Pumpkin Cheesecake Snickerdoodle MUMMY Cookies!

Ingredients

• Refrigerated pie crust
• 3/4 cup Pumpkin Pie Filling
• 4 oz cream cheese
• 4 tablespoons brown sugar
• 4 tablespoons sugar
• 1/8 teaspoon all spice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 egg yolk
• 1/2 teaspoon vanilla extract
• -----
• 1 egg white slightly beaten
• 1 teaspoon cinnamon
• 2 tablespoons sugar
• Candy eyes

Instructions

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper
2. Line your counter with parchment paper, unfold your pie crust, and use a pizza cutter to cut into 3x4" rectangles
3. Place your rectangles on your baking sheet
4. In a small mixing bowl, mix together 2oz of your cream cheese, 2 tablespoons of sugar, and 2 tablespoons of brown sugar and set aside
5. In another mixing bowl, mix together 2oz cream cheese, 2 tablespoons sugar, and 2 tablespoons of brown sugar
6. Now mix in your pumpkin purée, cinnamon, nutmeg, ginger, allspice, vanilla, and egg yolk
7. Scoop out a couple tablespoons of your pumpkin pie mix onto the center of your pie crust rectangles and spread out, but leave the edges clean
8. Now add a tablespoon of your cream cheese mixture on top and carefully spread out, leaving the edges clean
9. Unroll your second pie crust and cut into 1/4" strips
10. Now cut your strips slightly longer than 3" and begin placing them over top your pie filling to look like a mummy (leave an opening for the candy eyes)
11. Mix together 2 tablespoons of sugar with 1 tablespoon of cinnamon
12. Brush the edges with your egg whites and carefully pinch the edges together
13. Sprinkle with your cinnamon and sugar mix and bake for about 18-20 minutes, or until golden brown
14. Let slightly cool and add 2 candy eyes to each mummy