Beef 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 a soft, tender crumb that firms up perfectly as it cools. Cassava flour does the heavy lifting here, giving the cookies a satisfying bite that's closer to a classic baked good than most grain-free alternatives. Pumpkin purée keeps things moist and earthy, while maple syrup adds just enough sweetness without tipping into dessert-overload territory. Coconut oil and a splash of apple cider vinegar round out the wet ingredients, helping everything bind into a smooth, scoopable dough that's genuinely easy to work with. Because these cookies don't spread on their own, you get to control the shape — a quick flatten before they go into the oven and you're rewarded with neat, golden-edged rounds every single time. They're completely plant-based and free from any animal products, so there's no need to scan labels or second-guess a single ingredient on the list. Cozy enough for a weekend baking project, simple enough for a Tuesday afternoon.
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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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