Oatmeal Whoopie Pies {with marshmallow filling}

Oatmeal Whoopie Pies

These oatmeal whoopie pies are so good. They taste a lot like the prepackaged ones you can buy at the grocery store, but they are just sooooo much better fresh from your own oven. Trust me on this, once you make an oatmeal whoopie pie at home you’ll never want one of those prepackaged snack cookies again, there’s just no comparison!

These oatmeal sandwich cookies are great for just a treat or they look beautiful on a holiday cookie platter. They’re also a really fun cookie to bring to a holiday cookie exchange!

Another reason why I love these cookies is that they aren’t overly complicated to make. They bake fairly quickly (10 to 12 minutes) and the filling isn’t as complicated as you think. So not only are they easy to make, but they are absolutely delicious.

What are whoopie pies?

Have you ever had a whoopie pie before? The name is said to originate from children yelling, “whoopie!” when they found one of these delicious treats in their lunchboxes. They are soft cookie sandwiches with a fluffy and delicious marshmallow filling.

The original whoopie pie recipe or also called gobs originated from Amish kitchens. These cookie sandwiches are still very popular in the Lancaster, PA area. The first whoopie pies were usually chocolate or vanilla but over the years all types of a variations have come about including this oatmeal version.

How do I store these cookies?

You’ll want to store these oatmeal whoopie pies in an airtight container inside of your refrigerator after preparing them due to the marshmallow filling.

What do I need to make these oatmeal whoopie pies?

To make these oatmeal whoopie pies with marshmallow filling, you’ll need:

  • All purpose flour
  • Oatmeal (quick oats)
  • Corn starch
  • Baking powder
  • Baking soda
  • Molasses
  • Eggs
  • Salt
  • Cinnamon
  • Nutmeg
  • Butter
  • White sugar
  • Shortening
  • Vanilla extract
  • Marshmallow fluff
  • Powdered sugar

How many cookies does this recipe yield?

It seems like you’re making enough cookies for a small army but since you have to stack the cookies with filling, you’ll end up with 10-12 cookies.

What is the filling made out of?

The filling is made from marshmallow fluff, powdered sugar, vanilla extract, and softened butter. There are other variations that call for shortening or for egg whites but I prefer to use as little shortening in my recipes as possible. I have also used whipped topping (think Cool Whip) before when I was out of marshmallow fluff and it was also a lighter but still very tasty filling for these cookies.

Oatmeal Whoopie Pies {with marshmallow filling}

These oatmeal whoopie pies are the perfect tasty treat. They are soft and fluffy with a delicious marshmallow filling.
Course Dessert
Cuisine American
Keyword oatmeal whoopie pies
Prep Time 15 minutes
Cook Time 10 minutes
Servings 10 people
Author Two Pink Peonies


For the cookies

  • 1 3/4 cups all purpose flour
  • 1 cup quick oats
  • 2 tsp corn starch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp molasses
  • 2 eggs beaten
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup butter slightly softened and cooled
  • 1 1/4 cup white sugar
  • 1/2 cup shortening
  • 1 tsp vanilla extract

For the filling

  • 1.5 cups marshmallow fluff or cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 stick butter slightly softened


For the cookies

  • Begin by preheating your oven to 350 degrees.
  • In a large mixing bowl add the flour, sugar, oats, corn starch, salt, baking powder, baking soda, cinnamon, and nutmeg.
  • Add in the shortening, butter (make sure it is cooled slightly or it will scramble the eggs), vanilla extract, and molasses.
  • Mix well with a hand mixer for two to three minutes.
  • Bake at 350 degrees for 10 to 12 minutes.
  • Let cool.

For the filling

  • To make the filling for these whoopie pies, combine the marshmallow creme, vanilla extract, powdered sugar, and slightly softened butter (do not completely melt the butter) in a mixing bowl.
  • Mix well on a low setting and then beat on high for about three minutes until the mixture becomes fluffy.
  • Use a tablespoon to spread the mixture on the bottom of half of the cooled cookies and then press them together.
  • Refigerate for about 20 to 30 minutes before serving. Store any left over cookies in the refrigerator for up to three days.

I hope you enjoyed this recipe for oatmeal whoopie pies. If you need even more recipes, be sure to check out our Take a Recipe and Leave a Recipe group on Facebook for lots of recipes and cooking inspiration.

If you liked these oatmeal whoopie pies, you might also like:

If you liked this oatmeal whoopie pie recipe, please share the love and pin it!

oatmeal whoopie pies
easy oatmeal whoopie pie recipe

1 thought on “Oatmeal Whoopie Pies {with marshmallow filling}”

Leave a Comment

Your email address will not be published. Required fields are marked *