Ginger Molasses Creme Pies


5 from 2 votes
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Ginger Molasses Creme Pies from

Heavens to Betsy these are ah-mazing! I decided that since we’re officially into fall, our leaves are turning, we’ve had a couple of crisp autum-ish mornings, and it is October, that I really needed to make a batch of Chewy Ginger Molasses Cookies. It’s just a thing with me.

But then, I decided I wanted to do something a little bit different with them.

You know those Little Debbie Oatmeal Creme Pies that are so addictive? Well, I wanted to make something like that, but without the whole oatmeal part.

So, I whipped up a batch of the creme pie filling like I used with my Devil’s Food Whoopie Pies, put it between two of the cookies and then proceeded to snarf one down – all in the name of recipe testing, ya know.

It was magical.

Like the perfect cookie treat and honestly, it beats the socks off of those oatmeal creme pies I remembered.

ginger molasses creme pies

If you like chewy ginger molasses cookies or something similar to a gingersnap, these are going to rock your world.

Here’s the recipe for my Chewy Ginger Molasses Creme Pies.

Ginger Molasses Creme Pies

5 from 2 votes
Ginger Molasses Creme Pies make a delicious confection. Chewy cookies filled with fluffy filling make these creme pies an instant favorite.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12 Creme Pies


Creme Pie Filling

  • 1/2 cup (92 g) shortening
  • 1 1/2 cups (144 g) marshmallow cream
  • 2 cups (227 g) confectioner’s sugar
  • 1 teaspoon (5 g) vanilla extract
  • 1 1/2 tablespoons (21 g) milk


  • Prepare the Chewy Ginger Molasses Cookies according to the recipe instructions.
  • As cookies are cooling, prepare your creme pie filling by creaming together shortening and marshmallow cream until well-combined. Add confectioner’s sugar, vanilla, and milk. Cream on low speed for about 1 minute. If the filling is too thick, add a little bit more milk to make the filling spreadable, but still where it will hold onto the beater.
  • Add one tablespoon of creme pie filling to the flat side of one of the Ginger Molasses cookies. Press a second cookie on top of the filling. Repeat until all creme pies have been assembled. Chill in the refrigerator for about 30 minutes to help the creme pie filling firm more before serving.


Calories: 344kcal | Carbohydrates: 60g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 17mg | Potassium: 74mg | Fiber: 2g | Sugar: 47g | Vitamin A: 3IU | Calcium: 21mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.


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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. April says:

    5 stars
    These look super delicious! I am adding them to my holiday cookie list 🙂

    1. Robyn Stone says:

      Thanks so much, April! Enjoy them – they are delicious! xo

  2. Ashley says:

    These ginger molasses cookies are SO yummy! I made them last year without the filling, and they were a hit–so much so that I made a double batch this year! And, I decided to attempt the cream filling this year too. I was so excited, but I have to admit that I’m not a fan of the filling. The addition of shortening meant the final cream mostly tasted like shortening and tasted “off”. Is it possible to sub. butter instead of the shortening?

    1. Robyn Stone says:

      Sure, you can use butter as a substitute as well as using coconut oil that is at the consistency of shortening. Either will work.

  3. Averie @ Averie Cooks says:

    Robyn – just saw these and immediately pinned them! I LOVE oatmeal creme pies and love-love molasses and ginger and soft cookies and they’re everything I want in one!