Gluten Free Cassava & Pumpkin Spice Cookies
Warm spices, pumpkin purée, and a touch of maple syrup come together in a cookie that tastes unmistakably like autumn in the best possible way. Ceylon cinnamon, ginger, and a hint of turmeric give each bite a gently complex, aromatic warmth that goes well beyond your average spiced treat. The secret to making these work without wheat flour is cassava flour, which behaves remarkably like all-purpose in baked goods — producing a soft, tender crumb that holds together beautifully without any gummy texture or strange aftertaste. A splash of apple cider vinegar activates the baking soda and gives the dough just the right lift, while coconut oil keeps everything moist and rich. Because these cookies don't spread on their own, you'll flatten them by hand before baking, which means you get a consistent, satisfying thickness every single time. They come out of the oven with set edges and soft centers that firm up perfectly as they cool — exactly the texture a good cookie should have. Whether you're baking for someone with a gluten sensitivity or just looking for a wholesome fall treat, this batch is worth every minute.
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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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