If you want tasty treats in the form of spooky mummies for next Halloween, then these Mummy Pumpkin Cookies will be perfect. Made with a homemade pie crust, these pie style cookies are so buttery and soft!
Ingredients
For the bark :
1 cup (2 sticks) unsalted butter cut into refrigerated cubes
2 and 1/2 cups of all-purpose flour
1 teaspoon of salt
1 teaspoon of sugar
4 tablespoons of ice water
(or you can use 1 pack of Refrigerated Pie Crust (2 crusts))
For filling and covering:
3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on several layers of paper towels, wrap and press to soak up excess moisture to make 3/4 cup pumpkin puree)
2 oz cream cheese – slightly softened
2 tablespoons of light brown sugar packed
2 tablespoons of granulated sugar
1 teaspoon of ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 egg yolk
1/2 teaspoon vanilla extract
1 egg white – slightly beaten
1/2 tablespoon of water
2 tablespoons of sugar
1 teaspoon cinnamon
Instructions
To make the crust mix in a food processor, flour, salt and sugar, then add butter and press until it looks like a thick food (don’t over process it, just press until the butter is no longer in large pieces). Add cold water, one or two tablespoons at a time, and pulse several times (if it doesn’t come together in groups, add the remaining water). If you don’t have a food processor you can make the dough with two forks or a mixer. Collect the dough on the work surface, divide it into two portions, shape each one on a 5-inch disk, cover it with a plastic wrap and cool it for 1 hour.
To make the pumpkin pie filling in a bowl, mix the cream cheese, granulated sugar and brown sugar. Add the reduced pumpkin puree to the cream cheese mixture along with cinnamon, ginger, nutmeg and spices. Mix with the egg yolk and the vanilla extract Cover the bowl and chill until ready to assemble the cookies.
Preheat the oven to 375 F and line a large baking sheet with parchment paper, set aside.
To assemble the mummies:
Roll out the first disk of dough on a floured surface to a 13 x 11-inch rectangle. If the edges start to crack a little as you roll, seal them and continue rolling. Trim the edges to get straight edges, then cut them into rectangles (I made nine 4×3 rectangles, but you can make them smaller or larger, whichever you prefer).
Place the rectangles, separated on a baking sheet and spread 1 1/2-2 tablespoons of pumpkin pie filling on each rectangle, leaving the edge on all sides uncovered. Brush the uncoated edges with the slightly beaten egg white mixture and 1 tablespoon of water. Cover with strips to create a mummy look, then seal the edges with your fingertips and trim off the excess strips. Brush the strips with the egg whites and sprinkle with the mixture of 2 tablespoons of sugar and 1 teaspoon of cinnamon.
Bake until golden brown about 20 minutes.
Stick the caramel eyes on the cooled mummies.