Black Pepper Free Cassava & Pumpkin Spice Cookies
Warm spices, golden edges, and a soft center — these cookies deliver serious autumn energy without a trace of black pepper anywhere in the mix. That matters more than it sounds, because pumpkin spice blends and pre-mixed seasonings almost always sneak pepper in, making store-bought treats a gamble. Here, Ceylon cinnamon, ginger, and a whisper of turmeric do all the heavy lifting, creating a layered, aromatic warmth that's genuinely complex and completely safe. Cassava flour gives the dough a tender, slightly chewy bite that holds together beautifully, while pumpkin purée and maple syrup keep everything moist and naturally sweet. Coconut oil and apple cider vinegar round out the wet ingredients, helping the cookies set into that perfect just-firm-enough texture as they cool. They don't spread in the oven, so a quick flatten before baking is all it takes to get that classic cookie shape. Whether you're baking for someone with a spice sensitivity or just want a cleaner ingredient list this fall, these are the kind of cookies that disappear 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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