Non-Traditional Jack'o Lantern

Every year I'm torn between doing a super fun traditional Jack'o Lantern and doing a pretty non-traditional design. Last year the non-traditional design won. Here is a picture of last year's pumpkins. I love the white one, but I haven't seen them this year. 

I decided to go non traditional again.  But, before I get into the carving part I have to first put a little spotlight on the knife I used.  A few years back I bought a pumpkin carving knife from The Pampered Chef and I gotta tell yah....ITS AWESOME!!!!

 

 I think it's now advertised as the "My Safe Cutter". It's inexpensive, sturdy, not sharp, and cuts the pumpkin with ease, I even cut off the top using this knife.  I love it!!! Anyways......On to carving.

After I cleaned out the pumpkin and set my seeds aside I used a regular ball point pen to draw on my design.  It writes on the pumpkin pretty well and wipes of easy. 

So after drawing and cutting all the way around here is how it turned out.

Iced Pumpkin Cookies

It's October which means it's time for all things PUMPKIN! I found this recipe the other day on the food network website and I have to say I'm extremely pleased with it.  If you are one of those people (I am) who like a cake like cookie this is for you.  The recipe says that it yields 6 dozen; however,  I don't think I got that many.  Honestly I'm not entirely sure how many I got because my husband kept eating them.

Ingredients

• 1 cup unsalted butter


• 1 cup sugar


• 1 cup cooked, pureed pumpkin (fresh or canned)


• 1 egg


• 1 teaspoon pure vanilla extract


• 2 cups unbleached allpurpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 teaspoon cinnamon


• 1/2 teaspoon freshly grated nutmeg


• 1 cup walnuts, coarsely chopped (I omitted these...)


• 1 cup raisins ( ...and these)

Icing:

• 2 cups sifted confectioner's sugar


• 1/4 cup butter, softened


• 1 teaspoon vanilla


• 3 tablespoons whipping cream, fresh orange juice or rum

Directions

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.

 Icing: Cream confectioner's sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioner's sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.

Enjoy!