Flourless Chocolate Pumpkin Cookies Recipe

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Mix the pureed pumpkin, almond butter, eggs, pure maple syrup, and vanilla extract in a large mixing bowl until everything is very well combined.
Add in the cocoa powder, baking powder, pumpkin pie spice, and sea salt and mix the dry ingredients into the wet ingredients.
Stir in the chocolate chips. The cookie dough will be much wetter than regular cookie dough, similar to brownie batter.
Use a spoon to drop mounds of cookie dough onto the prepared cookie sheet. If you’d like, use the spoon to shape the dough into round shapes (this is what I do). Feel free to top the dough with extra chocolate chips or chopped nuts.
Bake on the center rack of the preheated oven for 9-12 minutes, or until the cookies have set up. For fudgy cookies, bake for 9-10 minutes.
Allow the cookies to cool for at least 10 minutes before moving them from the cookie sheet. The cookies become more flavorful and delicious as they sit - Make them ahead of time and enjoy them the next day for the best flavor and texture!