Healthy soft pumpkin cookies decorated with frosting and candy eyes to make spooky mummy cookies. So cute and perfect for Halloween.
This recipe is a spin-off of my soft pumpkin cookies, which are absolutely delicious. They basically melt-in-your mouth. I had two versions of the cookies, one where I piped frosting on top in a pretty swirl and another version where I piped lines across the cookies and added candy eyes to turn the cookies into mummies.
The cookies looked so adorable I couldn’t help but share!
Ingredients in these Mummy Cookies
canned pumpkin – make sure you check the ingredient list! Look for just “pureed pumpkin“… not pumpkin pie mix. Pumpkin pie mix has added sugar!
Flour: I haven’t tested this recipe with any different types of flour so I don’t recommend subbing the flours. They’re delicious as is! If you want a soft pumpkin cookie with all-purpose flour, there are plenty. Here’s one!
Cane sugar: I have tested this recipe with coconut sugar and it works great, but does make the cookies a bit darker in color which is why I use cane sugar. I haven’t tested the recipe with other natural sweeteners like maple syrup or honey. If you decide to try it, let me know how the cookies turn out.
Canned pumpkin: If you can’t find canned pumpkin, you can make your own pumpkin puree or use canned butternut squash.
Eggs: I haven’t tested this recipe with flax eggs, chia eggs or egg replacer and I’m not sure the cookies will turn out well with these substitutes. I recommend trying my vegan pumpkin cookies if you need an egg-free recipe. They’d make a great base for these mummies.
Another note: If you want to make these mummy cookies, but don’t love the idea of pumpkin cookies, you can always use my healthy sugar cookies as the base and decorate those to be mummies instead. I tried it and it worked great, there’s just less contrast since the sugar cookies are light in color.
How to Make Mummy Cookies
Making the cookies look like mummies is really easy, you just need a few tools including a piping tip and candy eyes. I used the Wilton brand candy eyes, which should be easy to find at most large grocery stores and craft stores this time of year.
I was inspired by these mummy cookies and used a similar technique of piping frosting across the cookies, using different angles and overlapping some of the lines until most of the cookie was covered. Then I placed a tiny bit of frosting on the back of two candy eyeballs and attached them just above the center of each cookie.
For the piping tip, I used #47, but I think #44 and #45 would work well for this size of cookie.
For the type of frosting, I think vanilla buttercream or cream cheese pairs best with these pumpkin cookies. I really love the ingredients and flavor of Simple Mills frosting, but I did find that it got stuck in the small piping tip a couple times so for these mummies I ended up using a different frosting that I don’t love… the ingredients aren’t as good and I personally don’t think the flavor is as yummy either. Another option is to make your own frosting. Here’s a cream cheese frosting recipe if you want to make your own.
How to Store Soft Pumpkin Cookies
Allow your cookies to cool completely before storing in the fridge! You can frost your cookies and store (the frosting will harden in the fridge) or just store the cookies unfrosted and frost them, as well as, add the eyes right before serving. If you have multiple layers of cookies in a container, use parchment paper to separate the layers. Cookies will keep in the fridge for up to one week. I haven’t tried freezing these cookies and while I think it would work fine, I’m not sure how the texture would be affected if you freeze them.
Prep: Preheat oven to 350°F and line a baking sheet with parchment.
Mix dry ingredients: Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl.
Mix wet ingredients: Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl.
Combine: Combine wet and dry ingredients. The dough will seem really wet for a cookie dough. This is ideal!
Add chocolate chips: Stir in 1/3 cup chocolate chips.
Scoop: Use a medium cookie scoop to scoop and place cookies on prepared cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
Bake: Bake for 15 minutes.
Cool: Move cookies to a wire rack and cool completely.
Decorate with frosting: add frosting to the piping bag fitted with a #44 or #45 tip and pipe the frosting across each cookie, one at a time. Use different angles and overlap some of the lines until most of the cookie is covered. Place a tiny bit of frosting on the back of two candy eyeballs and attach them just above the center of each cookie.
To store: store leftover cookies in a container in the fridge for up to one week.