Nutmeg Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies bring all the coziness of fall baking without a trace of nutmeg — which means anyone sensitive to that particular spice can finally enjoy a pumpkin spice treat without scanning labels or second-guessing blends. The flavor comes from a thoughtful combination of Ceylon cinnamon, ginger, and a pinch of turmeric, which together create a deep, aromatic warmth that honestly doesn't miss a thing. Real pumpkin purée and maple syrup keep things naturally sweet and moist, while coconut oil binds everything into a soft, tender dough that bakes up with beautifully set edges and a slightly chewy center. Cassava flour does the heavy lifting here as the sole flour, making these cookies grain-free and surprisingly satisfying in texture — no gummy or crumbly compromise. Because these cookies don't spread on their own, you'll flatten them yourself before baking, which means you get a consistent, snackable shape every single time. They're the kind of cookie you can stack in a tin, bring to a gathering, or just keep on the counter for a cozy afternoon treat.
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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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