Gluten Free Halloween

Ah, Halloween. The one time of year when pumpkins become famous, witches are considered fashionable, and somehow, we all agree it’s okay to eat candy for breakfast. But if you’re gluten-free, Halloween can feel like the ultimate trick with seemingly all treats off-limits. Fear not, spooky friends! I’ve got your back with some ghoulishly good gluten-free Halloween treats that won’t leave you haunting the bathroom later.

Why These Gluten-Free Halloween Treats Are Awesome

Look, I get it. Gluten-free often translates to “fun-free” in the treat department. But these recipes are different—they’re what I call “normie-approved.” Meaning even your gluten-devouring friends won’t know the difference. Plus, they’re ridiculously easy to make. Like, “I’m three glasses of wine deep and still nailed it” easy. And honestly? They’re actually cute enough for Instagram without requiring art school credentials.

Ingredients You’ll Need

Let’s start with my favorite—Spooky Meringue Ghosts:

• 4 egg whites (room temperature, because cold eggs are just rude)
• 1 cup granulated sugar (the white stuff, not brown—we’re making ghosts, not dirt)
• 1/4 teaspoon cream of tartar (the unsung hero of stable meringues)
• 1/2 teaspoon vanilla extract (the real kind, not that imitation nonsense)
• Mini chocolate chips for eyes (because edible googly eyes are hilarious but often contain gluten)

For Pumpkin Patch Pudding Cups:

• 2 boxes gluten-free chocolate pudding mix
• 4 cups milk of choice (dairy, almond, oat—whatever floats your boat)
• 1 package gluten-free chocolate sandwich cookies (crushed into “dirt”)
• Candy pumpkins (check labels—most are GF)
• Gluten-free pretzel sticks for stems

Step-by-Step Instructions

Spooky Meringue Ghosts:

1. Preheat your oven to 200°F (93°C). Line baking sheets with parchment paper. Don’t use wax paper unless you enjoy the smell of burning wax and disappointment.
2. In a squeaky-clean bowl (seriously, even a drop of yolk or oil will ruin everything), beat egg whites until foamy.
3. Add cream of tartar and keep beating. When soft peaks form, gradually add sugar, one tablespoon at a time. Don’t rush this step or you’ll end up with grainy ghosts, and nobody wants that.
4. Beat until stiff, glossy peaks form and you can hold the bowl upside down over your head without fear. (Maybe don’t actually test this unless you’re feeling brave.)
5. Fold in vanilla extract gently. Transfer to a piping bag with a round tip.
6. Pipe 2-3 inch ghost shapes onto your baking sheets. Think of a soft-serve ice cream swirl with a pointy top.
7. Gently place two mini chocolate chips as eyes on each ghost.
8. Bake for 90 minutes, then turn off the oven and let them cool completely inside without opening the door. This is crucial—these ghosts are more dramatic than teenagers and will crack if exposed to temperature changes.

Pumpkin Patch Pudding Cups:

1. Prepare pudding according to package directions. Let it set up in the fridge while you crush cookies.
2. Put cookies in a zip-top bag and go to town with a rolling pin. Great for stress relief, FYI.
3. Layer pudding and cookie “dirt” in clear cups. Top with a couple of candy pumpkins and insert pretzel sticks as stems.
4. Refrigerate until ready to serve. These can be made a day ahead if you’re the planning type (unlike me, who’s usually assembling treats while guests are ringing the doorbell).

Common Mistakes to Avoid

For the meringue ghosts:

• Using a bowl that has even a molecule of fat in it. Fat is the kryptonite of meringue.
• Opening the oven door to “check” on them. They don’t need your helicopter parenting.
• Making them on a humid day. Unless you want ghost puddles instead of ghost cookies.

For the pudding cups:

• Not checking if your candy pumpkins are actually gluten-free. Always read labels—gluten hides like a ninja.
• Using warm pudding with the cookie crumbs. Unless you’re aiming for cookie mush (which, honestly, still tastes good).

Alternatives & Substitutions

Can’t find gluten-free chocolate sandwich cookies? Crushed gluten-free brownie chunks work too. Or go fancy with chocolate rice cereal mixed with melted chocolate and cooled.

Don’t want to mess with meringue? Dip gluten-free marshmallows in white chocolate and add those same chocolate chip eyes. Lazy hack that still looks impressive—you’re welcome.

For a dairy-free option, coconut milk makes pudding extra rich, and it works perfectly with chocolate. Just saying, it might actually be better than regular milk pudding. That’s not a challenge… unless you want it to be.

FAQ (Frequently Asked Questions)

Can I make these treats ahead of time?
The pudding cups? Definitely—they’re better after they’ve had time for the cookies to slightly soften. The ghosts? Also yes, but store them with silica packets or they’ll get chewy. And not in the good way.

My meringue isn’t getting stiff peaks. What gives?
Did you get even a drop of yolk in there? Game over. Start again. Or did you add the sugar too quickly? Also problematic. Patience, young Padawan.

Are candy pumpkins really gluten-free?
Most are, but I’m not risking my reputation or your intestines by making blanket statements. Check the label every time—manufacturers change ingredients more often than celebrities change partners.

How do I transport these to a party without destroying them?
Pudding cups travel well in a cupcake carrier. Meringue ghosts? Prayer and a steady hand. Or make them at your destination if you’re really type A about presentation.

My friends always bring store-bought stuff. Will they judge my homemade treats?
Yes, they’ll judge you for making them look bad with your Martha Stewart skills. Embrace it. Or mess one batch up on purpose if you’re feeling generous.

Final Thoughts

Gluten-free Halloween doesn’t have to mean sitting in the corner with a sad apple while everyone else devours cupcakes. These treats are so good they’ll have everyone asking for the recipe—whether they’re gluten-free or not. The best part? You get to decide if you tell people they’re gluten-free before or after they’ve inhaled three ghost cookies.

Now go forth and be the Halloween hero the gluten-free community deserves. And remember, if all else fails, wine is (almost always) gluten-free. Cheers to a spooky, tummy-friendly Halloween!