Instructions

1. In a food processor, combine flour, salt and sugar. Pulse a couple of times to mix well.
2. Add butter and pulse until look like a coarse meal. Be careful not to over mix.
3. Add chilled water 1-2 tablespoon at the time and pulse several times. If it doesn’t come together in clumps add remaining water.
4. Gather dough onto working surface, divide into two portions, shape each into 5-inch disk, cover with plastic wrap and chill one hour.
5. Place pumpkin puree on several layers of paper towel, wrap and press to soak to reduce moisture. Use remaining pumpkin as the puree.
6. In a bowl, stir together cream cheese, granulated sugar and brown sugar until blended.
7. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg and allspice.
8. Mix in egg yolk and vanilla extract.
9. Cover bowl and chill until ready to assemble the cookies.
10. Combine melted butter, cinnamon and two teaspoons sugar and mix well. Set aside.
11. Preheat oven to 375F. Line a large baking sheet with parchment paper, set aside.
12. 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 nine 4×3-inch rectangles. You can make them smaller or larger according to your preference.
13. Roll out second dough disc and cut into 1/2 inch stripes.
14. Arrange the rectangles with ample spacing on prepared baking sheet and spread heaping 1-1/2 to 2 tablespoons of pumpkin pie filling onto each rectangle, leaving rim on all sides uncoated.
15. Brush uncoated edges with the egg wash.
16. Top with strips to create mummy look, then seal edges with your fingertips, and trim the excess of the strips.
17. Brush the stripes with egg wash and sprinkle with mixture of two tablespoons sugar and one teaspoon cinnamon.
18. Bake until golden brown about 20 minutes.
19. Stick candy eyes onto cooled mummies.