Gluten Free Chocolate Pumpkin Jack-o-lantern Cookies

We're still keep'n it easy over here in Loverbee Land. Also, I've got doctored cake mix on the brain as I've been baking through my Easy Gourmet Cupcake series. All that to say, cake mix cookies are how we're doin' this thang.

This recipe goes out to all my gluten free peeps. Hope you guys haven't been feeling left out. I'll be making you guys an easy gourmet gluten free cupcake soon, so stay tuned for that.

These Gluten Free Chocolate Pumpkin Jack-o-lantern Cookies are rich with chocolate and autumn spice.

These ghoulish cookies are super chocolatey and full of fall spice. They're also crispy on the outside and chewy on the inside - just like a cookie should be. They're the perfect vehicle for Halloween decorating fun.




I doctored a gluten free chocolate cake mix with pumpkin and cinnamon to make these adorable jack-o-lantern cookies for the boys to decorate. Even in the midst of busyness I have to get my bake on, and the boys need stuff to decorate. That's how we roll up in this place.

I used cinnamon for a more Mexican hot chocolate kinda flavor. I'm not a huge fan of pumpkin pie spice with chocolate. But that's just me. If you love pumpkin pie spice, then go for it.




You'll need a jack-o-lantern pan to make these molded cookies. Wilton makes one you can order online. I suggest buying two pans. That way you can bake all your cookies at once.




First, beat butter, pumpkin, and the spice of your choice until well combined.




Beat in the chocolate cake mix until mixture resembles cookie dough.




Spray each mold with oil spray and scoop 1/4 cup of dough into each. Press the dough down into each face spreading evenly as you go.




Bake for 10 minutes and cool cookies completely in the pans. Then, remove them very carefully. I used a butter knife to help dislodge the edges.




Prep your decorating station by filling a couple of freezer bags with chocolate hazelnut spread and snipping off the corners for piping. Also, open up the candies for easy grabbing.




My guys had a blast decorating their jack-o-lanterns. I, of course, peeled off the candy to enjoy my cookie. 😉

Kids will love decorating these Gluten Free Chocolate Pumpkin Jack-o-lantern Cookies.

Gluten Free Chocolate Pumpkin Jack-o-lantern Cookies
(makes 12 jack-o-lantern cookies)

INGREDIENTS
1/2 cup unsalted butter, softened
1/4 cup pumpkin puree
1/2 tsp cinnamon or pumpkin pie spice
15 oz box gluten free chocolate cake mix (I used Betty Crocker's)
oil spray to grease cookie pan

To Decorate:
1/2 cup chocolate hazelnut spread
assorted Halloween candies
* For gluten free eaters, make sure your store-bought spread and candies read "gluten free" on the labels, or check the ingredients very carefully.

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Using a stand or hand mixer, beat butter, pumpkin puree, and spice until creamy and well combined.
3. Beat in all of the chocolate cake mix until mixture comes together. It should look like cookie dough.
4. Spray your jack-o-lantern pan (just in the molds) generously with oil spray.
5. Scoop 4 Tbsp of dough into each jack-o-lantern face pushing down and spreading to fill the mold.
6. Bake for 10 minutes. They will look sunken in a little. That's okay.
7. Let cookies cool in pan completely and then remove them very carefully.
8. If you only have one pan, wipe it out and then spray again with oil spray before re-scooping.
9. When you're ready to decorate, spoon the chocolate hazelnut spread evenly into 2 Ziplock freezer bags, twist tops closed, and secure with twist ties. Snip 1/4 inch off of one corner for kids to use as glue to stick on their candies.