Pumpkin Cream Cheese Pastry Mummies on a white plate

It’s the best month of the year and we are so ready to celebrate Halloween, however it may look this year! Best of all though is that Halloween falls on a Saturday this year, so that means Halloween breakfasts are totally in order!

These Pumpkin Cream Cheese Pastry Mummies are kind of a mouthful. I legit struggled with naming these. Let’s break them down. First, you’ve got the filling which is made with pumpkin puree, cream cheese, powdered sugar, and some spices. Then you just need some frozen puff pastry sheets, slice ’em up as instructed, fill them with some of the pumpkin filling, bake, and then top with a good drizzle of cream cheese icing and candy eyes and you’ve got the perfect little Halloween danish pastry for breakfast!

Pumpkin Cream Cheese Pastry Mummies on a baking pan

Let’s talk about the steps for putting these mummies together for a minute. Here are some very crappy cell phone pictures of the steps that I took in my dark kitchen to kind of show you the 4 main steps. Essentially, each sheet of puff pastry gets cut into 4 pieces. Then you will slice smaller strips for the mummy.

The egg wash is an important part of this so do not skip it. It helps keep the strips together. Trust me on this one! I was pretty sloppy with it the very first batch I made of these and the strips did not stay put and lifted while baking.

So, as pictured, you should brush the egg wash on the top and bottom strips as pictured. Then, you will alternate with wrapping each of the strips on the side, also brushing them with the egg wash. Doing this helped to keep the mummies together when baking.

Pumpkin Cream Cheese Pastry Mummies step-by-step photos

These may seem like a lot of steps, but these do come together rather quickly. You can prepare them the night before you want to serve them, however, I’d recommend holding off on the candy eyes (and the icing) until the morning of as the eyes can get a bit runny and soggy overnight.

As you can see from the photos, I made some a bit “fatter” and some more tight and narrow. The more narrow ones were wrapped a bit tighter, but as long as I did the egg wash on the strips, they both stayed together so you can shape them whichever way you prefer. These are just so fun and yummy for a Halloween breakfast spread!

Pumpkin Cream Cheese Pastry Mummies bitten on a white plate

Pumpkin Cream Cheese Pastry Mummies
Yield: 8 pastries

Pumpkin Cream Cheese Pastry Mummies

Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes

Pumpkin Cream Cheese Pastry Mummies- Puff pastry sheets stuffed with creamy pumpkin filling, cream cheese icing, and candy eyes for Halloween!


For the mummy pastries:

  • 2 frozen puff pastry sheets, thawed
  • 4 ounces plain cream cheese
  • 1/2 cup powdered sugar
  • 1/2 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 eggs

For the cream cheese icing:

  • 4 ounces plain cream cheese
  • 1 cup powdered sugar
  • 2-4 tablespoons half and half
  • 16 candy eyes


  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a baking mat. In a mixing bowl, beat together the cream cheese, sugar, pumpkin, and spices until combined and smooth. In a smaller bowl, whisk together the eggs with a tablespoon of water and set aside.
  2. Reference the step-by-photo. Cut each pastry sheet into 4 squares. Then slice small strips along two of the sides. Spoon about 2 tablespoons of the filling down the center of each square. Take the top two strips and fold down (as pictured). Brush with the egg wash. Take the bottom two strips and fold them up. Brush with more of the egg wash. Then, alternate each strip, going from right to left, left to right, brushing with more egg wash as you wrap the strips together. When finished, transfer to the baking sheet and brush the top with more egg wash. Bake the pastries for about 15-20 minutes (mine took about 17 minutes) until golden on top and the bottom.
  3. While the pastries bake, prepare the icing. In a mixing bowl, beat together the cream cheese and powdered sugar. Add half and half (or milk) one tablespoon at a time, until the icing is thin enough to be drizzled and will mostly stay on top of the pastry, but not too watery. If too watery, add more powdered sugar. Drizzle icing on top of each pastry. Place two eyes together at the top of each one. Let icing set for about 30 minutes. Serve. Store leftover pastries in an airtight container.

Nutrition Information:



Serving Size:

1 mummy

Amount Per Serving: Calories: 230Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 30mgSodium: 110mgCarbohydrates: 27gFiber: 1gSugar: 22gProtein: 3g

Pumpkin Cream Cheese Pastry Mummies