Mustard 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 texture that holds together beautifully without any grain or gluten in the mix. The wet ingredients — pumpkin purée, coconut oil, maple syrup, and a splash of apple cider vinegar — come together into a smooth mixture that keeps every bite moist and flavorful. Because the dough doesn't spread on its own, you get to shape each cookie exactly how you want it, which means consistent results every single time. Every ingredient here is straightforward and naturally free from the hidden condiment-based additives that can sneak into packaged baked goods, so you can hand these off to guests without a second thought. They firm up perfectly as they cool, making them just as good the next day — if they last that long.
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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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