Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper and lightly spray with nonstick cooking spray. Set aside.

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt using a fine mesh sieve; set aside. In a separate medium mixing bowl, beat egg whites with an electric mixer on high until foamy, about 1 minute. Gradually beat the granulated sugar into the foamy egg whites. Scrape down the sides as needed and then gradually beat in the brown sugar until smooth, about 3 minutes. Beat in the vanilla and melted chocolate.

Gradually stir in the dry ingredients to the egg mixture with a rubber spatula until just incorporated.

Drop batter by tablespoonfuls onto the prepared baking sheet, spacing them about 1½-inches apart. Bake until flat with slightly cracked tops, about 10 to 12 minutes. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

In a medium mixing bowl, beat 1 cup almond milk and pudding mix with a handheld mixer for 2 minutes. Stir in the remaining almond milk. Add the pumpkin purée and beat for another minute. Add the pumpkin pie spice, cinnamon, nutmeg and ginger. Using a spatula, fold in the whipped topping. Refrigerate for 30 minutes.

In 4 shallow glass dessert cups, add ¼ cup of the pudding mixture. Crumble 2 cookies onto the pudding in each cup. Layer another ¼ cup of the pudding mixture on top of the cookie layer.

Slice the banana into 8 thick rounds. Press a chocolate chip into each slice of the banana for the “eyes.” Place 2 “eyes” on top of the pudding layer. Place in the refrigerator for at least 30 minutes before serving.