Carving Halloween Pumpkins

I admit it. October with the turning of the weather into crisp, clear days (or in Seattle mostly rainy, gray days), leaves turning orange and gold, and Halloween is one of my favorite months. Decorating for Halloween, carving pumpkins, baking pumpkin seeds and pumpkin bread just says Fall to me. Here are a few of my favorite October activities.

 Of course my teenager had to make a pumpkin being sick--but it's rather clever.

The carving templates offered by Spookmaster are simple and fun to use like the trick-or-treating monster.

 Make sure to save and roast your pumpkin seeds after you clean out your pumpkins. It's so easy to do and makes a delicious, healthy anytime snack. Here's a recipe but I just spread the seed out on a foil lined baking sheet with a little olive oil and a sprinkle of sea salt and brown sugar. Mix and stir periodically at 300 degrees for about 45 minutes and voila!

My all-time favorite chocolate chip pumpkin bread recipe. My kids love it and it makes a great hostess gift or dessert.
Chocolate Chip Pumpkin Bread
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3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips

In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, spices, soda, and salt. Fold in chocolate chips. Grease and flour three loaf pans. Bake at 350 degrees for 1 hour or until knife inserted comes out clean. Cool on wire racks before removing from pans.  Freezes well too!