Pumpkin Fest!


It’s that wonderful time of the year–crisp air, falling leaves, bright leaves, and pumpkin EVERYTHING!  I’m not kidding here… pumpkin spice coffee, Pumpkin Cookies (see recipe below), pumpkin patches, carving pumpkins (Hello, Halloween!), the 1469 pound pumpkin at Alaska State Fair (ok so that was last month but it’s still cool!), and on Kodiak the local Safeway sends pumpkins to the villages (there are 6 villages on Kodiak).

These fantastic Island Batik fabrics just added to my fall fun!  I started with a 9″ finished block from Pellon on this quick little wall hanging.  I really liked the block but needed a wall hanging.  The first thing I had to do was MATH.  I resized to 3x the original block (to approximately 27″).


The tricky thing was to get the right size for the half square triangle.  I found a great graphic on Blossom Heart Quilts.  It’s the thing that made getting the HST correct.


So here is the process:

Draw a line corner to corner, sew a 1/4″ from that line on both sides, once done cut apart.

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Trim a corner using the 45 degree line on ruler.  Finally, trim using cutting mat and ruler to correct size.

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Once I had all my pieces cut, sewed and trimmed up I started putting it together.

Once top was pieced together I added a border…


With borders the wallhanging turned out to be 37 1/2″ square.

Here’s to having a happy fall!


Don’t forget…

Pumpkin Cookies

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup butter, softened

1 1/2 cups white sugar

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

bag of chocolate chips



2 cups confectioners’ sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract



Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients Mix in chocolate chips. Drop on cookie sheet by tablespoonful.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then frost.

To Make Frosting: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla.