Spooky 5-Ingredient Gluten-Free Pumpkin Spice Ghost Cookies Recipe

Published: September 13, 2025

There’s something magical about Halloween baking that makes my kitchen feel like a cozy little witch’s workshop. Last year, when my niece (who’s gluten-free) came trick-or-treating with big hopeful eyes, I knew I had to whip up something special. That’s how these gluten-free pumpkin spice ghost cookies were born—spooky little treats that are just as fun to make as they are to eat! The warm pumpkin spice flavor wrapped in a soft, buttery cookie is so good, no one will guess they’re gluten-free. Now they’re my go-to Halloween bake—perfect for school parties, neighborhood gatherings, or just enjoying with a mug of cider while watching old monster movies.

Gluten-Free Pumpkin Spice Ghost Cookies - detail 1

Why You’ll Love These Gluten-Free Pumpkin Spice Ghost Cookies

These adorable little ghosts aren’t just cute—they’re downright irresistible! Here’s why they’ve become my Halloween staple:

Super simple – No fancy equipment needed, just a bowl and some love
Perfectly spiced – That warm pumpkin flavor makes your kitchen smell like autumn magic
Soft and chewy – These stay tender thanks to the pumpkin puree (no hockey-puck cookies here!)
Allergy-friendly – Gluten-free but nobody will know (shhh—it’s our secret)
Halloween fun – The ghost shapes and silly faces always get giggles from kids

Trust me, these disappear faster than ghosts in the sunlight!

Ingredients for Gluten-Free Pumpkin Spice Ghost Cookies

Here’s everything you’ll need to whip up these spooky little treats. I’ve learned through trial and error that quality ingredients make all the difference – especially with gluten-free baking. Don’t skip the pumpkin pie spice blend – it’s the secret weapon!

2 cups gluten-free flour blend (I swear by Bob’s Red Mill 1-to-1)
1 tsp baking powder (make sure it’s fresh!)
1/2 tsp baking soda
1 tsp pumpkin pie spice (or make your own blend if you’re fancy)
1/2 tsp cinnamon (because you can never have too much)
1/4 tsp salt (balances the sweetness perfectly)
1/2 cup unsalted butter, softened (not melted – leave it out for 30 minutes)
3/4 cup packed brown sugar (pack it in there nice and tight)
1/2 cup pumpkin puree (not pumpkin pie filling – big difference!)
1 large egg (room temperature works best)
1 tsp vanilla extract (the good stuff – no imitation)
1 cup white chocolate chips (or dairy-free chips if needed)
Black icing (for those spooky ghost faces – store-bought is fine!)

See? Nothing too crazy – just simple ingredients that create something magical together. Now let’s get baking!

How to Make Gluten-Free Pumpkin Spice Ghost Cookies

Okay, let’s turn these ingredients into the cutest little ghost cookies you’ve ever seen! I’ve made these so many times I could probably do it in my sleep, but don’t worry – I’ll walk you through every step. The key is working quickly but gently – we want soft, tender ghosts, not tough little cookie bricks!

Preheat your oven to 350°F and line baking sheets with parchment paper. Trust me, your ghosts will thank you for the non-stick surface!
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set this aside – it’s our dry team ready to join the party.
In a large bowl, cream the softened butter and brown sugar until light and fluffy. This takes about 2 minutes with a hand mixer. Don’t rush this – those tiny air pockets make all the difference!
Add the pumpkin puree, egg, and vanilla. Mix just until combined – overmixing here can make dense cookies (and we want light, floaty ghosts!).
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop as soon as the flour disappears – a few streaks are okay!
Fold in the white chocolate chips gently with a spatula. These are like little surprise treasures in every bite.
Scoop dough into 1.5-inch balls (I use a cookie scoop for even sizes). Now comes the fun part – shaping our ghosts!

Gluten-Free Pumpkin Spice Ghost Cookies - detail 2

Shaping and Decorating the Ghosts

Roll each ball between your palms, then slightly flatten the bottom and taper the top into a ghost shape. Press gently to make them about 1/2-inch thick. Space them 2 inches apart – these ghosts like their personal space! After baking and cooling completely, use black icing with a piping bag (or a toothpick for tiny details) to give your ghosts playful faces. Simple dots for eyes and a little “O” mouth make them extra adorable!

Tips for Perfect Gluten-Free Pumpkin Spice Ghost Cookies

After baking dozens of batches (and eating my fair share of “test” cookies), here are my foolproof tips for ghost cookie success:

Chill the dough 30 minutes if your kitchen is warm – it makes shaping those perfect ghosts way easier
Want more spice? Add an extra 1/4 tsp cinnamon – the flavor really pops after baking
Watch the oven like a hawk at 10 minutes – they’re done when edges just start turning golden
Let them cool completely before decorating unless you want melty ghost faces (which honestly can be kinda funny!)

See? Simple tricks for the most adorable Halloween treats!

Storing and Serving Gluten-Free Pumpkin Spice Ghost Cookies

These little ghosts actually get better with a day’s rest (if they last that long!). Store them in an airtight container at room temperature for up to 5 days – I layer them between parchment paper so they don’t stick together. For Halloween parties, arrange them on a cake stand with some orange tissue paper “flames” underneath – the contrast makes them float spookily! If you want to bring back that fresh-from-the-oven softness, just pop one in the microwave for 5 seconds before serving. They’re perfect with hot cider or as a sweet treat tucked into lunchboxes (the white chocolate chips make them extra special).

Nutritional Information for Gluten-Free Pumpkin Spice Ghost Cookies

Just so you know what you’re biting into, here’s the scoop on these spooky sweets (remember, these are estimates and may vary based on your exact ingredients): Each ghost cookie packs about 120 calories, with 8g sugar and 6g fat. They’ve got 1g fiber and 2g protein too – not bad for a Halloween treat! The pumpkin puree adds vitamin A, making these slightly less guilty than your average cookie. But let’s be real – you’re here for the cute factor as much as the nutrition!

FAQs About Gluten-Free Pumpkin Spice Ghost Cookies

I get so many questions about these adorable cookies – here are the ones I hear most often with my tried-and-true answers:

“Can I use regular flour instead of gluten-free?” Absolutely! Just swap in equal amounts of all-purpose flour. The texture might be slightly less tender, but they’ll still be delicious little ghosts.
“How do I make these dairy-free?” Easy peasy! Use dairy-free butter and swap the white chocolate chips for dairy-free ones. I’ve had great luck with coconut oil-based butters for this recipe.
“Why are my ghosts spreading too much?” Your dough might be too warm. Try chilling it for 30 minutes before shaping, and make sure your baking powder isn’t expired (I’ve learned this the hard way!).
“Can I freeze the dough?” You bet! Scoop and shape the ghosts first, then freeze on a tray before transferring to a bag. Bake straight from frozen, adding 1-2 minutes to the baking time.
“What’s the best way to decorate if I’m terrible at piping?” Toothpicks are your friend! Just dip the tip in black icing and dot on eyes – simple circle faces look just as cute as fancy ones.

Still have questions? Just ask – I’ve made every mistake possible with these cookies so you don’t have to!

Share Your Gluten-Free Pumpkin Spice Ghost Cookies

I’d love to see your spooky creations! Snap a photo of your ghost cookies and tag me – nothing makes me happier than seeing these little guys haunting kitchens everywhere. Happy baking, friends!