Soy 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, with real pumpkin flavor in every bite. Cassava flour gives them a tender, slightly chewy texture that holds together beautifully without any grain or legume-based flour in sight. Every ingredient here is naturally free from soy, so there's no label-scanning or ingredient-swapping required — just a clean, straightforward dough that comes together in two bowls. Coconut oil and maple syrup keep things rich and lightly sweet, while apple cider vinegar gives the baking soda just enough lift to keep the texture from feeling dense. Because these cookies don't spread on their own, you'll flatten them before baking — a small extra step that gives you perfectly uniform, snackable rounds. They come out of the oven looking almost too good to wait on, but letting them cool fully is worth it since the centers firm up into something genuinely satisfying. Whether you're baking for a crowd or just stocking your own cookie jar, these are the kind of treat that disappears fast.
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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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