Capsaicin Free Cassava & Pumpkin Spice Cookies
Warm spices, golden edges, and a soft, chewy center — these autumn-inspired cookies deliver serious cozy-season satisfaction without a trace of heat-producing compounds. For anyone managing sensitivity to capsaicin, baked goods can be a sneaky minefield, since spice blends and even some "mild" seasonings can hide irritants. Here, every ingredient is intentional: Ceylon cinnamon, ginger, and turmeric bring all the warmth and depth you want from a fall cookie, with none of the burn. Cassava flour keeps the texture tender and slightly chewy, while pumpkin purée adds moisture and that earthy sweetness that makes this dough genuinely irresistible. Coconut oil and maple syrup round things out with richness and a gentle caramel note that plays beautifully against the spices. Because these cookies don't spread on their own, you get to shape them exactly as you like — flat and crisp-edged or a little thicker and pillowy in the middle. They're the kind of treat you can share with a crowd without having to explain a single thing about why they're safe to eat.
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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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