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

Ginger Molasses Creme Pies make a delicious confection. Chewy cookies filled with fluffy filling make these creme pies an instant favorite.
5 from 2 votes

Review Recipe

Print Recipe

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 12 Creme Pies
Course Dessert
Cuisine American
Author: Robyn Stone | Add a Pinch


Creme Pie Filling

  • 1/2 cup vegetable shortening
  • 1 1/2 cups marshmallow cream
  • 2 cups confectioner's sugar
  • 1 teaspoon vanilla
  • 1 1/2 tablespoons milk


  • Prepare Chewy Ginger Molasses Cookies according to 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.
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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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26 Comments Leave a comment or review

  1. Oh dear goodness…I have to admit I was trying to overlook this recipe since I have no patience to fill cookies with frosting…but I love molasses…so I kept reading and then I see you mention “Little Debbie Oatmeal Creme Pies” and those were like my fav Lil’ Debbie snack to pick. So now I HAVE to make these. 😉

  2. how did you know I was just researching oatmeal creme pies and ginger bread cakes and molasses cakes…I am already thinking xmas baking. Lol But in the meantime, have a huge craving to make…THESE!!! Pinned!

  3. 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?

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