These gluten-free Halloween cookies are filled with no-bake cheesecake filling and taste like heaven! They are the perfect treat!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Going to a Halloween party? Bring these gluten-free Halloween cut-out cookies for a fun treat! Everybody will love these gluten-free Halloween cookies because they're allergy friendly and are filled with creamy pumpkin spice cheesecake. They would look especially great on a Halloween treat table.
If you're looking for more Halloween recipes like these gluten-free Halloween cookies, check out my easy marshmallow spider web brownies and my fudgy gluten-free brownie cookies.
Jump to:
Why these gluten-free Halloween cookies are great
These gluten-free Halloween cookies are made from a delicate sugar cookie that is sandwiched between a layer of no-bake pumpkin spice cheesecake filling. It's delicious and might end up being one of your favorite sugar cookie recipes! The perfect treat!
Reasons to Make This Halloween Treat
- Delicious - the pumpkin spice filling makes these sandwich cookies so delicious and creamy.
- Allergy-friendly - this is a great cookie to bring to school events because it's gluten-free and allergen-friendly. This spooky treat can be made dairy-free by using vegan butter and dairy-free cream cheese. That will make these cookies dairy-free.
- Make-ahead - this is a great cookie recipe to make ahead of time. Simply fill the cookies right before serving.
- Simple ingredients - the ingredients are simple and you most likely already have the in the fridge.
What Cookie Cutters Did You Use?
I used this cookie cutter set for my delicious gluten-free Halloween cookies recipe. The Halloween cookie cutters come in a set of two cookie cutters: one plain pumpkin and one pumpkin with eyes and a mouth. They might be my new favorite cookie cutters!
Ingredient Notes
- Gluten-Free Flour - I use King Arthur's Measure-for-Measure Gluten-Free flour. You can find it HERE. This might be my favorite gluten free flour. It already contains xantham gum, too.
- Canned Pumpkin - Any canned pumpkin will work. Make sure to blot it with a paper towel to remove some of the moisture.
- Pumpkin Spice - Pumpkin spice is what makes the cheesecake filling really POP! Find my favorite mix HERE.
- Granulated Sugar - this recipe only uses granulated sugar. I don't use brown sugar or powdered sugar, although a lot of sugar cookie recipes do use powdered sugar. I prefer the taste of granulated sugar. Brown sugar tends to make the sugar cookies too moist. Powdered sugar isn't called for in the cheesecake filling either because I think it makes it too sweet. You can use brown sugar in the cheesecake filling if you wish.
See recipe card for quantities.
Instructions
How to make the gluten-free sugar cookies
Preheat the oven to 350 degrees.
Prepare two large cookie sheets with parchment paper. Set aside.
Cream granulated sugar and softened butter together in a large bowl using an electric mixer. Once the mixture is creamy, add the eggs and cream until combined. Add vanilla extract.
In a separate bowl, combine gluten-free flour, baking soda, baking powder, and salt. These are your dry ingredients.
Add flour mixture 1 cup at a time to the wet ingredients, mixing completely between each cup.
Once all the flour is combined, mix until a cookie dough forms a ball.
Pour onto a floured surface and divide the dough into two disks. Wrap each disk in plastic wrap and chill in the fridge for at least two hours.
After chilling the dough, roll the cookie dough out on a floured surface using a rolling pin. The dough should be 1 inch thick.
Use the plain pumpkin and the pumpkin with eye cut-outs cookie cutters. The dough should make 15 of each one.
Line the cookies on the prepared baking sheets with 1 inch between each cookie. Chill for 10 minutes.
Bake in the preheated oven for 8-10 minutes. The cookies will be slightly golden.
Let the cookies cool slightly on the cookie sheets, then transfer them to a wire rack using a spatula. Cool the cookies completely on a wire rack.
How to make the cheesecake filling
Cream the canned pumpkin, cream cheese block, sugar, and pumpkin spice in a medium bowl. The mixture will be fluffy and creamy. This should take about 5-10 minutes to cream together.
Fill a plastic piping bag with the cheesecake filling and snip off the bottom. There is no need to fit the piping bag with a tip.
Assembly
Pipe the cheesecake filling on the solid pumpkin cookie (the one without the eye cutouts).
Top each cookie with filling with a pumpkin with the eye cutouts.
Hint: Let the cookies cool completely before piping them with cheesecake filling.
Variations
- Vegan - use vegan butter, dairy-free cream cheese, and an egg replacement powder to make vegan sugar cookies. My favorite vegan butter is mykonos.
See my recipe for gluten-free cranberry oatmeal cookies with cinnamon on my website!
Equipment
- 2 cookie sheets
- Electric mixer
- Mixing bowls
- Parchment paper
- Rolling pin
- Piping bag
- Halloween cookie cutters
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days.
These gluten-free cookies are best if you wait to assemble them right before serving. Make the cookies up to four days in advance and store them in an airtight container at room temperature. Make the filling on the day of serving and fill right before serving.
Top tip
If you don't have a piping bag handy, you can just use a knife to spread the cheesecake filling on top of each cookie.
Gluten-Free Halloween Cut-Out Cookies
Equipment
- 2 cookie sheets
- Mixing bowls
- Parchment paper
- Piping bag
- Halloween cookie cutters
Ingredients
The Cookies
- 3 cups gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs room temperature
- 1 cup sugar
- 2 sticks unsalted butter softened
- ½ teaspoon vanilla extract
The Filling
- 1 block plain cream cheese 8 ounces
- ½ cup canned pumpkin
- ¼ cup granulated sugar
- 1 teaspoon pumpkin spice
Instructions
How to make the gluten-free sugar cookies
- Preheat the oven to 350 degrees.
- Prepare two large cookie sheets with parchment paper. Set aside.
- Cream granulated sugar and softened butter together in a large bowl using an electric mixer. Once the mixture is creamy, add the eggs and cream until combined. Add vanilla extract.
- In a separate bowl, combine gluten-free flour, baking soda, baking powder, and salt. These are your dry ingredients.
- Add flour mixture 1 cup at a time to the wet ingredients, mixing completely between each cup.
- Once all the flour is combined, mix until a cookie dough forms a ball.
- Pour onto a floured surface and divide the dough into two disks. Wrap each disk in plastic wrap and chill in the fridge for at least two hours.
- After chilling the dough, roll the cookie dough out on a floured surface using a rolling pin. The dough should be 1 inch thick.
- Use the plain pumpkin and the pumpkin with eye cut outs cookie cutters. The dough should make 15 of each one.
- Line the cookies on the prepared baking sheets with 1 inch between each cookie. Chill for 10 minutes.
- Bake in the preheated oven for 8-10 minutes. The cookies will be slightly golden.
- Let the cookies cool slightly on the cookie sheets, then transfer them to a wire rack using a spatula. Cool the cookies completely on a wire rack.
How to make the cheesecake filling
- Cream the canned pumpkin, cream cheese block, sugar, and pumpkin spice in a medium bowl. The mixture will be fluffy and creamy. This should take about 5-10 minutes to cream together.
- Fill a plastic piping bag with the cheesecake filling and snip off the bottom. There is no need to fit the piping bag with a tip.
- Assembly
- Pipe the cheesecake filling on the solid pumpkin cookie (the one without the eye cutouts).
- Top each cookie with filling with a pumpkin with the eye cutouts.
Leave a Reply