Mummy Cookies

Prep: Preheat oven to 350°F and line a baking sheet with parchment. 2. Mix dry ingredients: Stir together dry ingredients (flours, pumpkin pie spice, baking soda and sea salt) in a mixing bowl. 3. Mix wet ingredients: Mix together wet ingredients (eggs, pumpkin, sugar and vanilla) in a separate mixing bowl. 4. Combine: Combine wet and dry ingredients. The dough will seem really wet for a cookie dough. This is ideal! 5. Add chocolate chips: Stir in 1/3 cup chocolate chips. 6. 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. 7. Bake: Bake for 15 minutes. 8. Cool: Move cookies to a wire rack and cool completely. 9. 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. 10. To store: store leftover cookies in a container in the fridge for up to one week.