Mummy Pumpkin Cookies

 With Halloween quickly approaching, I wanted to give you guys some festive ideas if you plan on doing more treating rather than tricking this year! To kick off my Halloween recipes, I wanted to start with an easy but cute cookie. This cookie not only fits the fall vibes with its appearance, but also with its taste. The filling is made of pumpkin, making this a pumpkin pie cookie! Whether you are making these for a party or just a fun little goody, these little mummies are perfect!

HOW TO MAKE MUMMY PUMPKIN COOKIES:

You Will Need:

For the Crust:

• 1 cup (2 sticks) unsalted butter cut into cubes - chilled
• 2 and 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 4 tbsp ice water

(or you can use 1 package refrigerated pie crust (2 crusts))

For the Filling and Topping:

• 3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture until you get 3/4 cup pumpkin puree)
• 2 oz cream cheese - slightly softened
• 2 tbsp packed light brown sugar
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/8 tsp allspice
• 1 egg yolk
• 1/2 tsp vanilla extract
• 1 egg white - lightly beaten
• 1/2 tbsp water 
• 2tbsp sugar
• 1 tsp cinnamon

Directions:

1. To make the crust, pulse together in a food processor flour, salt, and sugar, then add butter and pulse until it looks like a coarse meal (don't over-process, just pulse until butter is no longer in large pieces). Add chilled water 1-2 tablespoons at a time and pulse several times (if it doesn't come together in clumps, add remaining water). If you don't have a food processor, you can make the dough using two forks or a pastry blender. Gather dough onto working surface, divide into two portions, shape each into 5-inch disks, cover with plastic wrap and chill 1 hour.
2. To make the pumpkin pie filling, in a bowl stir together cream cheese, granulated sugar and brown sugar to blend. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, and allspice. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.
3. Preheat oven to 375 degrees and line large baking sheet with parchment paper, set aside.
4. Roll out first disk of the dough onto a floured surface to about 13x11 inch rectangle. If the edges start to crack a little when rolling, seal them and continue rolling. Trim edges to get straight edges, then cut into rectangles (I made mine 4x3). Roll out second sough disc and cut into 1/2 inch stripes.
5. Arrange the rectangles, spaced apart on prepared baking sheet and spread heaping 1 1/2-2 tablespoons of pumpkin pie filling onto each rectangle, leaving the rim on all sides uncoated. Brush uncoated edges with the mixture of lightly beaten egg white and 1 tbsp water. Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the stripes. Brush the stripes with egg whites and sprinkle with mixture of 2 tbsp sugar and 1 tsp cinnamon.
6. Bake until golden brown about 20 minutes.
7. Stick candy eyes onto cooled mummies.

MY REVIEW

If you are going to make this recipe at home, I would recommend buying the refrigerated pie crust instead of making your own. I decided to make my own so it would be more fresh, but it was more difficult than I expected. I split the pie crust ingredients in half since I was using a small food processor, and each half turned out different. The first half was as it should be, but the second half was too crumbly. No matter how much water I added, the second half of the dough never combined. To save yourself time and effort, I would just pie the premade crust next time. Besides that mishap, this recipe was a breeze. I enjoyed making them and they turned out so cute! I would give this recipe a 9/10. These mini pumpkin pie cookies looked great and tasted even better. I would definitely make these again for any Halloween party!

Original recipe: https://omgchocolatedesserts.com/mummy-pumpkin-cookies/print/7221/