High Fructose Corn Syrup 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, with real pumpkin purée lending moisture and that gorgeous earthy sweetness. Maple syrup does all the sweetening here, which means you get a clean, natural flavor without any of the processed corn-derived sweeteners that sneak into so many packaged cookies and baking mixes. Cassava flour keeps the whole thing grain-free and gives the dough a surprisingly tender, cohesive texture that holds together beautifully without any eggs or dairy. Coconut oil and a splash of apple cider vinegar round out the wet ingredients, helping the cookies bake up with set edges and soft, pillowy centers that firm just enough as they cool. Because these don't spread on their own, you shape them yourself — a small but satisfying step that makes the whole process feel intentional and easy. They're the kind of cookie that tastes like it came from a specialty bakery, but every single ingredient is something you can read and recognize.
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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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