The fair might be over, but some of the recipes are a year-round must. For fall, we suggest pumpkin drop cookies as an easy and festive dessert.
North Carolina ranks fourth nationally in pumpkin production and has about 3,000 to 4,000 acres dedicated to pumpkins. The festive fruit, yes, a fruit, is a good source of vitamins and nutrients. Pumpkins are high in Vitamin A, Vitamin B and potassium.
In the youth King Arthur Flour competition at the 2018 N.C. State Fair, Grace Brescia of Cary placed first and won a $75 gift certificate for Pumpkin Drop Cookies.
Pumpkin Drop Cookies
- ½ cup margarine or butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1 can (15 ounce) pumpkin
- 2 ½ cups King Arthur all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 6 tablespoons pumpkin goat cheese
For confectioner sugar glaze:
- 1 ½ cups confectioners’ sugar, sifted
- 3-4 tablespoons milk or water
- 2 teaspoons vanilla extract (optional)
- Heat oven to 375 degrees. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients.
- Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
- Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
- While cookies are cooling, prepare the glaze by put the sugar in a medium-sized bowl and slowly stir in the milk, water and vanilla. Combine ingredients a little at a time to make sure you get a smooth and pourable glaze.
- Once the cookies are cooled and the glaze is ready, drizzle or pour the glaze on the cookies.