Mummy Pumpkin Cookies

Directions

1. In a food processor, combine flour, salt, and sugar with a few pulses. Add the cubed chilled butter and pulse until the mixture resembles coarse meal—stop when no large butter chunks remain. Gradually add ice water, 1 to 2 tablespoons at a time, pulsing after each addition; add remaining water only if needed until the dough starts clumping. (Alternatively, use a pastry blender or two forks.) Turn the dough out onto a work surface, divide it in half, and shape each half into a 5-inch disk. Wrap tightly in plastic and refrigerate for 1 hour.
2. For the filling, stir together the cream cheese, granulated sugar, and brown sugar until smooth. Mix in the reduced pumpkin puree, cinnamon, ginger, nutmeg, and allspice. Add the egg yolk and vanilla and stir to combine. Cover the bowl and refrigerate until you're ready to assemble.
3. Preheat your oven to 375°F and line a large baking sheet with parchment paper. Set aside.
4. On a floured surface, roll out one disk of dough into a rectangle roughly 13 by 11 inches. If the edges crack, pinch them back together and keep rolling. Trim the edges straight, then cut into rectangles (for instance, nine 4x3-inch pieces, but adjust size as you like). Roll out the second disk and cut it into 1/2-inch-wide strips.
5. Place the rectangles spaced apart on the prepared baking sheet. Spoon a heaping 1½ to 2 tablespoons of pumpkin filling onto each, leaving a border around the edges uncovered. Brush the exposed edges with a mixture of the lightly beaten egg white and 1 tablespoon water. Arrange the strips over the filling in a mummy pattern, pressing the ends onto the border to seal, and trim any overhang. Brush the strips with the remaining egg white mixture, then sprinkle with the combined 2 tablespoons sugar and 1 teaspoon cinnamon.
6. Bake for about 20 minutes, until the pastries are golden brown.
7. Once cooled, press candy eyes onto each mummy cookie.