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Flourless Chocolate Pumpkin Cookies

Flourless chocolate pumpkin cookies with a fudgy, dense texture and crackled tops, flavored with pumpkin puree and pumpkin pie spice. You’ll mix into a thick batter, bake briefly at 350°F, then dust with extra spice for a warm autumn finish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup powdered sugar
  • 0.5 cup cocoa powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree (blotted dry)
  • 2 egg whites
  • 1 tsp vanilla
Fold-ins
  • 0.5 cup dark chocolate chips
  • 1 pumpkin pie spice for dusting

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pans
  1. Preheat your oven to 350°F and line sheet pans with parchment.
Mix the batter
  1. Sift powdered sugar, cocoa powder, pumpkin pie spice, cinnamon, and salt together.
  2. Stir in blotted pumpkin puree, egg whites, and vanilla until a thick batter forms.
  3. Fold in dark chocolate chips.
Bake and finish
  1. Drop the batter by heaping tablespoons onto the parchment, leaving space between cookies.
  2. Bake at 350°F for 10-12 minutes, until the tops are crinkled and set.
  3. Dust the warm cookies with pumpkin pie spice, then cool completely on the pan.

Notes

For best crackled tops, use blotted pumpkin puree so the batter stays thick, and keep cookie mounds well spaced on the parchment. Store airtight at room temperature for up to 4 days, or refrigerate up to 6 days. Freeze baked cookies for up to 2 months (thaw at room temperature). For a dairy-free option, these are naturally dairy-free; just ensure any chocolate chips you use are dairy-free.