Seed Oil Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are the kind of autumn treat that makes the whole kitchen smell like a cozy weekend morning. Cassava flour gives them a tender, slightly chewy bite that holds together beautifully without any grain-based flours, while pumpkin purée keeps every cookie moist and rich. Coconut oil steps in as the fat here, meaning there's no canola, sunflower, or vegetable oil anywhere in the mix — just clean, simple ingredients you can feel good about. The combination of Ceylon cinnamon, ginger, and a touch of turmeric creates a spice blend that's layered and aromatic without being one-note. Maple syrup brings just enough sweetness to let those warm spices shine, and apple cider vinegar quietly does the work of keeping the texture light. Because these cookies don't spread on their own, you get a perfectly uniform, slightly thick cookie every single time — no guesswork, no flat disasters. They firm up as they cool, so patience pays off with a satisfying snap at the edges and a soft, pillowy center.
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!