Deliciously Soft & Chewy: The Best Gluten Free Vegan Iced Pumpkin Oatmeal Cookies for Fall

Embrace the cozy flavors of autumn with these perfectly spiced, incredibly soft, and delightfully chewy cookies. Featuring a luscious drizzle of icing, these Gluten Free Vegan Iced Pumpkin Oatmeal Cookies are destined to become your new favorite fall treat. Crafted with care, these allergy-friendly cookies are completely free of common allergens including wheat, gluten, dairy, egg, soy, peanuts, and tree nuts, ensuring everyone can enjoy a taste of seasonal bliss.

Why You’ll Fall in Love with These Iced Pumpkin Oatmeal Cookies

There’s an undeniable magic about pumpkin in the fall. The aroma alone can transport you to crisp autumn days, hayrides, and cozy evenings. For me, pumpkin isn’t just a seasonal ingredient; it’s a year-round obsession. I even make my pumpkin muffins throughout the year! So, when the opportunity arises to incorporate pumpkin into a new delectable creation, you can bet I’m all in.

Beyond pumpkin, I have a deep affection for oatmeal. For many years, my son couldn’t enjoy oats due to allergies. His successful oral challenge to oats last fall was a monumental moment for our family. Since then, I’ve been joyfully adding oatmeal to every recipe imaginable. The hearty, chewy texture that oats bring to baked goods is simply unparalleled.

Imagine combining the comforting chewiness of oats with the warm, inviting spices of pumpkin, and then topping it all off with a smooth, sweet glaze. It’s a match made in heaven! These Gluten Free Vegan Iced Pumpkin Oatmeal Cookies offer a symphony of flavors and textures that are hard to resist. They are the epitome of fall baking, designed to be both incredibly delicious and wonderfully inclusive for those with dietary restrictions. Why would you ever pass up making these delightful cookies?

Making These Cookies Fit Your Dietary Needs: Adaptability Tips

One of the best aspects of this recipe is its versatility. While it’s designed to be completely vegan and gluten-free, it can be easily adapted if your family has different dietary restrictions. My goal is always to create recipes that are flexible, allowing everyone to enjoy homemade treats.

What if you only need these cookies to be dairy-free, but not egg-free?

Since my son manages both a dairy and egg allergy, this recipe is naturally vegan, meaning it contains no dairy or eggs. However, if your only concern is dairy and you can consume eggs, you can easily swap out the flax egg for a traditional egg component. To maintain the wonderfully chewy texture that a flax egg provides in this particular recipe, I recommend using one egg yolk (without the whites) instead of the flax egg. The egg yolk provides richness and binding without adding too much moisture that could alter the cookie’s consistency, ensuring your dairy-free iced pumpkin oatmeal cookies are just as perfect.

What if you just need these cookies to be gluten-free only?

For those who only need to avoid gluten and have no other dietary restrictions, this recipe is incredibly simple to adjust. You can follow the same advice as above for the egg component: use one egg yolk instead of the flax egg for optimal chewiness. Additionally, instead of vegan butter, feel free to use one cup (two sticks) of regular dairy butter. The robust flavors of pumpkin and oatmeal will still shine through, giving you delightful gluten-free iced pumpkin oatmeal cookies that are chewy, soft, and perfectly spiced. This adaptability ensures that no matter your specific dietary needs, these cookies can be enjoyed by all.

Explore More Gluten Free Vegan Pumpkin & Cookie Recipes!

Pumpkin is truly one of the most versatile and delicious ingredients, especially when combined with the satisfaction of a good cookie! As an advocate for allergy-friendly baking, I’m thrilled to share an abundance of options beyond these amazing iced pumpkin oatmeal cookies.

Do you have more gluten free vegan pumpkin recipes?

Absolutely! It would be unthinkable for me not to have a treasure trove of gluten-free vegan pumpkin recipes. Pumpkin is simply too good not to feature prominently in my kitchen. Here are some of my top picks to help you celebrate pumpkin season, or enjoy its flavors any time of year:

• Gluten Free Vegan Pumpkin Mousse Pie
• Gluten Free Vegan Pumpkin Chocolate Chip Cookies
• Gluten Free Vegan Spiced Pumpkin Muffins with Spiced Glaze
• Gluten Free Pumpkin Cornbread
• Gluten Free Vegan Pumpkin Scones
• Instant Pot Pumpkin Quinoa Porridge

If you’re only looking for gluten-free options and aren’t strictly vegan, you might also love these Gluten Free Chocolate Pumpkin Brownies by my fellow blogger Perchance to Cook.

Do you have more gluten free vegan cookie recipes?

As a fellow cookie enthusiast, I understand the unparalleled joy of a perfectly baked cookie. They’re individual portions of happiness, relatively simple to whip up, and always a crowd-pleaser. So, OF COURSE, I have a vast collection of other gluten-free vegan cookie recipes! Just like with these iced pumpkin oatmeal cookies, most of my cookie recipes are designed with adaptability in mind. You can easily swap back in regular ingredients like dairy flour, dairy milk, or eggs if you only need to address one or two allergens, rather than the seven we manage in our household. Enjoy exploring these delicious options:

• DoubleTree Chocolate Chip Cookies Made Gluten Free Vegan
• Gluten Free Vegan Maple Cookies with Maple Glaze
• Gluten Free Vegan S’mores Cookies
• Soft Gluten Free Vegan Chocolate Chip Cookies
• Gluten Free Vegan Soft Roll Out Sugar Cookies
• Gluten Free Vegan Chocolate Orange Cookies
• Gluten Free Vegan Oatmeal Chocolate Chip Cookies
• Gluten Free Vegan White Chocolate Craisin Oatmeal Cookies
• Gluten Free Vegan Homemade Oreos
• Gluten Free Vegan Skillet Cookie
• Gluten Free Vegan Black & White Cookies
• Gluten Free Vegan Cherry Chocolate Cookies
• Gluten Free Vegan Sugar Cookie Bars
• Gluten Free Vegan Peppermint Crinkle Cookies

Essential Ingredients and Expert Tips for Perfect Cookies

What gluten-free oats do you use and why do you need gluten-free oats?

While oats are naturally gluten-free, they are very often processed in facilities that also handle wheat, barley, and rye. This can lead to cross-contamination, which is a significant concern for individuals with celiac disease or severe gluten sensitivities. To ensure these delicious iced pumpkin oatmeal cookies are truly gluten-free and safe for everyone, it’s crucial to use certified gluten-free oats. These oats have been grown, harvested, and processed in a way that prevents cross-contamination, making them safe for those with gluten restrictions.

For this recipe, I highly recommend using Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats. Rolled oats provide the perfect chewy texture we’re looking for in these cookies. While you can use your preferred brand of certified gluten-free rolled oats, I strongly advise against using quick-cooking oats. Quick oats are more finely processed and will result in a different, less chewy cookie texture. Steel-cut oats are also not suitable for this recipe, as they require a much longer cooking time and will not soften appropriately during baking.

Why do I need to squeeze out the water from the pumpkin puree?

This step is absolutely critical for achieving the ideal cookie texture! Pumpkin puree contains a significant amount of moisture, which is usually a desirable quality in many baked goods like muffins or cakes, where a moist crumb is preferred. However, for a soft and chewy cookie, too much moisture can turn your cookies into a cake-like texture rather than the satisfying chewiness you crave. We want cookies, not pumpkin cake rounds!

To effectively remove excess moisture, I typically start with about one and a half cups of pumpkin puree for a recipe that calls for one cup. Spread the puree thinly across several layers of paper towels, then roll the paper towels around the pumpkin and gently press. You’ll be amazed at how much water comes out! Repeat this process several times, as the paper towels will quickly become saturated. While you may not be able to remove every last drop of water by hand, this method significantly reduces the moisture content, making the pumpkin much better to work with. After squeezing, re-measure your pumpkin puree to ensure you have exactly one cup for the recipe, as its volume will have decreased.

Can I use another dairy-free milk substitute?

For the glaze in this recipe, rice milk is specified to keep it dairy-free and ensure a neutral flavor that won’t compete with the pumpkin and spices. However, if you have other dairy-free milk preferences or allergies, most unsweetened dairy-free milk alternatives like almond milk, oat milk, or soy milk would likely work. Always opt for an unsweetened variety to control the sugar content of your glaze. When selecting a vegan butter for the cookie dough, I highly recommend using a stick-form vegan butter. I sometimes use coconut oil as a butter substitute in other recipes, but for these cookies, I wanted them to remain wonderfully soft and chewy, and coconut oil can sometimes make baked goods too crisp. We consistently achieve excellent results with Earth Balance buttery sticks. They provide the necessary fat and moisture content to give these gluten-free vegan iced pumpkin oatmeal cookies their perfect texture.

Can I use another egg replacer?

In this recipe, I’ve chosen flax eggs because they perform exceptionally well in combination with pumpkin, providing excellent binding and contributing to the chewy texture. Flax seeds, when ground and mixed with water, create a gel-like consistency that mimics some of the binding properties of an egg. While powdered egg substitutes can often be used successfully, the critical point here is the quantity. The original recipe this was adapted from called for only one egg yolk, not a whole egg, which is why I specifically reduced the traditional flax egg ratio. Instead of 1 Tablespoon ground flax + 3 Tablespoons water, this recipe uses only 1/2 Tablespoon ground flax + 4 teaspoons water to match the consistency and binding power of a single egg yolk. If you decide to use a different powdered egg replacer, I strongly advise cutting the amount down proportionally to achieve the right balance. I have only thoroughly tested this recipe with the flax egg as specified, so other substitutes may alter the final texture.

What gluten-free flour do you use?

The choice of gluten-free flour is crucial for the success of any gluten-free baked good. For cookies, cakes, and bars, I often rely on my own homemade gluten-free flour blend. This blend has been specifically formulated to deliver consistent results in allergy-friendly baking. However, I also understand the convenience of store-bought blends when you’re short on time.

If you opt for a pre-made gluten-free flour blend, look for those that primarily consist of rice flour, potato starch, and tapioca starch. These blends tend to provide a good balance of texture and structure. I’ve also found that blends that include sorghum flour often yield excellent results, contributing to a softer crumb. It’s important to check the ingredients list of your chosen blend to see if it already includes xanthan gum. Many commercial gluten-free flour blends contain xanthan gum, which acts as a binder and provides elasticity that gluten typically offers. If your chosen blend does *not* contain xanthan gum (like my homemade blend), you’ll need to add 1/2 teaspoon of xanthan gum to the cookie mixture to prevent your cookies from becoming crumbly and ensure they hold together beautifully.

Watch How to Make These Vegan Gluten Free Iced Oatmeal Cookies!

Sometimes, seeing the process in action makes all the difference! Yes, I do have a quick video overview of how to make these delightful vegan gluten-free iced pumpkin oatmeal cookies. You can check out my Tiktok video below. It offers a great visual guide, from mixing the ingredients to seeing the final glazed cookies, giving you a clear glimpse into what it’s like to make these cookies from start to finish!

@allergyawesomenessIced Pumpkin Oatmeal Cookies that are ##glutenfreevegan & ##allergyfriendly. ##eggfreecookies ##fallbaking ##glutenfreerecipes♬ original sound – Megan Lavin

Gluten Free Vegan Iced Pumpkin Oatmeal Cookies

Yield:
32

Prep Time:
10 minutes

Cook Time:
15 minutes

Additional Time:
5 minutes

Total Time:
30 minutes

Perfectly spiced, soft and chewy cookies with a delicious drizzle these Gluten Free Vegan Iced Pumpkin Cookies will be a new fall favorite. These allergy friendly cookies are free of: wheat, gluten, dairy, egg, soy, peanut and tree nuts.

Ingredients

COOKIE:

• 1 cup (2 sticks) vegan butter
• 1 cup sugar
• 3/4 cup packed brown sugar
• 1/2 Tablespoon ground flax + 4 teaspoons water (see post)
• 2 tsp vanilla extract
• 1 cup squeezed pumpkin puree (see post!)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 and 1/2 tsp ground cinnamon
• 1 and 1/2 tsp pumpkin pie spice
• 2 cups gluten free old-fashioned whole rolled oats
• 1 and 2/3 cup all-purpose gluten free flour with xanthan included (see post)

GLAZE:

• 1/4 cup melted vegan butter
• 1 and 1/2 cups powdered sugar
• 3 Tablespoons rice milk
• 1/4 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees F.

Squeeze out the moisture from the pureed pumpkin (not pumpkin pie mixture). See post above on how to do this.

Melt the butter and then place it in a large mixing bowl, or in a stand mixer with the paddle attachment.

Add the sugar, flax egg, vanilla and squeezed pumpkin puree. Mix.

Next add the spices, salt, baking soda, flour and oats. Stir to combine.

Use a cookie scoop (my favorite one here) to place the dough onto cookie sheets fitted with non-stick baking mats.

Bake around 15 minutes, or until edges are done.

If the cookies poof a little, after taking them out, use a glass bottomed cup to slightly squash them back flat–this will help the icing stay on better.

Allow the cookies to cool for five minutes on the warm pan before removing them to a cooling rack.

Repeat until all the cookies are done and are completely cooled.

Make the glaze while the cookies are cooling by combing all ingredients and mixing well until all of the lumps are smooth.

Using a spoon put a dollop of the glaze on top of a cooled cookie and then use the back of the spoon to spread it.

Allow the icing to set before serving. Keep room temperature, covered for 1-2 days.

If you’re going to freeze them, wait until you’ve thawed them to frost.

Notes

Adapted from the wonderful: Sally’s Baking Addiction’s Brown Butter Pumpkin Oatmeal Cookies

Nutrition Information:

Yield: 32
Serving Size: 1

Amount Per Serving:
Calories: 120Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 92mgCarbohydrates: 18gFiber: 1gSugar: 14gProtein: 1g

Storage and Freezing Tips for Your Iced Pumpkin Oatmeal Cookies

To keep your Gluten Free Vegan Iced Pumpkin Oatmeal Cookies fresh and delicious, store them in an airtight container at room temperature for 1-2 days. If you’ve already iced them, ensure the icing has completely set before stacking them with parchment paper in between layers to prevent sticking. For longer storage, these cookies freeze beautifully! To freeze, first bake and cool the cookies completely. It’s best to freeze them *before* applying the glaze. Arrange the cooled, un-iced cookies in a single layer on a baking sheet and flash freeze for about an hour until firm. Then, transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper. They can be frozen for up to 2-3 months. When ready to enjoy, simply thaw them at room temperature and then prepare and apply the fresh glaze for that perfect finish. This method ensures your iced pumpkin oatmeal cookies taste as fresh as the day they were baked!