Gluten-Free Halloween Cut-Out Cookies

These gluten-free Halloween cookies are filled with no-bake cheesecake filling and taste like heaven! They are the perfect treat!

Roll the cookie dough out on a floured surface using a rolling pin. The dough should be 1 inch thick. Bake in the preheated oven for 8-10 minutes. The cookies will be slightly golden.

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.

Pipe the cheesecake filling on the solid pumpkin cookie (the one without the eye cutouts).

Grab the recipe details and nutritional info below, via the link!