Get ready to transform your baking game with the most adorable and delectable Halloween treat that's about to become your new obsession! These Pumpkin Cheesecake Snickerdoodle Mummy Cookies are not just a dessert – they're an experience that combines the warm, comforting flavors of pumpkin spice with the playful charm of adorable mummy-themed decorations. Perfect for Halloween parties, family gatherings, or simply satisfying your sweet tooth with a festive twist, these cookies will have everyone begging for your secret recipe!
Prep Time: 30 mins
Cook Time: 12 mins
Total Time: 42 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup white chocolate chips
- 1 cup candy eyes
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the pumpkin puree until fully combined.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the white chocolate chips gently until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is fine as they will continue to set as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Once the cookies are completely cool, you can begin decorating them. Melt some additional white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Using a piping bag or a fork, drizzle the melted white chocolate over the cookies to create a mummy-like effect, leaving spaces for the candy eyes.
- While the white chocolate is still wet, place two candy eyes on each cookie to give them a spooky, mummy appearance.
- Allow the chocolate to set completely before serving or storing the cookies in an airtight container.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough – this can lead to tough cookies.
- Use parchment paper for even baking and easy cookie removal.
- When melting white chocolate, go slow and stir frequently to prevent burning.
- For the most adorable mummy effect, use a piping bag or a squeeze bottle for more precise white chocolate drizzling.
- Let cookies cool completely before decorating to prevent melting and ensure crisp lines.
- Store in an airtight container to maintain freshness for up to 5 days.
- For extra flavor, try using fresh, high-quality spices like freshly ground nutmeg.
- If the dough seems too sticky, chill it for 30 minutes before scooping.
- Have fun with decorating and don't aim for perfection – each mummy cookie should look uniquely spooky!
Nutrition Facts
Calories: 213kcal
Carbohydrates: 37g
Protein: 3g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 32mg
