Creating Mummy Cookies is a fun way to celebrate Halloween while bringing a touch of fall flavors to the table. Picture this: a warm kitchen filled with the aroma of pumpkin spice and freshly baked cookies, a perfect atmosphere for a seasonal treat. These cookies are not only cute, resembling mummies draped in frosting, but they’re surprisingly simple to make. Whether you’re baking with kids or whipping up a batch for a party, Mummy Cookies will have everyone smiling. Plus, they’re gluten-free, making them a great choice for many dietary preferences. So, roll up your sleeves, and let’s get ready to bake some treats that will charm and delight all!
Why This Recipe Works
Creating delightful Mummy Cookies is not just about spooking up your Halloween treats; it’s about capturing the essence of fall flavors with a fun twist. The blend of almond and coconut flours gives these cookies a satisfying texture while keeping them gluten-free. Pumpkin puree adds moisture and rich flavor, and the addition of pumpkin pie spice strengthens that warm autumn feel.
Why You’ll Love This Mummy Cookies
These Mummy Cookies bring joy to any gathering, from kid-filled parties to cozy family nights. They’re sweet and slightly chewy, making them irresistible, especially with the contrasting texture of mini chocolate chips. The creative frosting decoration can also be a fun activity for kids and adults alike, transforming your baking session into a memorable event.
Ingredients
- 1 1/2 cups almond flour
- 3 tablespoons coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs
- 1/2 cup cane sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned or homemade)
- 1/3 cup mini chocolate chips (such as Enjoy Life)
- Vanilla frosting (for piping)
Mixing Dry Ingredients
Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, coconut flour, pumpkin pie spice, baking soda, and sea salt. This dry blend sets the flavor foundation of your cookies.
Mixing Wet Ingredients
In a separate bowl, whisk together the eggs, pumpkin puree, cane sugar, and vanilla extract until well combined. This mixture provides the necessary moisture and sweetness to balance the flours.
Combining Ingredients
Carefully fold the wet mixture into the dry ingredients until fully integrated. The dough may appear wetter than traditional cookie dough—that’s perfectly fine! This moisture is key to achieving a soft and chewy Mummy Cookie texture.
Adding Chocolate Chips
Gently stir in the mini chocolate chips to distribute them evenly throughout the dough. These little bursts of chocolate will add a delightful surprise in every bite.
Scooping the Dough
Using a medium cookie scoop, portion out the dough onto your prepared baking sheet, keeping about an inch of space between each cookie. Flatten each scoop slightly with your fingers or the back of a spoon since these cookies won’t spread much during baking.
Baking the Cookies
Place the cookies in the preheated oven and bake for approximately 15 minutes, or until they are lightly golden at the edges. Once baked, transfer them to a wire rack to cool completely.
Decorating with Frosting
Once cooled, fill your piping bag fitted with a #44 or #45 tip with vanilla frosting. Pipe the frosting onto each cookie in a crisscross pattern to create the mummy effect. Add candy eyeballs using a small dab of frosting for a fun and spooky touch!
Serving Suggestions
Serve these festive Mummy Cookies at Halloween parties, family gatherings, or as a sweet surprise in lunchboxes. Pair them with a glass of cold milk or a warm cup of apple cider for the ultimate treat.
Tips for Success
- Ensure the pumpkin puree is not too watery, as this can affect cookie texture.
- Chill the dough for 30 minutes if it feels too sticky to work with.
- Experiment with different types of frosting for added flavor, like cream cheese frosting or chocolate ganache.
Variations
For a chocolate version, swap out a portion of the almond flour for cocoa powder. You can also replace the mini chocolate chips with white chocolate chips for a different look.
Storage Tips
Store any leftover Mummy Cookies in an airtight container in the refrigerator for up to one week. Allow cookies to come to room temperature before serving for the best flavor.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, just ensure it’s cooked and pureed to the same consistency as canned pumpkin.
2. Are these cookies gluten-free?
Absolutely! The use of almond and coconut flour makes them a great gluten-free treat.
3. How can I make these cookies dairy-free?
Use dairy-free chocolate chips and frosting alternatives to keep them dairy-free.
4. How do I get the frosting to stay on?
The frosting adheres well once piped on, but you can chill the cookies for a short while after decorating to help the frosting firm up.
5. Can I freeze these cookies?
Yes, you can freeze the baked cookies for up to three months. Just ensure they are properly sealed in a freezer bag or container.
Mummy Cookies are not just a Halloween delight; they’ll soon become a cherished recipe in your baking repertoire. This combination of pumpkin flavors and chocolatey goodness is sure to please everyone, making it perfect for any festive occasion or a cozy family night in. Whether you’re impressing guests or enjoying them with loved ones, these cookies are sure to add a dash of enchantment to your gatherings!
Print
Mummy Cookies
Mummy Cookies are a fun and festive treat perfect for Halloween, combining pumpkin flavors with a soft texture and delightful mini chocolate chips. They’re easy to make and gluten-free, making them ideal for sharing with family and friends.
- Total Time: 30 minutes
- Yield: 12 cookies 1x
Ingredients
- 1 1/2 cups almond flour
- 3 tablespoons coconut flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 large eggs
- 1/2 cup cane sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (canned or homemade)
- 1/3 cup mini chocolate chips (such as Enjoy Life)
- Vanilla frosting (for piping)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the almond flour, coconut flour, pumpkin pie spice, baking soda, and sea salt.
- In another bowl, whisk together the eggs, pumpkin puree, cane sugar, and vanilla extract.
- Fold the wet mixture into the dry ingredients until combined.
- Stir in the mini chocolate chips evenly.
- Scoop the dough onto the prepared baking sheet, leaving space between cookies, and flatten slightly.
- Bake for about 15 minutes or until lightly golden.
- Cool on a wire rack and decorate with frosting to create the mummy effect.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure pumpkin puree is not watery to maintain cookie texture.
Chill the dough for 30 minutes if too sticky to work with.
Experiment with different types of frosting for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 6
- Sodium: 90
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
- Cholesterol: 30
