MSG 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 gives them a tender, slightly chewy bite that holds together beautifully without any wheat or grain-based flour in sight. Every single ingredient here is whole and straightforward, so you never have to squint at a label wondering what's hiding in the mix. The wet ingredients — pumpkin purée, coconut oil, maple syrup, and apple cider vinegar — come together into a smooth base that keeps the dough moist and the flavor genuinely deep. Because these cookies don't spread on their own, you get to control exactly how they look, and that gentle flatten before baking gives them a satisfying, rustic shape. They firm up as they cool, so patience pays off — the texture goes from just-set to perfectly snackable right on the rack. Whether you're baking for a crowd or just stocking your own cookie jar, this is the kind of recipe that makes the whole kitchen smell like the best version of autumn.
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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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