Mummy Pumpkin Cookies (with Video)
These delicious and soft Mummy Pumpkin Cookies make for a perfect Halloween party treat. Great fall desserts!
Servings: 10 servings
Calories: 229kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 229kcal | Carbohydrates: 28g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 268mg | Potassium: 56mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2800IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.4mg | Net Carbs: 27g