If you're a fan of nostalgic treats, you'll love this Homemade Little Debbie Raisin Cream Pie Recipe. With healthier ingredients and the same delicious taste, it's the perfect way to recreate your favorite snack at home!
Easy Copycat Little Debbie Raisin Cream Pie Recipe
Making copycat recipes for classics from restaurants and grocery store shelves is one of my favorite baking challenges. From Starbucks’ cake pops to Panera scones, and Dave's Killer Bread, I just love testing and perfecting well-known treats and sharing the recipes here.
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History of Little Debbie Cream Pies
Little Debbie Cream Pies, including the popular Oatmeal Cream Pies, have been a favorite treat since the early 1960s. Created by McKee Foods, a family-owned bakery, these chewy oatmeal cookies with a layer of crème filling quickly became a hit.
The brand's name and image were inspired by Debbie McKee, the granddaughter of the company founders, O.D. and Ruth McKee. The first Little Debbie snack cake was the Oatmeal Cream Pie. It features soft oatmeal cookies and a sweet crème filling, making it an iconic snack.
Over the years, Little Debbie expanded to include various flavors and treats, like the Raisin Cream Pies.
Little Debbie continues to be a beloved brand, creating wholesome snacks that bring back childhood memories and delight new generations with their great recipes. From the original Oatmeal Cream Pies to the unique twist of Raisin Cream Pies, Little Debbie's treats remain a staple in American households.
Healthier Homemade Version
The homemade version of Little Debbie Raisin Cream Pies is a healthier alternative to the store-bought variety, which contains ingredients like enriched bleached flour, corn syrup, palm and soybean oils with TBHQ and citric acid, dextrose, and artificial preservatives. (Yikes! none of that sounds appetizing!)
By making these treats at home, you can use wholesome ingredients such as fresh eggs, real butter, and natural sweeteners. Say goodbye to palm and soybean oils with additives, and say hello to fresh, delicious vanilla-flavored sandwich cookies, studded with plump raisin.
With the use of natural ingredients, the homemade Little Debbie Raisin Cream Pies are a delicious, homemade snack free from artificial flavors and preservatives, making them a MUCH better choice for you and your family.
What Does This Little Debbie Raisin Cream Pie Recipe Taste Like?
Little Debbie Raisin Cream Pies are reminiscent of the classic Little Debbie Oatmeal Cream Pies but with a unique twist. These soft vanilla-flavored sandwich cookies are studded with plump raisins. Two soft cookies are sandwiched together with a layer of the classic crème filling, making each bite a perfect blend of sweetness and nostalgia. This homemade version captures the essence of store-bought cream pies while providing a wholesome snack you can feel good about.
What Goes Into Creating a Copycat Recipe?
Whenever I'm going to create a copycat recipe, I always start by tasting the original. Since the Little Debbie Raisin Cream Pie cookies that I wanted to taste were unavailable, I’m recreating this recipe based on the description alone.
An internet search will tell you that they are light and sweet and just the right size for a tasty little snack.
I knew I wanted to start with a cakey cookie, so this recipe for icebox cookies immediately came to mind. I tested it first and made a few adjustments. For the second batch, I adjusted the batch size and the sweetness, and I was off to a good start for recreating these cream pie sandwiches. I tested this recipe several times to make sure that the sandwich cookies were soft enough and light enough for the challenge.
Next up came the filling. The store-bought filling reminded me of frosting made with shortening and left a film on my mouth that I would rather avoid.
Instead, I opted for an all-butter marshmallow frosting. I use this to sandwich together the soft raisin cookies and voila….I nailed it!
How to Make This Little Debbie Raisin Cream Pie Recipe
If you can make cookie dough, you can make these. Mix, scoop, and bake the cookies. Match them up to form cookie sandwiches and fill them with marshmallow fluff sweet cream filling.
Ingredients for Little Debbie Raisin Cream Pies
Before you get started on these delicious homemade Little Debbie Raisin Cream Pies, gather all your ingredients. Here's what you'll need for both the cookies and the filling:
Cookies
- Sugar
- Butter
- Egg
- Heavy cream
- All-purpose flour
- Vanilla extract
- Raisins
Filling
- Butter
- Powdered sugar
- Vanilla extract
- Salt
- Marshmallow fluff
Tips for Baking Perfect Raisin Cream Pies
- Use a cookie scoop to keep the dough portions even. This way, all the cookies will be the same size, making it super easy to match them up for the crème filling and giving them a nice, consistent look.
- Let your butter and eggs come to room temperature before mixing. This helps them blend more smoothly into the dough, resulting in a better texture for your cookies.
- Use a food scale to weigh your flour for accuracy. This ensures you’re using the right amount, which helps maintain the perfect soft, cakey texture.
Homemade Little Debbie Raisin Cream Pies
Ingredients
Cookies
- 1 cup sugar
- ½ cup butter softened
- 1 large egg
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- 1 cup raisins
Filling
- 1 stick unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream- to adjust for thickness optional
- 1 jar marshmallow fluff
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
Combine Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the ground raisins.
Scoop and Bake:
- Using a small cookie scoop (2 Tbsp), drop the dough onto the prepared cookie sheet, spacing them about 2 inches apart. Top with a few additional raisins and bake for 8-10 minutes at 375 degrees F or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Prepare the Frosting
- In a stand mixer with the paddle attachment, beat the softened butter until smooth. Add the powdered sugar, and vanilla extract and mix until light and smooth. Gently fold in the marshmallow fluff mixing until just blended.
Assemble the Sandwich Cookies
- Pair up the cooled cookies by size. Spread or pipe a dollop of the marshmallow filling onto the flat side of one cookie, then sandwich with another cookie, pressing gently to spread the filling to the edges.
Notes
Storage: Store the assembled raisin cream pies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months.
Shelf Life: These cookies are best enjoyed fresh but can be kept for up to 3 days stored in an airtight container at room temperature.
Deborah says
You state to add buttermilk when combining ingrediants but no buttermilk in recipe