Soft, pumpkin-forward oatmeal cookies with the corn milk icing we love in our kitchen.
Inspired by Alison Andrews’ pumpkin oatmeal cookies, our version doubles the pumpkin for the deeper flavor and brighter color we love. We photographed the finished batch from our kitchen.
We use Maïzly corn milk in the vanilla icing. Oat or soy milk are other non-dairy options, though Maïzly is our preference.
Measure the pumpkin rather than adding it by eye: too much extra purée can throw off the dough’s balance. Check ingredient labels if you have dietary restrictions, and see our home-kitchen cross-contact note.
Vegan Pumpkin Oatmeal Cookies
Makes 20 cookies. Prep: 15 minutes. Bake: 30 minutes for two trays (15 minutes each).
Ingredients
- 1 1/2 cups (150 g) old-fashioned rolled oats
- 1 cup (125 g) all-purpose flour
- 1 cup (80 g) unsweetened desiccated or finely shredded coconut
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup (112 g) vegan butter
- 1 cup (200 g) light brown sugar
- 2/3 cup (150 g) pumpkin purée
- 1 teaspoon vanilla extract
- For the icing: 1 1/2 cups (180 g) powdered sugar
- For the icing: 2 tablespoons Maïzly corn milk (or oat or soy milk)
- For the icing: 1/4 teaspoon vanilla extract
Equipment
- Two large baking sheets
- Parchment paper
- Two mixing bowls
- Stand mixer or hand mixer
- Spatula
- Kitchen scale
- Fine sieve for the icing
Method
- Prepare the oven and pans. Heat the oven to 350°F. Line two large baking sheets with parchment. Plan to bake one sheet at a time so each tray sits in the same oven position.
- Mix the dry ingredients. In a bowl, stir the rolled oats, flour, coconut, baking soda, salt, cinnamon, and pumpkin pie spice until the spices are evenly distributed.
- Cream the butter and sugar. Beat the vegan butter and light brown sugar together until the mixture looks smooth and evenly combined. Scrape the bowl so no unmixed butter remains at the sides.
- Add the pumpkin. Beat in the measured pumpkin purée and vanilla. The mixture will look soft and orange; scrape the bowl once more.
- Make the dough. Fold the dry mixture into the pumpkin mixture until no dry flour remains. The dough should be thick enough to portion but still soft.
- Portion the cookies. Divide into 20 roughly equal portions and roll each into a ball. Place 10 on each prepared sheet with room around them.
- Bake one tray at a time. Bake each tray for about 15 minutes at 350°F, checking the first tray for doneness before repeating with the second. The cookies should look set at the edges while remaining soft in the center. If they have stayed very puffy, gently press them with a fork just after they leave the oven.
- Cool completely. Leave the cookies on the pan until they are firm enough to move without breaking, then let them cool fully before icing. Warm cookies will melt the icing.
- Mix and apply the icing. Sift the powdered sugar, then stir in the corn milk and vanilla until thick but spoonable. Spoon over the cooled cookies. Refrigerate briefly, about 5 minutes, to help the icing set.