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Mummy Pumpkin Cookies

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Festive and fun, these Mummy Pumpkin Cookies feature a flaky crust filled with spiced pumpkin cream cheese and decorated with pastry strips and candy eyes.

Ingredients

Scale
  • 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
  • 3/4 cup reduced 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
  • Candy eyes (for decorating)

Instructions

  1. Pulse together flour, salt, and 1 teaspoon sugar in a food processor.
  2. Add chilled butter cubes to the food processor.
  3. Pulse until the mixture resembles coarse meal (do not over-process).
  4. Add 1-2 tablespoons of ice water at a time.
  5. Pulse several times until the dough starts to come together in clumps.
  6. Gather the dough onto a working surface.
  7. Divide the dough into two equal portions.
  8. Shape each portion into a 5-inch disk.
  9. Cover each disk with plastic wrap.
  10. Chill the dough disks for 1 hour.
  11. Place 1 cup pumpkin puree on several layers of paper towel.
  12. Wrap and press the pumpkin puree to soak excess moisture until you get 3/4 cup.
  13. In a bowl, stir together softened cream cheese, granulated sugar, and light-brown sugar until blended.
  14. Add the reduced pumpkin puree to the cream cheese mixture.
  15. Add 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/8 teaspoon allspice to the mixture.
  16. Mix in the egg yolk and vanilla extract.
  17. Cover the bowl with the filling and chill until ready to assemble.
  18. Preheat oven to 375 F (190 C).
  19. Line a large baking sheet with parchment paper.
  20. Roll out the first dough disk onto a floured surface to about a 13 x 11-inch rectangle.
  21. If the edges crack, seal them and continue rolling.
  22. Trim the edges to get straight edges.
  23. Cut the dough into rectangles (e.g., nine 4×3-inch rectangles).
  24. Arrange the rectangles, spaced apart, on the prepared baking sheet.
  25. Spread 1 1/2-2 tablespoons of pumpkin pie filling onto each rectangle, leaving a rim uncoated on all sides.
  26. In a small bowl, whisk together the lightly beaten egg white and 1/2 tablespoon water.
  27. Brush the uncoated edges of the rectangles with the egg white mixture.
  28. Roll out the second dough disk.
  29. Cut the second dough disk into 1/2 inch wide strips.
  30. Arrange the strips over the pumpkin filling to create a mummy look.
  31. Seal the edges of the strips with your fingertips.
  32. Trim any excess of the strips.
  33. Brush the strips with the remaining egg white mixture.
  34. In a small bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon.
  35. Sprinkle the sugar-cinnamon mixture over the brushed strips.
  36. Bake for about 20 minutes, or until golden brown.
  37. Allow the cookies to cool completely on the baking sheet.
  38. Stick candy eyes onto the cooled mummies for decoration.

Notes

Ensure butter is very cold for a flaky crust.
Do not overwork the dough; handle minimally for tenderness.
Press excess moisture from pumpkin puree for a rich filling.
Wait until cookies are completely cool before adding candy eyes.

Find it online: https://sweetcraftrecipes.com/mummy-pumpkin-cookies/