Paraben 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 does the heavy lifting here, giving the cookies a tender, slightly chewy texture that holds together beautifully without any grain or gluten in sight. Coconut oil and maple syrup keep the fat and sweetener sources clean and straightforward, which matters when you're trying to avoid the synthetic additives and preservatives that sneak into so many packaged treats. A splash of apple cider vinegar activates the baking soda and adds just enough lift to keep things light rather than dense. The dough comes together quickly in two bowls — no mixer needed — and because these cookies don't spread on their own, you get a consistent, bakery-style shape every single time. They firm up as they cool, so patience pays off with a satisfying snap at the edge and a pillowy middle that tastes like autumn in every bite.
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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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