In a stand mixer using a paddle attachment, begin to cream butter. Add demerara and brown sugar and zest and continue to whip the butter. Add eggs, molasses, vanilla and pumpkin seed oil. Scrape sides of bowl and continue to mix until combined.

In a separate bowl, combine flour, salt, baking soda, and spices. Add to butter mixture and slowly incorporate on lowest speed, scraping sides as needed. Once blended, turn up speed to blend one last time. On a parchment paper lined sheet tray, scoop out dough to preferred size (about 1/2 to 1 ounce scoops). Cover tray in plastic wrap and freeze the dough, preferably overnight.

Before baking, preheat oven to 325°. Dip frozen cookies in powdered sugar and bake on a parchment paper lined sheet tray for 8-10 minutes for smaller cookies and 11-14 minutes for larger cookies. If your oven has steam injections, do one or two presses while baking, or spray a little water into the oven once or twice with a spray bottle while baking. This helps the sugar melt nicely on the cookie. Cool on a wire rack.