Pecan 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-forward center. Cassava flour gives them a tender, slightly chewy bite that holds together beautifully without any grain or gluten, making them a genuinely crowd-pleasing treat. Coconut oil and maple syrup keep the whole thing dairy-free and naturally sweetened, so the ingredient list stays clean from start to finish. The apple cider vinegar is a quiet workhorse here, reacting with the baking soda to give the cookies just enough lift without any eggs in sight. Because every ingredient is straightforward and nut-free by nature, there's no need to scrutinize labels for hidden tree nut additions the way you might with store-bought seasonal cookies. Just flatten them by hand before they go in the oven — they won't spread on their own — and let them cool fully so the centers firm up into that perfect, snappy-edged texture. They're the kind of cookie that disappears fast, so consider doubling the batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!