It’s fall, y’all! Try these dairy free iced pumpkin oatmeal cookies for a delicious seasonal treat. These cookies are made with easy-to-find ingredients. Since they’re a standard cookie scoop cookie, they’re much easier to make than shaped cutouts. They have just the right amount of pumpkin flavor. And a little drizzle of icing on top? Perfection!
Ingredients
Here are all the ingredients you’ll need to make the cookies themselves:
If you want to add icing to them, here is what you’ll need for that:
- Dairy-free butter – I recommend Country Crock plant butter sticks with avocado oil. You can also use their homestyle dairy-free salted butter. If you need a soy-free option, Earth Balance soy free sticks work well. I do not recommend tub-based butters for this recipe, as they often have a higher moisture content that can throw off the proportions of ingredients.
- Dairy-free milk – If you’re making the icing to go on top, you’ll need just a smidge of dairy-free milk. I like oat milk best, but you can use whatever you have on hand.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos.
Start by mixing together dairy-free butter, brown sugar, sugar, pumpkin, and vanilla. I like to use a stand mixer for this because it’s easier, but you can use a bowl and hand mixer, or a bowl and spoon with a little more effort.
In another bowl, mix together the flour, oats, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients. The dough will be slightly moister than other cookie recipes (for example, compared to a chocolate chip cookie dough) but that is normal. It should still be scoopable though!
Use a 1 ½-inch cookie scoop to portion out the dough (or heaping tablespoons) onto parchment-lined baking sheets.
Bake ‘em for about 10-12 minutes, until the tops no longer look wet, then let cool on the pan.
Once cool, make the frosting by mixing together the powdered sugar, vanilla, salt, and oat milk. Start with just a tablespoon of the oat milk, then add more as needed to get to the right texture. It should be a thick icing but one that you can drizzle from a spoon.
Drizzle that over the cookies. I scoop out spoonfuls then just use a back-and-forth motion over the cookies to create the lined look. As you can see, I don’t do it perfectly and end up with some cookies that have more than others, haha – but it really doesn’t matter.
Let the icing set for about an hour or two. You can dig in before that, but the icing might be a little tacky. YUM!
Recipe Tips and Modifications
Storage: Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze and thaw on the counter or in the microwave when ready to enjoy.
Dough texture troubleshooting: As mentioned, the dough will be a bit more moist than other cookie doughs. However, it should be easily scooped with a cookie scoop and portioned. If it is too moist (the cookie dough scoops are sinking when portioned), add another 2 tablespoons of flour and try again. You shouldn’t have this issue, but I’m putting the fix in here in case you happen to use a brand of canned pumpkin that is on the liquidy side, or you happened to mistakenly use a tub-based dairy-free butter.
Swapping icing for frosting: If you prefer, you can use a dairy-free cream cheese frosting instead of the homemade icing. Many store bought cream cheese frostings are dairy free; just check labels!
To make vegan: This recipe is vegan as long as your ingredient choices are vegan. For example, regular sugar is sometimes processed with bone char, so if you’re strictly vegan, you would want to look for one without that processing (organic sugar is not processed with bone char).
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
This recipe is dairy free, egg free, and nut free, as long as your dairy-free butter and dairy-free milk do not contain these ingredients. Recently, I have noticed the Country Crock dairy-free sticks no longer list soy in their ingredients (though they do still have a cross-contamination warning). This should thus be soy free as well, but check labels very carefully as they have changed formulations several times and previously had soy.
This recipe does contain wheat/gluten, in the flour. I have not tested this with gluten-free flour and am not sure the recipe would work with that, since this recipe does not contain egg (which is useful for binding a gluten-free flour).
More Dairy Free Pumpkin Desserts
If you’re looking for more dairy-free pumpkin recipes to try this season, here are a few of my favorites:
- Dairy-free pumpkin cheesecake dip
- Chocolate pumpkin crinkle cookies
- Pumpkin olive oil cake
- Dairy-free pumpkin whoopie pies
- No bake pumpkin truffles
I hope you enjoy these dairy free pumpkin oatmeal cookies. If you get a chance to make ‘em, feel free to leave a recipe rating or comment below.
Dairy Free Egg Free Pumpkin Oatmeal Cookies
These dairy free pumpkin oatmeal cookies are one of the best fall cookie recipes! Perfect pumpkin spice flavor and topped off with a sweet icing.
Ingredients
For the cookies:
- ½ cup dairy-free butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ cups rolled oats
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
For the icing (optional):
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt (a pinch)
- 1-2 tablespoons extra creamy oat milk (or another dairy-free milk)
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In a large mixing bowl, cream together the dairy-free butter, brown sugar, sugar, pumpkin, and vanilla. Mix until well combined.
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In another mixing bowl, combine the flour, oats, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
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Pour the dry ingredients into the wet ingredients and stir until combined.
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Use a 1 ½ tablespoon cookie scoop (or a heaping tablespoon) to portion out the dough onto the parchment-lined baking sheet.
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Bake the cookies at 350 degrees F for 10-12 minutes, or until the cookies no longer look moist on top. Let cool on the pan.
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When the cookies are cool, prepare the icing (if using). In a small mixing bowl, combine the powdered sugar, vanilla, salt, and 1 tablespoon of oat milk. Gradually add an additional tablespoon as necessary until the mixture is an icing-like texture (thick but able to drizzle).
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Drizzle the icing over the cookies. Let sit for about an hour to let the icing set (you can dig into them sooner; the icing will just still be a bit tacky). Enjoy!
Recipe Notes
- This dough may seem a little more moist than other cookie doughs (like chocolate chips) – this is normal.
- As an alternative to an icing drizzle, you could also spread a dairy-free cream cheese frosting on these cookies.
Nutrition analysis (approximate per cookie with icing): 129 calories, 4 g fat, 2 g saturated fat, 110 mg sodium, 22 g carbohydrate, 1 g fiber, 14 g sugar, 1 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 4%, Potassium: 1%
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