Mummy Pumpkin Cookies #desserts #cakes #easy #recipes #cookies

Mummy Pumpkin Cookies #desserts #cakes #easy #recipes #cookies

On the off chance that you need delicious treats in the state of dreadful mummies for this coming Halloween, at that point these Mummy Pumpkin Cookies will be impeccable. Made with natively constructed pie covering, these baked good style treats are so rich and delicate!

For the companions or family members who don't care for pumpkin, you could make a similarly heavenly enchantment cake or a chocolate nutty spread cheesecake – they will adore you for it!!

Half a month prior, with the beginning of crisp apple season, my first formula with them was for the excellent Apple Pies Cookies. Making these phenomenal treats, I had portions of what was left in every single imaginable structure since they were tumbling off while I was shaping the adjusted treats. My significant other, who found an extra with right points discovered a truly intriguing thing!

Mummy Pumpkin Cookies #desserts #cakes #easy #recipes #cookies

Also try our recipe : DR PEPPER CUPCAKES #desserts #cakes #cupcakes #pumpkin #easy

Ingredients :

For the Crust :
  • 1 cup (2 sticks) unsalted butter cut into cubes-chilled
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 Tablespoons ice water
  • (or you can use 1 package Refrigerated Pie Crust (2 crusts))

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 tablespoons packed light-brown sugar
  • 2 tablespoons 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

Instructions :
  1. To make the crust pulse together in a food processor flour, salt and sugar, then add butter and pulse until look like a coarse meal (don’t over-process, just pulse until butter is no longer in large pieces). Add chilled water 1-2 tablespoon at the time and pulse several times( if it doesn’t come together in clumps add remaining water). If you don’t have a food processor you can make the dough using two fork or pastry blender. Gather dough onto working surface, divide into two portions, shape each into 5-inch disk, cover with plastic wrap and chill 1 hour.
  2. To make the pumpkin pie filling in a bowl stir together cream cheese, granulated sugar and brown sugar to blend. Add reduced pumpkin puree to cream cheese mixture along with cinnamon, ginger, nutmeg and allspice. Mix in egg yolk and vanilla extract. Cover bowl and chill until ready to assemble the cookies.
  3. Preheat oven to 375 F and line large baking sheet with parchment paper, set aside.
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