Chestnut Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are everything you want from an autumn bake — fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, and made tender by real pumpkin purée. Cassava flour does the heavy lifting here, giving the dough a soft, cohesive texture that holds together beautifully without any nut-based flours that could cause concern for those avoiding tree nuts. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, so the ingredient list stays clean and straightforward. Because these cookies don't spread on their own, you get to shape them exactly as you like — a small but satisfying detail that makes the whole process feel intentional. A quick 12-to-14-minute bake is all it takes before your kitchen smells like a proper fall afternoon. They firm up as they cool, so patience pays off with a perfectly snackable bite that's cozy without being heavy.
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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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