Mummy Pumpkin Cookies
For the Crust:
1 cup (2 sticks) unsalted butter cut into cubes-chilled
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
4 Tablespoons ice water
(or you can use 1 package Refrigerated Pie Crust (2 crusts))
For filling and topping:
3/4 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 3/4 cup pumpkin puree)
2 oz cream cheese -slightly softened
2 tablespoons packed light-brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon of nutmeg
1/8 teaspoon allspice
1 egg yolk
1/2 teaspoon vanilla extract
1 egg white-lightly beaten
1/2 tablespoon water
2 tablespoon sugar
1 teaspoon cinnamon