Are you looking for an adorable and fun Halloween treat? You need to make these yummy pumpkin mummy cookies! They are super easy to make, oh so cute, and really delicious.
These mummy cookies are so easy to make. You need to make homemade pie dough, although you could use ready-made pie crust or puff pastry. I prefer the homemade dough recipe below because it is SO easy and tastes even better than the store-bought kind. If you prefer the puff pastry short cut, here is a puff pastry apple pie recipe and a puff pastry danish recipe.
The homemade pie dough is actually super easy to make and it rolls out so easily. This is one of the best dough recipes I’ve ever used. The pumpkin mummy cookies are time-consuming but so worth it. They taste delicious and they are so darn cute!
Once you dough is chilled, you will roll it out to about 9×12 and then cut it into a giant rectangle. Then you cut it into smaller rectangles. With the other piece of dough and with any scraps, you can make the criss-cross strips.
I did have one issue with this recipe. The pumpkin filling was a bit too runny. I added corn starch and less sweetener to thicken it up a bit. If you find it’s still too runny, you can add more pumpkin filling, another egg yoke, or more corn starch to thicken it up even more. Another idea is to put it in the refrigerator for a bit to let it thicken up.
These mummy cookies turned out so well and my. kids loved them! They are perfect to serve at a Halloween party or for your kids before they head out to trick or treat.
How to Make Pumpkin Mummy Cookies For Halloween
For the Dough
2 1/2 c. all-purpose flour
1 1/2 tsp. kosher salt
1 c. (2 sticks) butter, frozen
Lightly beaten egg, for brushing
For the Filling
1/2 c. pumpkin puree
1 tbsp. sweetened condensed milk
1 large egg yolk
1/4 c. packed brown sugar
1/2 tsp. pumpkin pie spice
1-3 Tbsp. corn starch (to thicken)
2 tbsp. sanding sugar
Candy eyes, for decorating
Caramel sauce, for decorating
To make the dough: In a large bowl, whisk together the flour with salt. Grate the frozen butter into a bowl and stir just until coated with flour. Stir ½ cup ice water into the dough until just combined. Add another tablespoon of water at a time until the dough comes together. Knead the dough just to bring it together into a ball. Divide into two pieces and wrap each in plastic and flatten each into a disc. Refrigerate until cold, at least 1 hour.
To make the filling: In a large bowl, whisk together pumpkin, condensed milk, yolk, brown sugar, and pumpkin pie spice until smooth.
Make the mummies: Roll each disc of dough into 9″-x-10″ rectangles. Cut one rectangle into 1/4″ thick strips. Cut remaining rectangles into twelve 3″-x-2″ pieces.
Line a baking sheet with parchment. Spread pumpkin filling onto the 12 rectangles and evenly space rectangles on the prepared baking sheet. Crisscross strips over filling on rectangles to create mummy wrapping, trimming as necessary, and leaving room for eyes. Brush exposed parts of dough with egg wash and sprinkle with sanding sugar. Transfer mummies to the freezer for 20 minutes.
Preheat oven to 400°. Bake until the top is golden, about 20 minutes. Let cool. Dip the bottom of candy eyes in caramel and adhere two eyes onto the filling of each of the mummy cookies.