Walnut 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, all wrapped around a soft, pumpkin-rich center. Cassava flour does the heavy lifting here, giving the cookies a tender, slightly chewy texture that's genuinely satisfying without any grain or nut flours in the mix. Coconut oil and maple syrup keep things naturally sweetened and dairy-free, so the ingredient list stays clean and straightforward. A splash of apple cider vinegar helps the baking soda do its job, giving the cookies just enough lift without any fuss. Because these don't spread on their own, you'll flatten them by hand before baking — a small step that gives you a perfectly uniform, bakery-style result every time. They come out of the oven looking golden at the edges and smelling absolutely incredible, and once they cool and firm up, the texture is spot-on. Whether you're baking for a crowd or just stocking the cookie jar for the week, this is a recipe worth keeping 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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