Fructose Free Cassava & Pumpkin Spice Cookies
Warm spices, golden edges, and a soft center that firms up as it cools — these cookies deliver serious autumn comfort without the ingredients that can make baked goods tricky for anyone managing fructose sensitivity. Pumpkin purée brings natural moisture and that earthy, squash-forward flavor, while Ceylon cinnamon, ginger, and a touch of turmeric create a spice blend that feels genuinely complex. Cassava flour stands in as the base, giving the dough a tender, slightly chewy texture that holds together beautifully without any grain or gluten. Maple syrup is used in a modest quarter-cup to sweeten the batch, and the apple cider vinegar works quietly in the background to help the baking soda do its job. Because these cookies don't spread on their own, you get to control the final shape — just press them down before they go in the oven and let the heat do the rest. They come out looking rustic and bakery-worthy, and once they've cooled completely on the rack, the texture is exactly right for stacking, gifting, or eating straight off the sheet.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!