Homemade Halloween Treats
One of our favorite ways to mark a new season or holiday at the 100 Memorial Blog is by baking up a storm of delicious treats. No tricks here — just an easy way to incorporate this season’s sweetest veggie! These Pumpkin Mummy Cookies may look spooky, but they taste spectacular.
For the Crust
1 cup (2 sticks) unsalted butter cut into cubes-chilled
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1/4 cup ice water
For Filling and Topping
3/4 cup reduced pumpkin puree (place 1 cup pumpkin puree on several layers of paper towel, wrap and press to soak excess moisture until you get 3/4 cup pumpkin puree)
2 oz cream cheese slightly softened
2 tablespoon packed light brown sugar
2 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon of nutmeg
1/8 teaspoon allspice
1 egg yolk
1/2 teaspoon vanilla extract
1 egg white lightly beaten
1/2 tablespoon water
2 tablespoon sugar
1 teaspoon cinnamon
To make the crust, pulse together in a food processor the following ingredients: flour, salt, and sugar. Then, add butter and pulse until look like a coarse meal. Add chilled water 1-2 tablespoons at the time — pulse several times (if it doesn't come together in clumps, add remaining water). If you don’t have a food processor, make the dough using two forks. Divide dough into two portions, shaping each into 5-inch disks, and then cover with plastic wrap and chill for 1 hour.
To make the pumpkin pie filling, mix cream cheese, granulated sugar, and brown sugar. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg, and allspice. Mix in the egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.
Preheat oven to 375 F and line a large baking sheet with parchment paper. Set aside.
To assemble the mummies, roll out the first disk of dough onto a floured surface until it’s a 13x11-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 rectangles. Roll out the second dough disc and cut into 1/2 inch strips.
Arrange the rectangles and spread 1 ½ to 2 Tbsp. of pumpkin pie filling onto each rectangle; leave the rim on all sides uncoated. Brush uncoated edges with the mixture of lightly beaten egg white and 1 Tbsp. water. Top with strips to create mummy look. Seal edges with your fingertips and then trim the excess of the strips. Brush the strips with egg whites and sprinkle with a mixture of 2 Tbsp. sugar and 1 tsp. cinnamon.
Bake until golden brown about 20 minutes.
Stick candy eyes onto cooled mummies.
Let us know what you think of this recipe after you make it inside your Cambridge, MA apartment!