Spiced Eggnog Oatmeal Cream Pies

Jennifer Moorman
4 days ago
3 min read

If you’ve ever wandered into Bea's Bakery on a chilly December morning in Mystic Water, there’s a good chance you’ve been greeted with the scent of cinnamon, sugar, and just a whisper of holiday magic.

These Spiced Eggnog Oatmeal Cream Pies are the kind of sweet treat that taste like a warm hug, and they’re just the sort of thing Anna O’Brien might whip up on a quiet evening when she’s chasing comfort, calm, and maybe a little clarity.

Soft and spiced oatmeal cookies sandwiching a dreamy eggnog cream filling? It’s the dessert equivalent of cozy socks, twinkle lights, and a second chance.

From the Bakery to the Blog: In The Baker’s Man, Anna inherits a Southern bakery with a touch of magic and a recipe box full of surprises. While this one isn’t spelled out in Grandma Bea’s handwriting, I’d like to think it could’ve been tucked between the pages, right next to her Black and Blue Pie and a note that says:"Bake when your heart needs warming or your kitchen needs laughter."

And while these are holiday-themed (hello, eggnog!), you can easily swap in your favorite milk or seasonal coffee creamer to make them perfect for any time of year. I recently tried an oat milk cookie butter creamer and...chef’s kiss!

Why you’ll love these:

Soft, chewy spiced oatmeal cookies
A rich and creamy eggnog (or any-flavor-you-love) filling
Easy to make + endlessly customizable
Mystic Water approved

So whether you’re channeling Anna’s magical kitchen or just want to impress your cookie exchange crowd, this recipe is pure sugar-dusted joy.

Bake them when your heart needs a little sweetness and maybe a bit of magic too.

Spiced Eggnog Oatmeal Cream Pies

For the Cookies

1 1/2 c all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2/3 c old-fashioned oats

3/4 tsp baking soda

1/2 tsp salt

1/2 c unsalted butter, room temp

1 c packed brown sugar

2 tbsp eggnog, at room temperature

1 large egg, at room temperature

1 tsp pure vanilla extract

For the Eggnog Buttercream Filling

10 tbsp unsalted butter, room temp

2 c confectioners’ sugar

3 tbsp eggnog, at room temperature

1/4 tsp pure vanilla extract

pinch each salt, ground cinnamon, and ground nutmeg

Directions

Make the cookies: Whisk flour, cinnamon, nutmeg, oats, baking soda, and salt together in a medium bowl. Set aside.
Using a mixer, beat butter and brown sugar together on medium-high until creamed, about 2 minutes.
Add egg, eggnog, and vanilla, and beat on high until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add flour mixture to the wet ingredients and mix on low until combined. Dough will be very sticky. Cover dough tightly, and chill in the refrigerator for at least 2 hours.
Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop chilled dough, about 1 heaping tbsp, and place 3 inches apart on baking sheets. Bake for 11–12 minutes, or until very lightly browned around the edges. The centers will look very soft. Remove from the oven, and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Make the buttercream filling: Using mixer, beat softened butter on high until creamy, about 1 minute.
Add confectioners’ sugar and beat on medium for 1–2 minutes.
Pour in eggnog and vanilla, and add a pinch each of cinnamon, nutmeg, and salt. Beat on high for 2–3 minutes until fluffy.
Smear cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.
Cover and store leftover cookies at room temperature for up to 1 day. Or store in the refrigerator for up to 1 week to keep the creamy filling fresh.