Pumpkin Cream Cheese Pie Mummy Cookies

Ingredients

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.