Nitrate & Nitrite 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 grain or gluten in the mix. Every single ingredient here is clean and straightforward, which matters when you're trying to avoid the preservatives and additives that sneak into so many packaged sweets and baked goods. Pumpkin purée and coconut oil keep the texture moist and satisfying, while maple syrup brings just enough natural sweetness to let those spices really shine. A splash of apple cider vinegar works with the baking soda to give the cookies a gentle lift, so they bake up with set edges and a soft, fudgy middle that firms perfectly as they cool. These are the kind of cookies you can feel genuinely good about reaching for — no label-reading required.
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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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