Paleo Cassava & Pumpkin Spice Cookies
Warm spices, pumpkin, and a soft, chewy bite — these cookies deliver everything you want from a fall-inspired treat without a single grain or refined ingredient in sight. Cassava flour does the heavy lifting here, giving the dough a tender, cohesive texture that's surprisingly close to a classic cookie, no almond flour or coconut flour blending required. Ceylon cinnamon, ginger, and a touch of turmeric create a spice profile that's aromatic and a little sophisticated, while pumpkin purée keeps every bite moist and earthy. Coconut oil and maple syrup round out the richness, so these taste genuinely indulgent rather than like a compromise. One thing to keep in mind: the dough won't spread on its own, so a quick flatten before baking is all it takes to get that perfect cookie shape. They come out of the oven looking just barely golden at the edges, and if you can resist eating them straight off the pan, letting them cool completely rewards you with a firmer, more satisfying texture. Whether you're baking for a crowd or just stocking the cookie jar for the week, this is the kind of recipe that makes clean eating feel like an actual 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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