Preheat the oven to 350. Line a baking sheet with parchment paper.
Place cream cheese and coconut sugar in a medium mixing bowl. Using an electric mixer, beat the cream cheese and coconut sugar together until smooth. To the same bowl, add in pumpkin puree, cinnamon, nutmeg, allspice, cloves and sea salt. You can also substitute 1 tbsp+ 1 tsp pumpkin pie spice in place of the spices.
Using a pumpkin cookie cutter, press into the right or left hand side of the wrap and cut out the pumpkin shape. (You’ll be using the leftover scraps for the mummy wrap) Fill the center of the pumpkin with 1 heaping tbsp of the pumpkin mixture. Cut long strips with the remainder of the wrap, about 2-3 inches in width. With the strips, make two x’s so they cross each other on top of the pumpkin center.
In a small bowl, make the egg wash in a small bowl and brush the strips with the egg wash. Make the cinnamon sugar coating. Sprinkle cinnamon sugar over the strips and place the mummy on the baking sheet.
Bake the pumpkin mummies for 20 minutes, or until they’re golden brown. Allow them to cool and then top with the googly eyes. Enjoy!