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Mummy Pumpkin Cookies


For the Crust :
1 cup (2 sticks) unsalted butter cut into cubes-chilled
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
¼ cup ice water
(or you can use 1 package Refrigerated Pie Crust (2 crusts))

For filling and topping;
¾ 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 ¾ cup pumpkin puree)
2 oz cream cheese -slightly softened
2 tablespoon packed light-brown sugar
2 tablespoon granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon of nutmeg
⅛ teaspoon allspice
1 egg yolk
½ teaspoon vanilla extract
1 egg white-lightly beaten
½ tablespoon water
2 tablespoon sugar
1 teaspoon cinnamon



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