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1
In a medium bowl, whisk together the flour, allspice, cinnamon, ginger, nutmeg, baking powder, and salt; reserve.
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2
In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
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3
Add the egg yolk and vanilla and beat well.
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4
Beat in the pumpkin puree.
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5
Reduce the speed to low and add the flour mixture in 3 batches, mixing well after each addition.
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6
Turn out the dough onto a lightly floured surface, divide in half, flatten each half into a disk, wrap separately in plastic wrap, and chill for 30 minutes.
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7
Preheat an oven to 350 degrees F. Line 2 baking sheets with parchment paper.
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8
On a lightly floured surface, roll out 1 of the disks 1/8-inch thick.
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9
Using a pumpkin-shaped cookie cutter or cardboard Jack-o'-lantern template 5 to 6 inches in diameter, cut out cookies.
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10
If using the cookie cutter, finish off the Jack-o'-lantern by cutting out eyes and a mouth with the tip of a sharp knife.
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11
Repeat with the remaining dough.
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12
Transfer the cookies to the prepared baking sheets.
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13
Bake until golden, 12 to 15 minutes.
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14
Transfer to a wire rack to cool.
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15
Decorate with colored sugars/chocolates.
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16
Preheat an oven to 400 degrees.
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17
Brush a baking sheet with the oil.
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18
Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting).
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19
Place the pumpkin halves cut side down on the prepared baking sheet.
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20
Bake until the flesh is soft when pierced with a fork, 45 to 60 minutes.
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21
Remove from the oven and let cool.
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22
Scoop out the flesh into a food processor or blender.
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23
Puree until smooth.
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24
Spoon the pumpkin puree into a sieve placed over a large bowl.
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25
Let the pumpkin drain for 30 minutes before using.
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26
Cover and refrigerate for up to 1 week, or freeze up to 1 year.
