Gluten Free Pumpkin Cheesecake Pudding Recipe
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, scraping down the sides as needed. Gradually beat in the brown sugar until smooth, about 3 minutes. Beat in the vanilla and melted chocolate.
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 1 cookie onto the pudding in each cup. Layer another ¼ cup of the pudding mixture on top of the cookie layer. Top each cup with another crumbled cookie. Refrigerate for at least 30 minutes before serving.
Remove the pudding cups from the refrigerator. Top each with 1 tablespoon of whipped topping and garnish with a sprig of fresh mint. Serve immediately and enjoy!