Turkey 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, 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 gluten in the mix. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, so the ingredient list stays clean from start to finish. The apple cider vinegar is a quiet hero, helping the baking soda do its job and giving the dough just the right lift. Because these cookies don't spread on their own, you flatten them yourself before baking — which means you get a consistent, satisfying bite every single time. They come out of the oven looking golden at the edges and smelling absolutely incredible, and that 10-minute rest on the pan is worth every second of patience. Whether you're baking for a crowd or just stocking your own cookie jar, this is a recipe that delivers serious autumn flavor with a surprisingly short and straightforward ingredient list.
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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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