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Sweet, spiced pumpkin sugar cookies with the perfect texture plus a crunch of sugar on top!
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons pumpkin pie spice
2 sticks butter, softened (1 cup)
1 1/4 cups granulated sugar
1/3 cup dark molasses
2 large eggs
1 cup pumpkin puree (see our homemade recipe here or buy canned pumpkin)
2 cups Demerara sugar (raw or turbinado sugar may also be used), divided
In a large bowl, whisk flour, salt, baking powder and pumpkin pie spice. Set aside.
In the bowl of a stand mixer with the paddle attachment, beat butter for one minute until light and fluffy.
Add granulated sugar and beat to combine. Scrape and beat again.
Add molasses and beat, scrape and beat again.
With mixer running, beat in one egg at a time, scrape and beat again.
Add the pumpkin puree and beat to combine. Scrape and beat again.
Mix dry into wet and mix just to combine.
Lay out five sheets of plastic wrap and scrape the dough between the five sheets using a firm rubber spatula. Using the plastic, form the sticky dough into 8-inch logs. Wrap tight and even and freeze without stacking them so they freeze round.
Let freeze for two hours or longer. I froze mine overnight.
When ready to bake, preheat oven to 350 degrees F and place two oven racks one third and two thirds in oven placement.
Line five cookie sheets with parchment, or simply keep reusing the same cookie sheets.
Pour 1 ½ cups of the Demerara sugar into a pie plate and measure out the rest and set aside.
Unroll one log at a time and cut in half on a cutting board with a sharp knife. Cut each half in half to give four pieces. Then cut each piece into three even circles, giving 12 round pieces per log.
Pick up one circle at a time and press all sides into the Demerara sugar in the pie plate then place 12 on a cookie sheet.
Sprinkle more Demerara sugar over each cookie from the reserved half cup then bake two pans at a time for eight minutes. Turn each pan and rotate between racks and bake for seven more minutes. Feel the top gently. It should be slightly firm with a little bounce back. If it is a little too soft, bake for one more minute.
Remove the pans, sprinkle with even more Demerara sugar and slide onto cooling racks while you bake the next batch. Repeat for the last pan.
Use a spatula or turner to lift from the parchment and store airtight once cooled to room temperature. Then refrigerate.
The finished texture should be light and cakey that compresses to a nice chew when you bite into it with a crunchy top.
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When we baked our cookies, we found that one pan took 15 minutes and the second took an extra minute, due to uneven heating from having two pans bake at once. Test each pan before removing. Baking longer than 16 minutes may dry these cookies out.
Find it online: https://www.afamilyfeast.com/pumpkin-spice-sugar-cookies/