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.
Equipment
- 2 cookie sheets
- Mixing bowls
- 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.
Tried this recipe?Let us know how it was!