These Vegan Pumpkin Oatmeal Cookies are topped with an orange glaze for outstanding autumn feel in every bite.
Warm cinnamon flavors, chewy pumpkin oatmeal cookies and an orange glaze drizzled on top will make these a seasonal treat you look forward to every year.
Is there anything better than the warm and comforting flavors of fall and winter? These cookies are a nostalgic bite of oatmeal cookie upgraded with the times.
Made with pumpkin puree and rolled oats in every bite is flavorful and wonderful. Get the flavors you crave in every bite as you sink your teeth into these thick, soft, and addictingly good cookies.
Vegan Pumpkin Oatmeal Cookies
These iced pumpkin oatmeal cookies are vegan-friendly, meaning that we don’t use milk, eggs, or butter. The butter that we do use is plant-based, but you would never be able to tell that these were vegan cookies when you bite into them.
Take these to your next holiday gathering to share with family and friends and there’s a really good chance that no one else will know either (unless you tell them).
Ingredients you’ll need for Pumpkin Oatmeal Cookies:
- All-purpose flour
- Rolled oats
- Pumpkin spice
- Ground cinnamon
- Baking soda
- Baking powder
- Vegan butter softened to room temperature
- Brown sugar
- Vanilla extract
- Pumpkin puree, at room temperature
- Orange zest
For the Orange Glaze, You will Need:
- Powdered sugar
- Maple syrup
- Orange juice
For the exact measurements, please see the recipe card below.
How to Make Pumpkin Oatmeal Cookies
Cream together the butter, and brown sugar in a large mixing bowl until very creamy. This is an essential step needed to make the cookies soft and will take about 5 minutes.
Add in the vanilla extract and the pumpkin puree. Make sure that the pumpkin puree is room temp! Mix until combined.
In another mixing bowl, whisk together the oats, flour, spices, baking powder, baking soda, salt, and orange zest until mixed.
Add your dry ingredients to the wet ones and mix again until combined, but do not over mix.
Place the dough in the fridge to chill for one or two hours. This will help the flavors to develop and the texture of the cookie to turn out perfectly.
When ready to bake, preheat the oven to 350 degrees F.
Use a cookie scoop to scoop out the dough into 1.5 tablespoon-sized balls. And place them onto a baking sheet, evenly spaced.
Lightly flatten the tops of the cookies before baking.
Bake for 12-15 minutes or until the cookies are set and slightly browned around the edges. The top center should look soft.
Allow the cookies to cool on the baking sheet for 10 minutes to set and finish baking before transferring to a wire rack to cool completely.
Prepare your orange icing by mixing together the ingredients until smooth.
Drizzle the cookies in icing and let set.
Serve and enjoy!
If you want to, you can use regular dairy butter in place of the vegan butter but that will make these cookies no longer vegan-friendly.
If you don’t have vegan butter on hand, butter-flavored Crisco will work just as well.
Make sure that your ingredients are room temperature before using them as this will help to keep from breaking the emulsion and will give us much better results.
How long are vegan pumpkin oatmeal cookies good for?
These cookies will last for 3 days at room temperature or 5 days if kept stored in the fridge. In both cases, make sure to keep the cookies stored in an airtight container for maximum freshness.
Can I freeze pumpkin oatmeal cookies?
Yes, these cookies can be kept stored in the freezer for up to 3 months in an airtight container. If you plan on freezing these cookies, I recommend not adding the icing until after the cookies have thawed and you plan on serving them. This is because the icing would “melt” off of the cookie as it thaws, and won’t look as pretty, possibly becoming a sticky mess in the process.
Can I use a different type of oats for my cookies?
Yes, you can use other types of oats such as instant or steel-cut but keep in mind that the different oats will affect the overall texture of the cookies. A quick-cooking oat will make the cookies softer and less chewy whereas a steel-cut oat will make them chewier.
Check out these other incredible cookie recipes!
- Shortbread Cranberry Cookies
- Vegan Matcha Cookies
- Cinnamon Brown Sugar Cookies
- Ginger Pecan Cookies Recipe Perfect For Fall And Winter
- Cherry Thumbprint Cookies
- 1 ¼ cup all-purpose flour
- 1 ¼ cup rolled oats
- 1 tsp pumpkin spice
- ½ tsp ground cinnamon
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup butter (or vegan butter), softened to room temperature
- ¾ cup brown sugar
- 1 tsp vanilla extract
- ½ cup + 1 tbsp pumpkin puree, at room temperature
- zest of 1 orange
- ¾ cup powdered sugar
- 1 tsp vanilla
- 1 tsp maple syrup
- 1 tbsp orange juice
1. In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture. Then add the vanilla extract and the pumpkin puree (which should be at room temperature; otherwise, it will break the emulsion between the butter and sugar), mix until well combined.
2. In a different bowl, combine all the dry ingredients (oats, flour, spices, baking powder and baking soda, salt, and orange zest).
3. Add the dry ingredients with the pumpkin mixture and stir to combine.
4. Refrigerate the dough for one to two hours. This will improve its texture and flavors, so don’t skip this step.
5. When you’re ready to bake, preheat the oven to 350F.
6. Scoop the dough using a 1.5 tbsp ice cream scoop and lightly flatten the top of each cookie.
7. Bake for 12 to 15 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.
8. Allow the cookies 10 minutes to cool before transferring them to the cooling rack, or they might break.
9. To make the orange glaze, you just need to mix all the ingredients until well combined. Then, once the cookies are chilling in the cooling rack, drizzle them with the orange glaze.