Perfectly spiced, soft and chewy cookies with a delicious drizzle these Gluten Free Vegan Iced Pumpkin Oatmeal Cookies will be a new fall favorite. These allergy friendly cookies are free of: wheat, gluten, dairy, egg, soy, peanut and tree nuts.
Why I love these iced pumpkin oatmeal cookies
I love all things pumpkin in the fall. In fact, I love it so much, I make pumpkin muffins all year round. So, if I can find yet another way to enjoy pumpkin you can BETCHA I will do it.
I adore oatmeal. For years my son couldn’t have it. The fact that he outgrew it last fall (and did an oral challenge to it) was HUGE for me. I’ve been throwing oatmeal in everything possible since then.
So, to be able to combine the hearty chewiness from oats, and the warm spices from pumpkin, AND THEN add a glaze on top. I mean, are you kidding me? Why would you NOT make these cookies?
What if you just need these cookies to be dairy free, but not egg free?
Because my son has a dairy and egg allergy, these cookies are naturally vegan. But, if you only need these iced pumpkin oatmeal cookies to be dairy free, feel free to use one egg yolk (no whites) to keep the chewy texture instead of the flax egg.
What if you just need these cookies to be gluten free only?
If you only need to avoid gluten, go ahead and use 1 egg yolk instead of the flax egg and use one cup (two sticks) of regular butter. I try to make my recipes adaptive no matter the dietary restrictions.
Do you have more gluten free vegan pumpkin recipes?
I would be crazy to not have a few more gluten free vegan pumpkin recipes up my sleeve. It’s only one of the yummiest things ever! Check these out:
- 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
Do you have more gluten free vegan cookie recipes?
Can we speak cookie lover to cookie lover? If I’m going to bake, I almost always want it to be a cookie. It’s an individual potion, they aren’t hard to whip up and they’re oh-so-good. So, OF COURSE I have more gluten free vegan cookie recipes. As with all my recipes, you can swap back in regular ingredients (regular flour, regular milk, eggs…etc.) if you need to adapt them and only need them to work for one or two allergens instead of 7 like we do!
- 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
What gluten free oats do you use and why do you need gluten free oats?
While oats don’t inherently have gluten in them, many people who avoid gluten, especially those with celiac, prefer oats that are certified gluten free, to avoid any cross contamination with wheat or other gluten grains. I like to use Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats. Feel free to use whichever brand you like, I just wouldn’t recommend quick cooking oats.
Why do I need to squeeze out the water from the pumpkin puree?
Pumpkin has a TON of moisture in it–which is why it’s used in baking so often. However, the extra moisture can make the cookie’s consistency feel more like a cake instead of a chewy cookie. The recipe calls for one cup, so I like to put about one and a half cups on several sheets of paper towels. I roll the paper towel around it and gently press. you’ll be surprised how much water comes out. I do that several times, because it will soak through it completely. Once you’ve squeezed a good amount (I don’t know that you can ever get it all out by hand) it should be much better to work with. Re-measure it to fill a one cup, as the water out of it will now have it measuring differently.
Can I use another dairy free milk substitute?
If you need this to be dairy free, I suggest using a vegan butter. I sometimes use coconut oil as a butter substitute, but since coconut oil can really crisp things, and I wanted these to stay nice and soft I didn’t use that as the replacement. We like to use Earth Balance buttery sticks.
Can I use another egg replacer?
I use flax eggs because I think they work well with pumpkin, but a powdered egg substitute should work well. The issue comes in measuring it. The original recipe only calls for one egg yolk, not a whole egg, which is why I cut down a traditional flax egg from 1 Tablespoon ground flax + 3 Tablespoons water to only 1/2 Tablespoon ground flax + 4 teaspoons water. I’d suggest cutting any egg replacer you use down as well. I’ve only recipe tested it in this manner.
What gluten free flour do you use?
I really like my own gluten free blend for cookies, cakes and bars. I also like to buy pre-made ones in a pinch. If you buy one, stick to ones that are rice, potato and tapioca blends. I’ve also found that blends that have sorghum added as well do nicely too. If you use my recipe, it does not include xanthan in it, so you’ll want to add 1/2 teaspoon of xanthan to the mixture as well.
- 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)
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.
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.
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
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