
These warmly spiced cookies are the kind of autumn treat that makes your whole kitchen smell like a cozy weekend morning. Cassava flour gives them a tender, slightly chewy bite that holds together beautifully without any of the binding agents or additives that sneak into so many packaged baked goods. Pumpkin purée and coconut oil keep the dough moist and rich, while maple syrup adds just enough sweetness to let the Ceylon cinnamon, ginger, and turmeric really shine. A splash of apple cider vinegar does the quiet work of activating the baking soda, so the texture stays light without relying on any synthetic emulsifiers or stabilizers whatsoever. The dough comes together in two bowls and bakes up in about 12 to 14 minutes — straightforward enough for a weeknight but special enough to bring to a gathering. Because these cookies don't spread on their own, you get to control the shape, and that slight flatten before baking gives them a satisfying, uniform look straight off the rack. They firm up perfectly as they cool, making them just as good the next day as they are fresh from the oven.
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
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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