Artificial Flavors Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are the kind of autumn treat that makes your whole kitchen smell like a cozy weekend morning. Every bit of flavor here comes from real, whole ingredients — Ceylon cinnamon, fresh ginger, turmeric, and vanilla powder — so there's no need to wonder what's lurking behind a vague "natural flavor" label. Pumpkin purée keeps the texture soft and moist, while coconut oil and maple syrup bring richness and gentle sweetness without any synthetic shortcuts. Cassava flour gives the dough a surprisingly tender, almost melt-in-your-mouth quality that makes these cookies feel indulgent even though the ingredient list is completely clean. Apple cider vinegar works quietly in the background, helping the baking soda do its job and giving the cookies a subtle lift. Because they don't spread on their own, you get to control the shape — press them flat and they bake up with perfectly set edges and a soft center that firms beautifully as they cool. These are the kind of cookies you can hand to anyone and feel genuinely good about every single ingredient that went into them.
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Learn more →Ingredients
16 servings
For the cookies
- 1 ½ cups cassava flour
- ½ tsp baking soda
- 1 tsp ground ceylon cinnamon
- 1 tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- ½ cup pumpkin purée
- ¼ cup coconut oil, melted and slightly cooled
- ¼ cup maple syrup
- 1 tsp apple cider vinegar
- ½ tsp vanilla powder
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the cassava flour, baking soda, Ceylon cinnamon, ginger, turmeric, and sea salt until evenly combined.
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