If you want a beautiful treat in the shape of creepy mummies for the upcoming Halloween, then these Mummy Pumpkin Cookies will be as much about fun as about taste. For the friends or relatives who don’t like pumpkin you could make a equally delicious magic cake or a chocolate peanut butter cheesecake, they will love you for it!!
A few weeks ago, with the start of fresh apple season, my first recipe with them was for the beautiful Apple Pies Cookies. Making these fantastic cookies, I had parts of what was left in all possible forms because they were falling off while I was forming the rounded cookies. My husband, who found a leftover with right angles found out a really interesting thing!
„Look, this looks like a little mummy!“ he was joking while he was taking a detailed look at it.
He probably had no idea that he had just invented a new recipe 🙂 Since the leftover in his hand really did look like a mummy, I was already connecting all the dots for my new Halloween dessert – Mummy Pumpkin Cookies. Of course, instead of apples, I immediately imagined a pumpkin and on top of baked cookies, add two eyes and that is it!!!
And so, since this is the day for making Halloween recipes, the first idea were Mummy Pumpkin Cookies . Everything was already made up in my mind: pie crust, pumpkin puree, cream cheese, sugar, cinnamon, egg yolk and in a very short time, the kitchen was smelling beautifully of baked spiced pumpkin.
„Wooow, I’m a real recipe developer! This really looks fantastic“, my husband was full of himself watching the first Mummy Pumpkin Cookies which had just got it’s eyes and was already staring at him 🙂
„You know what, I’ll attack him first, because he looks very dangerous“, he was joking while munching the first mummy.
„You know, you should hurry and take the photos because they could make a pact and attack me“ !!!
If you want a beautiful treat in the shape of creepy mummies for the upcoming Halloween, then these Mummy Pumpkin Cookies will be as much about fun as about taste.
For the Crust :
- 1 cup (2 sticks) unsalted butter cut into cubes-chilled
- 2 and 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 Tablespoons ice water
(or you can use 1 package Refrigerated Pie Crust (2 crusts))
For 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 tablespoons packed light-brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon of nutmeg
- 1/8 teaspoon allspice
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 egg white-lightly beaten
- 1/2 tablespoon water
- 2 tablespoon sugar
- 1 teaspoon cinnamon
- To make the crust pulse together in a food processor flour, salt and sugar, then add butter and pulse until look like a coarse meal (don’t over-process, just pulse until butter is no longer in large pieces). Add chilled water 1-2 tablespoon at the 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 fork or pastry blender. Gather dough onto working surface, divide into two portions, shape each into 5-inch disk, cover with plastic wrap and chill 1 hour.
- 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.
- Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.
To assemble the mummies:
- Roll out first disk of the dough onto a floured surface to about 13 x 11-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 nine 4×3 rectangles, but you can make them smaller or larger, what ever you prefer) Roll out second dough disc and cut into 1/2 inch stripes.
- 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 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.
- Bake until golden brown about 20 minutes.
- Stick candy eyes onto cooled mummies.