These copycat Little Debbie Raisin Cream Pies are soft, chewy and bring back the best childhood memories. These homemade treats are easy to make, full of a fluffy marshmallow buttercream filling, and will be loved by your whole family.
What Are Little Debbie Raisin Creme Pies?
Little Debbie Raisin Creme Pies are soft, cake-like sandwich cookies filled with a fluffy marshmallow creme filling. Despite the name, they aren’t actual “pies” — they’re two tender raisin cookies sandwiched together with sweet marshmallow buttercream.
They’re often compared to Little Debbie’s Oatmeal Creme Pies, but instead of oatmeal, these cookies use raisins for sweetness and texture. The original snack cake has a soft, slightly chewy texture with a generous layer of creme in the center.
Little Debbie spells it “Raisin Creme Pies,” which is why you may see both “cream” and “creme” used when searching for this recipe.
Craving more copycat recipes? Be sure to try out this Starbucks Coffee Cake Recipe or Jollibee Peach Mango Pies.
Ingredients for Copycat Little Debbie Raisin Cream Pies Recipe
Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
For the Cookie Base
- Unsalted Butter: helps with adding moisture, a rich flavor, and keeps your cookies stay soft.
- Brown Sugar and Granulated Sugar: gives your cookies a sweet flavor and helps with texture.
- Eggs: keeps your cookies together while baking, as well as adding moisture and fluffy texture.
- Vanilla Extract: adds a delicious, rich and sweet flavor to your recipe.
- Milk: helps add moisture and flavor and keeps your cookies moist and soft.
- All-Purpose Flour: gives your cookies structure and the right consistency. I don't recommend using gluten-free or wheat flour.
- Baking Powder, Baking Soda, and Cream of Tartar: are used as leavening agents, making your cookies light and fluffy.
- Raisins: are added for sweetness, flavor, and texture of these cookies. It can also help create a chewy-like texture.
For the Marshmallow-Fluff Buttercream Filling
- Unsalted Butter: allows your marshmallow fluff frosting to be rich and creamy.
- Powdered Sugar: gives your filling a sweet flavor while creating a smooth and thick texture.
- Marshmallow Fluff: is the star of the show when it comes to this filling. It adds a distinct flavor while creating the perfect cookie filling.
- Vanilla Extract: enhances the frosting by adding a warm and comforting flavor.
How to Make Copycat Little Debbie's Raisin Cream Pies
Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.
- Preheat your oven and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and beat well. Stir in the vanilla extract.
- Gradually add the milk and flour, cream of tartar, baking soda, and baking powder to the mixture, mixing well after each addition. This will ensure a smooth batter.
- Fold in the raisins gently until they are evenly distributed throughout the batter.
- Drop rounded tablespoonfuls of the batter onto the prepared cookie sheet, spacing them about 2 inches apart. The cookies will spread slightly during baking, so keep that in mind.
- Bake in the preheated oven until the edges are lightly golden color and the centers are set. The cookies will still be soft and slightly puffy.
- Remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the marshmallow-fluff buttercream filling. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the marshmallow fluff and vanilla extract and continue to beat until the filling is smooth and fluffy.
- Once the cookies have cooled completely, spoon a generous amount of the marshmallow-fluff buttercream onto the flat side of one cookie. Place another cookie on top, flat side down, to create a sandwich.
- Repeat this process for the remaining cookies and filling.
- Store the assembled cookies in an airtight container at room temperature for a couple of hours to allow the flavors to meld together and the filling to firm up slightly.
- Serve and enjoy!
How to Get Soft, Bakery-Style Raisin Creme Pies
For that classic Little Debbie texture, the cookies should be soft and slightly cakey — not crisp.
- Do not overbake. Remove the cookies when the edges are lightly golden and the centers look just set. They will continue cooking slightly on the baking sheet.
- Use properly softened butter. Room temperature butter creams better with sugar and creates a lighter, fluffier cookie base.
- Let the cookies cool completely before filling. If they’re even slightly warm, the marshmallow filling will melt and slide.
- Allow the assembled cookies to rest. After filling, store them in an airtight container for a few hours. This softens the cookies slightly and mimics the classic snack cake texture.
These small steps make a big difference in recreating that nostalgic Little Debbie consistency.
How These Compare to Little Debbie Raisin Creme Pies
- Softer
- Slightly thicker
- More marshmallow filling
- Homemade flavor
Frequently Asked Questions - FAQ
Can I Use a Different Kind of Fruit Besides Raisins?
You can use different kinds of fruit if you want to. Chopped dates are the closest to raisins, but you can also try using currants or even craisins for a bit of a different flavor.
Can I Make These Cookies Ahead of Time?
Yes! You can make the cookie dough up to a day in advance and keep it in the fridge until ready to use. You can also make the cookies and fill them the next day.
How Do I Store Leftover Copycat Little Debbie Raisin Cream Pies?
These will last at room temperature for about two days and up to five in the fridge. Place them in an airtight container or a Ziploc bag for maximum freshness.
Can I Freeze this Copycat Little Debbie Raisin Cream Pies Recipe?
Yes! They can be frozen as long as they're cooled to room temperature. You will want to wrap each cream pie in plastic wrap and then slide them into an airtight container. They will last for up to two months.
When you're ready to eat them, leave them in the fridge or on the counter overnight to bring to room temperature.
Why did Little Debbie stop making raisin creme pies?
Little Debbie has rotated certain snack cakes seasonally or regionally over the years, which is why raisin creme pies can sometimes be harder to find in stores. Availability may vary by location, leading many people to search for a homemade copycat version.
Are Raisin Creme Pies the same as Oatmeal Creme Pies?
No. While both treats feature a marshmallow creme filling, Oatmeal Creme Pies use oatmeal cookies, while Raisin Creme Pies use soft raisin cookies. The texture is similar, but the flavor differs because of the raisins.
Can I make Raisin Creme Pies without raisins?
Yes. You can substitute chopped dates or currants for a similar texture, or omit the raisins entirely for a soft sandwich cookie with marshmallow filling. However, raisins are what give this recipe its classic flavor.
Little Debbie Raisin Creme Pies (Easy Copycat Cream Pie Recipe)
Ingredients
For the cookie base
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 tsp baking soda
- ¼ teaspoon cream of tartar
- 1 cup raisins
For the Marshmallow-Fluff Buttercream Filling:
- 1 cup unsalted butter softened
- 2 & 1/4 cup powdered sugar
- 1 & 2/3 cup marshmallow fluff
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and eat well. Stir in the vanilla extract.1/2 cup unsalted butter, 1/2 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add the milk and flour, cream of tartar, baking soda, and baking powder to the mixture, mixing well after each addition. This will ensure a smooth batter.1/2 cup milk, 3 cups all-purpose flour, 1 tablespoon baking powder, ¼ teaspoon cream of tartar
- Fold in the raisins gently until they are evenly distributed throughout the batter.1 cup raisins
- Drop rounded tablespoonfuls of the batter onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. The cookies will spread slightly during baking, so keep that in mind.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft and slightly puffy.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, prepare the marshmallow-fluff buttercream filling. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the marshmallow fluff and vanilla extract, and continue to beat until the filling is smooth and fluffy.1 cup unsalted butter, 2 & 1/4 cup powdered sugar, 1 & 2/3 cup marshmallow fluff, 1 teaspoon vanilla extract
- Once the cookies have cooled completely, spoon a generous amount of the marshmallow-fluff buttercream onto the flat side of one cookie. Place another cookie on top, flat side down, to create a sandwich. I like to fill a ziplock bag or a piping bag with the frosting to make this process easier.
- Repeat this process for the remaining cookies and filling.
- Store the assembled cookies in an airtight container at room temperature for a couple of hours to allow the flavors to meld together and the filling to firm up slightly.
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