Mummy Pumpkin Cookies
Watch our video tutorial to see how to make them:
Mummy Pumpkin Cookies (with Video)
- 2 refrigerated pie crusts
- 3/4 cup pumpkin puree
- 2 oz cream cheese, softened
- 2 tablespoons brown sugar
- 2 tablespoons sugar
- 1 egg yolk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon of Nutmeg
- 1/8 teaspoon allspice
- 1/2 teaspoon vanilla
- 1 cinnamon sugar, 4 tbsp sugar + 1 tsp cinnamon
- egg wash, one egg beaten with 1 tbsp water
- 10 candy eyeballs
- Preheat oven to 375 F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, beat cream cheese and sugars together. Mix in pumpkin, egg yolk, cinnamon, ginger, nutmeg, allspice and vanilla. Refrigerate.
- Place refrigerated pie crust on a floured surface. Cut off round edges to make a square. Cut out 10 rectangles about 4 x 3 inches in size and set aside.
- Place second pie crust on floured surface. Cut out 1/2 inch strips.
- Scoop 1-2 tablespoons of filling onto the rectangle. Spread evenly leaving rim uncoated. Brush edges with egg wash.
- Top with strips to create mummy look, sealing edges with your fingers. Brush lightly with egg wash and sprinkle on cinnamon sugar.
- Bake for 20 minutes until golden. Remove from oven and cool in pan several minutes before adding candy eyes.
Check out our Spooky Chocolate Bark for another Halloween idea:
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