Pistachio 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 in the mix. The wet ingredients — pumpkin purée, coconut oil, maple syrup, and a splash of apple cider vinegar — come together into a smooth mixture that keeps the dough moist and the flavor rich without any dairy in sight. Because every ingredient here is whole and straightforward, you never have to second-guess a label or worry about hidden nuts sneaking into your batch. The dough won't spread on its own, so you get to shape each cookie exactly how you like it before it sets into a perfectly golden round. They firm up as they cool, making them ideal for stacking, gifting, or just sneaking off the wire rack one by one.
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!