• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Glutenless Maximus
  • Recipe Index
  • Gluten Free School
  • Shop
  • About Me
  • Work with me
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Gluten Free School
  • Shop
  • About Me
  • Work with me
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Halloween

    Gluten-Free Halloween Cut-Out Cookies

    Oct 6, 2022 · Leave a Comment

    Sharing is caring!

    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. 

    gluten-free-halloween-cut-out-cookies

    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
    • Reasons to Make This Halloween Treat
    • What Cookie Cutters Did You Use?
    • Ingredient Notes
    • Instructions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • Gluten-Free Halloween Cut-Out Cookies

    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-halloween-cut-out-cookies-ingredients
    • 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.

    gluten-free-halloween-cut-out-cookies

    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

    Gluten-Free Halloween Cut-Out Cookies

    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. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 10 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 15 cookies

    Equipment

    • 2 cookie sheets
    • Electric mixer
    • Mixing bowls
    • Parchment paper
    • Rolling Pin
    • 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.

    Notes

    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.
    Keyword gluten free halloween treats, halloween cookies, pumpkin cheesecake, spooky halloween cookies
    Tried this recipe?Let us know how it was!

    More Halloween

    • gluten-free-rolo-bites
      Gluten-Free Rolo Pretzel Bites
    • spooky-gluten-free-strawberry-cupcakes
      Spooky Gluten-Free Strawberry Cupcakes
    • spooky-gluten-free-halloween-cookies
      Spooky Gluten-Free Halloween Cookies
    • easy-marshmallow-spider-web-brownies
      Easy Marshmallow Spider Web Brownies (gluten-free)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there!

    You can usually find me in the kitchen whipping up new recipes. They’re always gluten free, and I’m always making a mess of my kitchen. I’m so delighted I get a chance to share my recipes with you and hope you’ll follow along with me.

    I love hearing your feedback so please don't hesitate to reach out if you have any questions, requests, or feedback. Cheers!

    No Bake

    • gluten-free-samoas-cookies
      Homemade Apple Gluten Free Samoas Cookies
    • movie-night-snack
      Oreo Popcorn Recipe (Gluten Free)
    • chocolate-covered-raspberries
      Marshmallow Frozen Chocolate Raspberries
    • Shaved-Brussels-Sprout-Salad
      Shaved Brussels Sprout Salad with Mustard Vinaigrette

    Under 30 Minutes

    • Gluten-free-berry-tart
      Simple Gluten-Free Raspberry Tart
    • Raspberry Cream Cheese Bites
    • prosciutto-wrapped-asparagus
      Simple Prosciutto Wrapped Asparagus
    • gluten-free-breaded-chicken-cutlets
      Quick Gluten Free Breaded Chicken Cutlets

    Fruit

    • Scoops-of-sorbet
      1 Ingredient Tangerine Sorbet Recipe
    • lemon-meringue
      Quick & Traditional Lemon Curd Meringues
    • vegan-tart-recipe
      Mixed Berry Vegan Gluten Free Tart
    • Fresh-Strawberries-Stuffed-with-No-Bake-Cheesecake-Filling
      Amazing Cheesecake Stuffed Strawberries

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Portfolio
    • Work with me

    As an Amazon Associate. I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme