Pumpkin cookies

Become a Better Cook in 4 days! This post pumpkin cookies contain affiliate links. Without a doubt, they deserve a spot on your cookie tray for Halloween and Thanksgiving, or any other time you want a delicious taste of pumpkin.

But as you bite into them, that cakey texture compresses a bit, giving you a nice chewy feel. Demerara sugar on top gives each bite a nice satisfying crunch. Follow our homemade pumpkin puree recipe, or buy canned pumpkin puree. Sold at most supermarkets, this pumpkin pie spice mix is a combination of ground cinnamon, ginger, nutmeg and allspice.

You can also use turbinado sugar which is a similar texture, but has a milder flavor. Start preparing the cookie dough two hours before you plan to bake. The cookie dough needs time to firm up in the freezer before baking. Sift flour, salt, baking powder and pumpkin pie spice together in a bowl. Beat butter until fluffy, then add in the granulated sugar and beat again. Add molasses, eggs, then pumpkin puree, mixing after each addition. Add the dry flour mixture to the wet ingredients and mix just until combined.

Divide dough into five 8-inch logs, wrap in plastic and freeze for two hours. Unwrap each dough log and cut into 12 circles per log. Press each circle into the Demerara sugar, then place on parchment lined cookie sheets. Bake until done, then sprinkle on even more Demerara sugar as they come out of the oven.