Artificial Food Coloring Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are everything you want from a fall bake — fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, all wrapped around real pumpkin purée for a soft, chewy bite. Every bit of color and flavor here comes straight from whole-food ingredients, so there's no need to scan a label for synthetic dyes or questionable additives. Cassava flour gives the dough a tender, slightly dense texture that holds together beautifully without any grain or gluten, and coconut oil plus maple syrup keep things naturally rich and sweet. The apple cider vinegar is a quiet workhorse in the background, helping the baking soda do its job so the cookies lift just enough without spreading into a flat mess. Because these don't spread on their own, you'll flatten them yourself before baking — a small step that gives you total control over the final shape. They come out of the oven looking golden at the edges and smelling absolutely incredible, and that soft center firms up perfectly as they cool on the rack. Whether you're baking for someone with sensitivities or just want a cleaner treat for the whole family, this is the kind of cookie that disappears fast.
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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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