Under normal circumstances eating a mummy might not sound like fun, but when they are pumpkin mummy cookies then that’s a completely different story. There was a time when I loved haunted houses and getting scared at Halloween. That was back in high school. Nowadays, I much prefer Halloween treats versus any tricks.
These Mummy Pumpkin Cookies are just the right treat to get you into a spooky mood.
Start by mixing up some pumpkin cookie dough. I used the Pillsbury® Perfectly Pumpkin Cookie Mix cake mix as well as some Milk Chocolate Eyeballs.
While I’m using a help with the boxed cookie dough, I knew to make the mummies I needed to be able roll out my dough instead of just dropping spoonfuls of it onto a baking sheet. (Which is what the directions on the box say to do.) So, to make the dough easier to work with I started by adding 1/8 cup of flour to the cookie mix when it was in the mixing bowl. You will need to add enough flour so that the dough can be kneaded. Once my cookie dough was mixed up I placed it on a lightly floured surface to knead it lightly and then roll it out. I also sprinkled some flour on top of the dough and on my rolling pin to prevent anything from sticking. I ended up adding about 1/4 cup flour to the mix in total.
Because I have a house full of boys we don’t have your standard gingerbread men cookie cutters. Nope, we have ninja men cookie cutters. I cut out six ninjas at a time and baked them according to the directions on the cookie mix package, about 10 minutes.
While your mummies are baking place the remaining dough in the refrigerator. When each batch of cookies is done baking remove them from the baking sheet and place them on a wire rack to cool. Then sprinkle more flour on your working area to roll and cut out more dough.
I love pumpkin and cream cheese together, especially for fall cookies. So I used Cream Cheese Frosting to decorate my cookies and turn them into mummies. I put the frosting in a frosting bag and used a basket weave frosting tip to make the wide white lines for my mummies.
Mummy Pumpkin Cookies
1 box Pillsbury® Perfectly Pumpkin Cookie Mix
1/2 cup butter
1/8 – 1/4 cup flour (plus some for dusting)
Preheat oven to 375 degrees.
In a bowl, combine the cookie mix, butter, egg, and flour.
Stir together until dough is formed. Add additional flour if the dough is too sticky.
Place dough on a lightly floured surface. Roll out dough to 1/4″ and use cookie cutters to cut out shapes.
Bake cookies for 10 minutes.
Refrigerate remaining dough while cookies are baking.
Allow cookies to cool before frosting.
Here they are all bandaged up!
With some of my leftover dough I made a few plain round cookies. I frosted these as well and then topped them with a chocolate eyeball. To up the spooky factor I colored some of my cream cheese frosting and added dots of red and black frosting to each chocolate to really make them look like eyeballs, just like they do on the wrappers.