Brazil Nut Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are the kind of autumn treat that makes your kitchen smell like a cozy bakery, built around cassava flour, real pumpkin purée, and a blend of Ceylon cinnamon, ginger, and turmeric that hits every note of the season. The dough comes together in two bowls — no mixer, no fuss — and the result is a soft, lightly chewy cookie with golden edges and a tender center that firms up beautifully as it cools. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, while apple cider vinegar gives the baking soda just enough lift to keep the texture from going flat. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden nut derivatives or worry about cross-contact from complex packaged mixes. One thing to keep in mind: these cookies won't spread on their own, so a gentle press before baking is all it takes to get that classic round shape. They're the kind of simple, satisfying bake you'll want to keep on rotation all the way through the holiday season.
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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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