Ingredients
Equipment
Method
Preheat and prepare
- Preheat oven to 350F and line baking sheets with parchment for easy release and even spreading.
Mix the dry ingredients
- Sift powdered sugar, cocoa powder, pumpkin pie spice, cinnamon, and salt together until the mixture looks uniform and free of lumps.
Make the batter
- Stir in blotted pumpkin puree, egg whites, and vanilla until a thick batter forms that holds together when you lift the spoon.
Add chocolate
- Fold in dark chocolate chips so they’re evenly distributed throughout the batter.
Portion and bake
- Drop batter by heaping tablespoons onto the prepared baking sheets, spacing them apart so they don’t merge while baking.
Bake until crinkled and set
- Bake for 10-12 minutes at 350F until the tops are crinkled and set, with a dense center that does not look wet.
Dust and cool
- Dust the cookies with pumpkin pie spice, then cool completely on the pan so the tops stay crackled.
Notes
For the fudgiest texture, blot the pumpkin puree well so the batter doesn’t turn loose; the cookie should look thick before baking. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Freeze baked cookies for up to 2 months. If you want a dairy-free swap, use dairy-free dark chocolate chips—everything else already fits naturally as gluten-free.