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Flourless Chocolate Pumpkin Cookies

Flourless chocolate pumpkin cookies with a fudgy, dense center and crackled, crinkled tops. Made by stirring cocoa and pumpkin into egg white batter, folding in chocolate chips, then baking just until set.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 190
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
Add-ins and finish
  • 0.5 cup dark chocolate chips
  • pumpkin pie spice for dusting

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 350F and line sheet pans with parchment for easy release.
Mix the batter
  1. Sift powdered sugar, cocoa powder, pumpkin pie spice, cinnamon, and salt together until no lumps remain.
  2. Stir in blotted pumpkin puree, egg whites, and vanilla until a thick batter forms.
  3. Fold in dark chocolate chips evenly so they’re distributed throughout the batter.
Bake and finish
  1. Drop batter by heaping tablespoons onto the prepared parchment, spacing cookies apart.
  2. Bake for 10-12 minutes at 350F until the tops are crinkled and set.
  3. Dust the warm cookies with pumpkin pie spice and let them cool completely on the pan.

Notes

Pro tip: blot the pumpkin puree dry before mixing—this helps the batter thicken and keeps the cookies from spreading. Store airtight at room temperature up to 3 days, or refrigerate up to 5 days. Freeze baked cookies up to 2 months. For a dairy-free option, this recipe is already dairy-free; for a lower-sugar swap, use a reduced-sugar powdered sugar blend (texture may be slightly softer).