Vegetarian 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, wholesome ingredients doing all the heavy lifting. Pumpkin purée keeps the dough moist and adds a subtle earthiness, while Ceylon cinnamon, ginger, and a hint of turmeric layer in that classic pumpkin spice warmth with a little extra depth. Maple syrup and coconut oil round everything out with a natural sweetness that never feels cloying. Because these cookies don't spread on their own, you get to shape them exactly how you like — flat and crisp-edged or a little thicker and soft in the center. They firm up perfectly as they cool, so patience pays off before you reach for one. Whether you're baking for a crowd or just stocking the cookie jar for the week, this is a batch worth making on repeat all season long.
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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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