Lupin 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, and made tender by real pumpkin purée. Cassava flour does all the heavy lifting here, giving the dough a soft, pliable texture that holds together beautifully without any grain or legume flours in the mix. That matters a lot when you're navigating baked goods, since lupin flour has quietly crept into many commercial cookies and specialty blends as a protein booster — often without much fanfare on the front of the package. Here, every ingredient is straightforward and easy to verify, from the coconut oil and maple syrup down to the apple cider vinegar that helps the dough come together just right. The method is refreshingly simple: mix your dry ingredients, stir your wet ingredients, combine, scoop, and flatten — because these cookies won't spread on their own, you get to control exactly how they look. They come out of the oven with set edges and soft centers that firm up as they cool, landing somewhere between a snappy spice cookie and a chewy autumn treat. Whether you're baking for someone with specific flour sensitivities or just want a cleaner ingredient list, 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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