Deliciously Allergy-Friendly: Gluten-Free Vegan Iced Pumpkin Oatmeal Cookies for Fall

Perfectly spiced, incredibly soft, and wonderfully chewy cookies, finished with a luscious drizzle – these Gluten-Free Vegan Iced Pumpkin Oatmeal Cookies are destined to become your new favorite fall indulgence. Crafted with care, these allergy-friendly delights are completely free of wheat, gluten, dairy, egg, soy, peanuts, and tree nuts, ensuring everyone can enjoy a taste of autumn comfort.

Why These Iced Pumpkin Oatmeal Cookies Will Capture Your Heart

There’s an undeniable magic that pumpkin brings to the fall season, and frankly, I’m captivated by it all year long! My passion for pumpkin runs so deep that I frequently bake pumpkin muffins, even in the middle of summer. So, when the opportunity arose to create yet another delicious way to enjoy the comforting flavor of pumpkin, I knew I had to seize it with enthusiasm. These cookies are a celebration of autumn, bringing warmth and joy with every bite.

My love for oatmeal runs just as deep. For many years, my son couldn’t enjoy oats due to allergies. The immense relief and excitement when he outgrew this allergy last fall, successfully completing an oral challenge, was truly monumental for our family. Since then, I’ve made it my mission to incorporate the wholesome goodness of oatmeal into as many recipes as possible. Its hearty chewiness adds an incredible texture that is simply unmatched.

So, imagine combining the robust, satisfying chewiness of oats with the aromatic, warm spices of pumpkin, and then topping it all off with a sweet, delicate glaze. It’s a symphony of textures and flavors that truly embodies the spirit of fall. The thought of such a combination makes these cookies absolutely irresistible. Why would anyone pass up the chance to bake and savor these delightful treats? They offer the perfect balance of spice, sweetness, and satisfying texture, making them a standout addition to any fall baking repertoire.

Tailoring Your Cookies: Dairy-Free But Not Egg-Free?

Given my son’s dairy and egg allergies, this particular recipe for iced pumpkin oatmeal cookies is naturally crafted to be vegan, ensuring it’s free from both. However, if your dietary needs are specifically focused on avoiding dairy but you can still consume eggs, you have an easy modification. To maintain the wonderfully chewy texture that makes these cookies so special, you can simply substitute the flax egg called for in the recipe with one egg yolk (please omit the egg white). This small adjustment allows for flexibility while keeping the delicious integrity of the cookie.

Customizing for Gluten-Free Only Needs

If your primary dietary restriction is limited solely to gluten avoidance, adapting this recipe is wonderfully straightforward. You can easily revert to traditional baking ingredients for the dairy and egg components. Instead of using the flax egg, feel free to incorporate one egg yolk. Additionally, for the fat component, you can use one cup (which equates to two sticks) of regular dairy butter. My goal is always to create recipes that are versatile and can be easily adjusted to suit various dietary restrictions, ensuring that delicious baking remains accessible to everyone, regardless of their specific needs.

Explore More Gluten-Free Vegan Pumpkin Recipes!

It would be a missed opportunity if I didn’t have a wealth of other gluten-free vegan pumpkin recipes to share! Pumpkin is undoubtedly one of the most versatile and delicious ingredients, especially when crafting allergy-friendly treats. Its natural sweetness and moist texture make it a fantastic foundation for a variety of baked goods and desserts. If you’re as enamored with pumpkin as I am, you’ll love exploring these additional recipes:

• 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

And for those specifically seeking gluten-free options, I also recommend these delightful Gluten Free Chocolate Pumpkin Brownies from my fellow blogger, Perchance to Cook. Happy baking!

A Treasure Trove of Gluten-Free Vegan Cookie Recipes

As a fellow cookie enthusiast, I understand the unparalleled joy that comes from biting into a perfectly baked cookie. If I’m heading into the kitchen to bake, chances are, it’s going to be cookies! They offer the perfect individual portion, are often straightforward to prepare, and deliver immense satisfaction. This is precisely why I’ve dedicated myself to creating an extensive collection of gluten-free vegan cookie recipes. These aren’t just any cookies; they’re thoughtfully designed to be adaptable, catering to a wide range of dietary needs.

Just like with all my recipes, the beauty of these cookie creations lies in their flexibility. If your needs are less restrictive than our family’s (who navigate a full seven allergens), you can easily swap back to conventional ingredients like regular flour, dairy milk, or eggs. This ensures that you can adapt them to address just one or two allergens, or enjoy them as they are for a completely allergy-friendly experience. Get ready to discover your next favorite cookie!

• 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

Choosing the Right Gluten-Free Oats and Why They Matter

While oats are naturally gluten-free, the way they are processed and handled can introduce cross-contamination with gluten-containing grains like wheat, barley, and rye. This is a significant concern, especially for individuals with celiac disease or severe gluten sensitivities, as even trace amounts of gluten can trigger adverse reactions. Therefore, it is crucial for anyone avoiding gluten to opt for oats that are specifically certified gluten-free. This certification guarantees that the oats have been processed in dedicated facilities and tested to meet strict gluten-free standards.

For these delicious cookies, I personally recommend using Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats. Their quality and consistency are excellent for baking, contributing to the perfect chewy texture we’re aiming for. However, feel free to use any certified gluten-free old-fashioned rolled oats brand that you trust and prefer. A crucial tip: avoid quick-cooking or instant oats. These varieties are often more finely processed and absorb liquids too quickly, which can result in a drier, less chewy cookie and won’t give you the desired robust texture in these pumpkin oatmeal cookies.

The Essential Step: Squeezing Moisture from Pumpkin Puree

Pumpkin puree is a fantastic ingredient in baking, renowned for its ability to add moisture and a beautiful orange hue to treats. However, it naturally contains a significant amount of water. While this can be beneficial in some recipes, for cookies like these iced pumpkin oatmeal cookies, excess moisture can dramatically alter the texture. Instead of a soft and chewy cookie, you might end up with something that more closely resembles a cakey muffin, which isn’t what we’re aiming for.

To achieve that perfect, desirable chewy cookie consistency, it’s absolutely vital to squeeze out the excess liquid from your pumpkin puree. The recipe calls for one cup of squeezed pumpkin puree. To prepare this, I typically start with about one and a half cups of pumpkin puree. Spread the puree onto several layers of paper towels, then roll the paper towels around it and gently press. You’ll be amazed at how much water is released! You’ll need to repeat this process a few times, as the paper towels will become saturated quickly. Alternatively, you can place the puree in a fine-mesh sieve lined with cheesecloth and press out the liquid. While it’s difficult to remove every last drop of water by hand, aiming to extract a good amount will significantly improve the final texture of your cookies. Once you’ve thoroughly squeezed the puree, re-measure it to ensure you have exactly one cup for the recipe, as the volume will have decreased.

Dairy-Free Substitutes: Butter and Milk Choices

When crafting these delicious dairy-free iced pumpkin oatmeal cookies, selecting the right butter and milk substitutes is key to achieving the desired flavor and texture. For the cookie base, where a rich, buttery flavor and soft texture are paramount, I strongly suggest using a high-quality vegan butter. While coconut oil is a common dairy-free fat substitute in many recipes, it tends to make baked goods crispier. For these particular cookies, we want them to remain wonderfully soft and chewy, so vegan butter is the superior choice. We’ve had great success using Earth Balance buttery sticks, which perform exceptionally well in baking and provide that classic buttery taste.

For the glaze, the recipe calls for rice milk. Rice milk is an excellent choice for glazes and icings as it’s typically thinner and has a very neutral flavor, allowing the vanilla and powdered sugar to shine without adding any unwanted notes or thickness. You could also use other neutral-flavored plant-based milks like almond milk or oat milk, but ensure they are unsweetened and unflavored to avoid altering the taste of your delicious glaze.

Navigating Egg Replacers for Optimal Cookie Texture

In this vegan recipe, I’ve opted for flax eggs as my preferred egg replacer, largely because I find their binding properties and neutral flavor work exceptionally well in conjunction with pumpkin. Flax eggs, made from ground flaxseed mixed with water, create a gel-like consistency that mimics some of the binding and moistening functions of a real egg.

The original non-vegan version of this cookie recipe surprisingly only calls for one egg yolk, not a whole egg. This distinction is crucial for getting the right texture. To properly adapt this, I’ve adjusted the traditional flax egg ratio (typically 1 tablespoon ground flax + 3 tablespoons water for one whole egg) down to a precise 1/2 tablespoon ground flax combined with 4 teaspoons of water. This specific ratio is designed to mimic the emulsifying and binding capabilities of a single egg yolk without adding excessive moisture that a full flax egg would. If you choose to experiment with other powdered egg substitutes, I highly recommend making a similar proportionate reduction in the amount used. I’ve only extensively tested this recipe using the flax egg preparation described, so for best results, sticking to this method is advised to ensure your cookies come out perfectly every time.

Selecting Your Gluten-Free Flour Blend

The foundation of any great gluten-free baked good, especially cookies, lies in the quality of the flour blend. For these iced pumpkin oatmeal cookies, choosing the right gluten-free flour is essential for achieving the perfect texture—soft, chewy, and not crumbly. I am particularly fond of my own homemade gluten-free blend, which I find consistently delivers excellent results for cookies, cakes, and bars. This allows for precise control over the ingredients and texture.

However, I also understand that sometimes convenience is key, and store-bought blends can be a lifesaver. If you opt for a pre-made gluten-free flour blend, I recommend selecting those that feature a balanced combination of rice flour, potato starch, and tapioca starch. These ingredients work harmoniously to provide structure, tenderness, and a light chew without being gritty. Additionally, I’ve had great success with blends that include sorghum flour, as sorghum adds a lovely softness and a slightly earthy flavor profile that complements many baked goods. A critical note: if you are using my homemade blend, or any store-bought blend that does not already contain it, you will need to add 1/2 teaspoon of xanthan gum to the mixture. Xanthan gum acts as a binder and elasticity enhancer, which is crucial in gluten-free baking to prevent crumbling and give your cookies that cohesive, chewy feel typically provided by gluten.

See Them in Action: A Video Guide to These Vegan Gluten-Free Iced Oatmeal Cookies!

Sometimes, seeing a recipe come to life visually can make all the difference, especially when you’re tackling specific dietary requirements. That’s why I’ve created a quick and helpful video overview of how to make these incredible vegan gluten-free iced pumpkin oatmeal cookies! You can catch a concise yet comprehensive guide on my Tiktok video, embedded below. I truly hope this visual walkthrough provides you with a clear glimpse into the entire baking process, from mixing the dough to applying the delicious glaze, giving you the confidence to recreate these delightful cookies in your own kitchen!

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

The Delight of Allergy-Friendly Baking and Storage Tips

Creating allergy-friendly baked goods like these iced pumpkin oatmeal cookies brings a unique satisfaction. It’s not just about baking; it’s about inclusivity, ensuring that everyone, regardless of their dietary restrictions, can enjoy delicious treats without worry. These cookies embody that spirit, allowing you to share the comforting flavors of fall with friends and family who might otherwise miss out. The blend of warm spices, the chewiness of oats, and the delicate pumpkin flavor makes them a universal crowd-pleaser, proving that free-from baking can be just as, if not more, delicious!

Once your delectable cookies are baked and fully cooled, store them in an airtight container at room temperature. They will maintain their freshness and delightful texture for 1-2 days. If you’re planning to enjoy them beyond that timeframe, or if you simply want to prepare a batch in advance, these cookies freeze beautifully. For optimal results, wait until the cookies have completely thawed before applying the delicious glaze. This ensures the icing sets properly and maintains its smooth texture. Simply place the unfrosted cookies in a freezer-safe bag or container, separating layers with parchment paper, and they’ll be ready to be thawed and iced whenever a craving strikes!

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