Vegan Cassava & Pumpkin Spice Cookies
These warmly spiced cookies are the kind of autumn treat that makes your whole kitchen smell like a cozy weekend morning. Cassava flour gives them a tender, slightly chewy bite that holds together beautifully without any eggs or dairy in sight — just real, plant-based ingredients doing all the heavy lifting. Pumpkin purée keeps the dough moist and adds a subtle earthiness that plays perfectly against the Ceylon cinnamon, ginger, and a whisper of turmeric. Maple syrup brings just enough sweetness, while a splash of apple cider vinegar helps the baking soda do its job so the texture stays light rather than dense. One thing to keep in mind: these cookies won't spread in the oven, so you'll want to flatten them yourself before baking — a quick press with your palm is all it takes. They come out of the oven looking almost too delicate, but give them a full ten minutes on the pan and they firm up into a perfectly snackable cookie. Whether you're baking for a crowd or just stocking your own treat jar, these disappear faster than you'd expect.
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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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