Vegan Gluten-Free Iced Pumpkin Oatmeal Cookies

Perfectly spiced, soft and chewy cookies topped with a sweet glaze — these Gluten Free Vegan Iced Pumpkin Oatmeal Cookies are bound to become a fall favorite. Allergy-friendly and free of wheat, gluten, dairy, egg, soy, peanuts and tree nuts.

Why I love these iced pumpkin oatmeal cookies

Pumpkin season is my favorite part of fall — I use it in everything from muffins to breakfast bowls. Combining pumpkin with hearty oats and warm spices produces a cookie that’s both tender and chewy. Adding a simple glaze on top makes them feel special without being overly sweet. These cookies are comforting, versatile, and easy to adapt to different allergies or ingredient preferences.

What if you only need them dairy free (but not egg free)?

These cookies are written to be vegan because of my family’s allergies, but if you only need dairy-free cookies (and don’t need to avoid eggs), you can substitute one egg yolk for the flax egg to help maintain a chewy texture.

What if you only need them gluten free?

If gluten is your only concern, use one egg yolk instead of the flax egg and regular butter (1 cup, two sticks) in place of vegan butter. I design recipes to be adaptable so you can swap back standard ingredients when only a subset of allergies are relevant.

More gluten free vegan pumpkin recipes

If you love pumpkin, here are other gluten free vegan pumpkin recipes to try:

• 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, there are many more pumpkin desserts and bars from fellow bloggers that can inspire variations.

More gluten free vegan cookie recipes

I’m a cookie baker at heart. Cookies are easy to portion, quick to bake, and endlessly adaptable. Below are a few of my favorite gluten free vegan cookie recipes you can swap ingredients in and out of depending on your dietary needs:

• DoubleTree Chocolate Chip Cookies — gluten free vegan adaptation
• 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

Which gluten free oats should you use and why?

Oats themselves are naturally gluten-free, but they’re often processed near gluten-containing grains. For people with celiac disease or strong gluten sensitivities, certified gluten free oats reduce the risk of cross-contamination. I typically use certified gluten free old-fashioned rolled oats; avoid quick-cooking oats here because they change the texture.

Why squeeze moisture from pumpkin puree?

Pumpkin puree contains a lot of water, which can turn cookie dough cakey instead of chewy. To keep the cookies chewy, drain extra moisture: place the puree on several paper towels, roll and press gently, and repeat until much of the water has been released. Re-measure so you end up with one cup of squeezed pumpkin for the recipe.

Which dairy-free milk or fat can I use?

For dairy-free results, use vegan butter for a soft, tender cookie. Coconut oil can be used but often makes baked goods crisper, so I prefer vegan buttery sticks to preserve a soft texture.

Can I use another egg replacer?

I use a small flax “egg” because it pairs well with pumpkin. If you use a powdered egg replacer or another substitute, reduce the amount compared to a full egg since the recipe replaces just one yolk. I recommend testing with a reduced quantity to match the recipe’s intent.

Which gluten free flour blend works best?

I recommend a multi-grain blend for the best texture — blends with rice, potato and tapioca or ones that include sorghum perform well. If your blend doesn’t include xanthan gum, add about 1/2 teaspoon to help bind the dough. My homemade gluten free blend works great for cookies, cakes and bars.

Is there a video demonstration?

Yes — a short video shows the process from start to finish and gives a helpful visual on texture and technique.

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 — allergy friendly and 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 or add 1/2 tsp xanthan)

GLAZE:

• 1/4 cup melted vegan butter
• 1 and 1/2 cups powdered sugar
• 3 Tablespoons rice milk (or other dairy-free milk)
• 1/4 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C).
2. Squeeze excess moisture from the pumpkin puree and measure 1 cup of the drained puree.
3. Melt the vegan butter and place it in a large bowl or in a stand mixer fitted with the paddle attachment.
4. Add the sugar, prepared flax egg, vanilla and squeezed pumpkin puree; mix until combined.
5. Add the baking soda, salt, cinnamon, pumpkin pie spice, gluten free flour and rolled oats; stir until just combined.
6. Portion dough with a cookie scoop onto baking sheets lined with non-stick mats or parchment.
7. Bake about 15 minutes, until edges are set. If cookies puff up, gently flatten with a glass while warm so the glaze will sit evenly.
8. Cool cookies on the pan for 5 minutes before transferring to a rack to cool completely.
9. When cookies are cooled, whisk the glaze ingredients together until smooth, then spread or dollop glaze onto each cookie and smooth with the back of a spoon.
10. Allow icing to set. Store covered at room temperature 1–2 days or freeze unfrosted and frost after thawing.

Notes

Adapted from a pumpkin oatmeal cookie recipe with adjustments to make it gluten free and vegan.

Nutrition Information:

Yield: 32
Serving Size: 1

Amount Per Serving:
Calories: 120
Total Fat: 2g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 5mg
Sodium: 92mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 14g
Protein: 1g