Courtney, This is my other fall stand-by:

JACK-O-LANTERN COOKIES
about 1 dozen

3/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 egg yolk
red and yellow food coloring
1 3/4 cups flour
3/4 tsp baking powder
1/8 tsp salt

Cream together butter and sugars. Beat in the yolk, 4 drops of red, and 12 drops of yellow food coloring.
Stir remaining ingredients together, and add to butter mixture. Mix well.

Chill for 4 hours or overnight.

Roll dough to 1/4” thickness, and cut into pumpkin shapes with a cookie cutter. Using a small, sharp knife, cut triangle eyes and noses on half of the pumpkins.

Bake at 350 degrees F for 8 - 10 minutes. Cool completely on a wire rack.

When completely cool, spread the non-face pumpkins with the icing, and top with the pumpkins with faces. DO NOT try to press the top cookies down to make the icing squeeze up through the cut-outs - it will just break the cookies.

For the icing, make a typical buttercream (a couple Tbsp of margarine or butter beaten with powdered sugar, plus enough milk to make it spreadable), but flavor the icing with a few drops each of vanilla, almond, and orange extracts, and add several drops of yellow food coloring.

These cookies are a little fragile, but they freeze well if no one shakes the container up or drops it on the floor, which is what usually happens at our house!

Again, these take a lot of time, but they're not really hard once you get the hang of icing them without breaking them.

Here is an alternate icing:

ORANGE CREAM CHEESE ICING

4 ounces cream cheese, softened
3 cups powdered sugar
2 Tbsp (thawed) frozen OJ concentrate (or use a couple drops of orange extract)
yellow food color
red food color

Stir it all together.