Sesame Free Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are everything you want from an autumn bake — fragrant with Ceylon cinnamon, ginger, and a whisper of turmeric, and made tender by real pumpkin purée. Cassava flour does the heavy lifting here, giving the cookies a soft, slightly chewy texture that holds together beautifully without any grain or nut flours in the mix. For anyone navigating sesame allergies, store-bought spiced cookies and seasonal treats can be a minefield of shared equipment and ambiguous labeling — baking a batch like this from scratch puts you fully in control of every single ingredient. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, so the cookies feel wholesome without sacrificing any of that cozy, bakery-style flavor. A touch of apple cider vinegar in the dough is the quiet secret that helps everything bind and lift just right. Because these don't spread on their own, you'll flatten them before baking — a small extra step that gives you perfectly uniform, snackable rounds every time. They firm up as they cool, so patience pays off before you reach for one.
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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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