• Skip to main content
  • Skip to primary sidebar
The Glutenless Maximus
menu icon
go to homepage
  • Recipe Index
  • Gluten Free Resources
  • Ask Kate
  • About Me
subscribe
search icon
Homepage link
  • Recipe Index
  • Gluten Free Resources
  • Ask Kate
  • About Me
×
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 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes 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

  • allergy-friendly-reeses-pumpkin-recipe
    Gluten-Free Homemade Reese's Pumpkins
  • 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

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.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

Recipe Rating




Primary Sidebar

No Bake

  • passionfruit-shells-filled-with-orange-swirled-sorbet
    Mango Passionfruit Greek Yogurt Sorbet Recipe
  • piping-yogurt-mixture-onto-parchment-paper-dippin-dots-tutorial
    Homemade Yogurt Dippin Dots (Tropical Fruit Recipe)
  • matcha-whipped-cream-on-bright-yellow-lemonade
    Matcha Lemonade with Whipped Cream Recipe
  • blueberry-greek-yogurt-bites-with-matcha-coating
    Protein-Packed Blueberry Greek Yogurt Bites with Matcha White Chocolate

Under 30 Minutes

  • Gluten-Free-Yogurt-Cups-Snack
    Lemon Yogurt Cups
  • pineapple-dessert-lime-zest-topping
    Gluten-Free Chocolate Pineapple
  • gluten-free-fruit-nachos-with-greek-yogurt-and-pomegranate
    Easy Fruit Nachos Recipe – Dragon Fruit
  • chocolate-spoons-with-raspberry-topping
    Easy Hot Chocolate Spoons Recipe

Fruit

  • homemade-fresh-cherry-chocolate-bark-on-parchment-paper
    Dark Chocolate Cherry Bark Recipe - Easy & Delicious
  • cherry-yogurt
    Cherry Matcha Frozen Yogurt Bites Recipe
  • creamy-greek-yogurt-bark-with-red-cherries-and-green-pistachios
    Cherry Pistachio Frozen Yogurt Bark Recipe
  • creamy-lemon-blueberry-frozen-yogurt-close-up-texture-shot
    Lemon Blueberry Frozen Yogurt (No Ice Cream Maker!)

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 © 2024 Glutenless Maximus