Did you hear about the mummy who could never take a vacation? He was too scared he’d relax and unwind. Or the mummy that could never make any new friends, because he was way too wrapped up in himself?
I can’t say Halloween is my favorite holiday. I am the biggest scared-y cat in the world and anything that is scary, creepy or gory gets me all tense and freaked out. So I choose to avoid scaring things as much as possible. Don’t EVER ask me to go see a horror movie! But aside from all the blood guts and gore that comes with Halloween I do love making fun cookie creations and of course eating massive amounts of candy.
These mummy cookies are super simple, easy and amazingly delicious! Inspired by all the mummy cookies debuting on Pinterest this Halloween that take sugar cookies and wrap them in white icing with two little eyes, I decided to do the same with pie crust as the mummy cookie wrappings, and fill it with pumpkin cream cheese pie filling because no, I am not sick and tired of pumpkin yet! I also bought these super cute eyes from Michaels (sad to admit) years ago and decided these pumpkin pie mummy cookies, would be the perfect time to use them!
I have yet to master the skill of the perfect pie crust and I was feeling lazy today so I chose to use store bought pie crust. You can always choose to make your own pie crust but the store bought crusts makes these cookies super easy.
The basic steps are to place your pumpkin cream cheese pie filling on the bottom half of the pie crust. Try making this layer as even as possible for an evenly distributed filling. With a pastry cutter or pizza cutter, cut the other half of the pie dough into small strips, creating the mummy wrappings. Once you’ve done that, you then cut out the individual mummy cookies with a cookie cutter or biscuit cutter. Make sure you wait until the cookies have baked to add the eyes or they will melt in the oven.
|Preheat your oven to 350 degrees F. In a mixer, combine softened cream cheese & pumpkin puree and beat until combined. Add the sugar and the salt and mix to combine Add the egg yolk, vanilla, cinnamon & pumpkin pie spice and mix until smooth and fully incorporated together.|
On a lightly floured surface, roll out one half of your pie crust as the base of your pumpkin cream cheese pie cookie. Set aside. Roll out the other half of your pie crust and with a pastry cutter or a pizza cutter (which is what I used) cut your pie into strips. They don't have to be even.
Using a spatula, layer your pumpkin cream cheese filling on the bottom half of the pie crust. Try to make this layer as even as possible. Take the cut out pie crust strips and lay it over the pie filling to resemble mummy wrappings. The more uneven and crooked you make this, the more like a mummy wrapping it will look. I did many diagonally and crossed over strips often.
Using a biscuit cutter or a cookie cutter, cut out circles of the pie and place on a parchment paper lined about 1 inch apart is fine. Mix your egg yolk with 1 tablespoon of water and brush the tops of the pie strips. Sprinkle with cinnamon sugar mixture.
|Bake in the preheated oven for 28-30 mins. Remove and place the eye balls on in the areas where the pumpkin filling is exposed so they will stick. You can get fun with this and make your eyes crooked to make them silly mummies.|
And one last joke to leave you guys hanging. What is a mummy’s favorite kind of underwear? Any guesses?