’re baking for a school treat, an afternoon tea, or a weekend bake-a-thon, Homemade Oatmeal Cream Pies with Mascarpone Filling are forgiving, nostalgic, and straightforward to assemble. Pull up a chair and let’s make something that tastes like a warm memory.

Why you’ll love this dish

These Homemade Oatmeal Cream Pies with Mascarpone Filling bridge two kinds of comfort: the familiar chew of an oat cookie and the unexpected luxury of mascarpone. The cookies bake up tender around the edges and slightly chewy through the middle, a texture that plays wonderfully against a creamy, lightly sweetened mascarpone filling. These Homemade Oatmeal Cream Pies with Mascarpone Filling lean into accessible pantry staplesrolled oats, flour, sugarsso you don’t need specialty items to get bakery-style results at home.

The mascarpone filling is the star that lifts the whole sandwich. It adds a smooth richness without cloying sweetness, so each bite tastes balanced rather than sickeningly sweet. That’s why Homemade Oatmeal Cream Pies with Mascarpone Filling are perfect for people who want a grown-up spin on a childhood treat. They also travel well; you can stack them in a tin for a picnic or pack them in lunchboxes for a nostalgic surprise.

If you’ve ever been intimidated by making filled cookies, these Homemade Oatmeal Cream Pies with Mascarpone Filling will reassure youassembly is straightforward, and the filling is forgiving. The recipe scales nicely, too: make a double batch for a party or halve it for a small household. In short, you’ll love these for their texture, their creamy center, and the way they make simple ingredients feel special. They’re the kind of dessert that comforts kids and adults alike, which is exactly the point of baking in a warm kitchen.

How to prepare Homemade Oatmeal Cream Pies with Mascarpone Filling

Begin with basics and a relaxed timeline: chilling isn’t required, and the filling comes together in minutes. Start by preparing your cookie dough and baking the oat rounds until they’re just golden. Let them cool fully so the mascarpone filling stays firm when sandwiched. These Homemade Oatmeal Cream Pies with Mascarpone Filling are forgiving on bake timesaim for light color and a set edge rather than deep browning.

When you mix the filling, use room-temperature mascarpone for the smoothest texture. Beat mascarpone with powdered sugar and vanilla until silky; don’t overbeat or the mascarpone can break. I find a few minutes by handlong, gentle strokesgives the best control. For a slightly tangier filling, stir in a teaspoon of lemon zest, which brightens the richness without overwhelming the oat cookie.

If you like a crunchy contrast, roll the edges of the finished Homemade Oatmeal Cream Pies with Mascarpone Filling in finely chopped nuts or toasted coconut. For another mascarpone pairing, try my biscotti that uses mascarpone in a different, crisp formsee the variation at mascarpone pistachio biscotti for inspiration. Overall, these pies are a breeze: the cookies are quick to shape, and the mascarpone filling turns sandwiches into a moment of creamy comfort.

Ingredients

1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup mascarpone cheese
1/2 cup powdered sugar
1/2 teaspoon vanilla extract (for filling)

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, cream together the butter, brown sugar, and granulated sugar.
Beat in the egg and vanilla extract.
In another bowl, combine oats, flour, baking soda, cinnamon, and salt. Gradually add dry ingredients to the wet mixture, stirring until combined.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 10-12 minutes until lightly golden. Let cool.
To make the filling, beat together mascarpone cheese, powdered sugar, and vanilla extract.
Once cookies are cooled, spread filling on one cookie and sandwich with another.

Serving ideas

Serve these Homemade Oatmeal Cream Pies with Mascarpone Filling slightly chilled or at room temperature, depending on how you like the filling’s firmness. If you prefer a firmer bite, refrigerate the assembled sandwiches for 30 minutes so the mascarpone sets up. For a softer mouthfeel, let them sit at room temperature for 15–20 minutes before serving. I love placing a stack on a simple cake plate with a few extra oats scattered around for an easy, homey presentation.

Pair these Homemade Oatmeal Cream Pies with Mascarpone Filling with a hot beverage: chai tea enhances the cinnamon notes, while a bold coffee balances the richness. For a lighter pairing, serve with a small bowl of fresh berries to cut through the creaminess. If you’re hosting an afternoon gathering, arrange a variety of texturescrisp biscotti, tender bars, and these sandwich cookiesto give guests choices. The mascarpone filling also takes well to a drizzle of honey or a dusting of cocoa powder for an elegant finish.

These pies make lovely gifts. Wrap them individually in wax paper and tie with twine for a nostalgic touch. Because they hold up well, they’re ideal for transporting to potlucks or school events. No matter how you plate them, Homemade Oatmeal Cream Pies with Mascarpone Filling bring comfort and a touch of unexpected luxury to simple gatherings.

How to keep leftovers

Leftover Homemade Oatmeal Cream Pies with Mascarpone Filling store best chilled. Place the sandwiches in an airtight container and separate layers with parchment to prevent sticking. Stored this way, they will keep their best texture for 3–4 days. If you prefer your filling firmer, keep them in the fridge; for a softer bite, pull them out 20–30 minutes before serving to take the chill off.

If you need to store them longer, freeze the baked cookies (without filling) on a sheet tray, then transfer to a freezer bag for up to 2 months. When ready to assemble, thaw the cookies and make the mascarpone filling freshassembled pies don’t freeze well because of the cream. Alternatively, portion the mascarpone into a piping bag and freeze it in small rounds you can press between thawed cookies for a quick treat.

When bringing Homemade Oatmeal Cream Pies with Mascarpone Filling to an event, pack the filling in a cooler if the day is warm. The mascarpone can soften quickly, so a snug cooler with ice packs keeps sandwiches looking and tasting their best. Simple storage routines like these prolong the life of your bakes and keep the flavors bright.

Helpful tips

Start with room-temperature ingredients. Soft butter creams more evenly with sugars, and room-temperature mascarpone blends into a silky filling without lumps. Measure flour by spooning it into the cup and leveling it off to avoid dense cookies. For uniform cookies, use a small cookie scoop so the rounds bake at the same rate.

Watch your bake time. Oat cookies can go from perfect to overdone quickly. Pull them when the edges set and the centers still look slightly soft; they’ll firm as they cool. If your dough spreads too much, chill it for 10–15 minutesthis helps keep round shapes.

When making the mascarpone filling, avoid overbeating. Mix until smooth and just combined. If the filling weeps or becomes runny, fold in a tablespoon of powdered sugar to help stabilize it. For a flavor lift, add a splash of vanilla extract or a pinch of cinnamon. These small tweaks help your Homemade Oatmeal Cream Pies with Mascarpone Filling stay balanced, stable, and delicious.

Recipe variations

These Homemade Oatmeal Cream Pies with Mascarpone Filling adapt well to many flavor directions. Stir in 1/3 cup raisins or dried cranberries to the cookie dough for chewy bursts of sweetness. For a nutty edge, fold in 1/3 cup chopped toasted pecans or almonds. If you want a citrus note, add 1 teaspoon lemon zest to the mascarpone filling.

For a chocolatey spin, sandwich the mascarpone with a thin layer of ganache or dip half the finished sandwich in melted dark chocolate and let it set. You can also swap mascarpone for cream cheese if you prefer a tangier fillingjust beat it smooth with powdered sugar and a dash of vanilla. No matter which variation you choose, these Homemade Oatmeal Cream Pies with Mascarpone Filling remain easy to make and delightful to share.

Frequently asked questions

Q: Can I use instant oats instead of rolled oats?
A: Quick or instant oats will work in a pinch, but they change the texture. Rolled oats give the best chew and body to the cookie. If you use instant oats, expect a slightly softer, less distinct oat texture. You can pulse rolled oats briefly in a food processor to get a finer crumb while maintaining some chew.

Q: How do I prevent the mascarpone from becoming grainy?
A: Use full-fat mascarpone and bring it to room temperature before beating. Beat gently and stop once the mixture is smooth; overbeating can cause the mascarpone to separate. If the mascarpone seems too soft, chill it briefly before finishing the mixture, and add powdered sugar slowly to help stabilize.

Q: Can I make the filling ahead of time?
A: Yesprepare the mascarpone filling up to a day in advance and keep it refrigerated in an airtight container. Give it a gentle stir before using. For best texture, assemble the pies just before serving, or chill assembled pies until you’re ready to plate them so the filling holds its shape.

Conclusion

For a nostalgic treat with a grown-up twist, these Homemade Oatmeal Cream Pies with Mascarpone Filling hit all the right noteschewy, creamy, and simple. If you want to peek at a classic inspiration for oatmeal cream pies, I drew some ideas from Making Oatmeal Cream Pies Jealous – Lick The Bowl Good, which is a lovely old-school take on the same idea.

Homemade Oatmeal Cream Pies with Mascarpone Filling