Gelatin Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are everything you want from a fall bake — fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, all wrapped around a soft, pumpkin-rich center. Cassava flour does the heavy lifting here, giving the dough a tender, cohesive texture without any animal-derived binders or setting agents that can sneak into conventional cookie recipes. Pumpkin purée and coconut oil keep things moist and rich, while maple syrup adds just the right depth of sweetness. A splash of apple cider vinegar helps the leavening do its job, so you still get that satisfying, slightly chewy bite. Because these cookies don't spread on their own, you shape them by hand before baking — a small extra step that makes the whole process feel intentional and kind of meditative. They come out of the oven looking golden at the edges and smelling absolutely incredible, and they firm up beautifully as they cool. Whether you're baking for a crowd or just stocking your own cookie jar, this is the kind of recipe that earns a permanent spot in your autumn rotation.
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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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