Pulse together the flour, 2 teaspoons sugar, and 1 teaspoon of salt in a food processor.
Add cold butter and pulse until it becomes a coarse meal with many pea-sized pieces remaining.
Add ice-cold water, 1 tablespoon at a time, pulsing until dough starts to come together. Add a small amount of ice water if needed.
Divide dough into 2 rounds. Knead each round and wrap with plastic wrap. Use plastic to flatten and press dough into loose rectangles. Refrigerate until firm, 2 hours.
For the filling, paddle the cream cheese until smooth. Scrape down the bowl and add the remaining 3 tablespoons of sugar, 3 tablespoons of brown sugar, pumpkin puree, egg yolk, spices, vanilla, and a pinch of salt.
Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll the first rectangle of dough to 1/4-inch thickness. Cut into six three-by-four-inch rectangles. Transfer to prepared baking sheets. Repeat with the second rectangle of dough. Top the small rectangles with a rounded tablespoonful of pumpkin mixture, spreading lightly and leaving a 1/2-inch border around the edges.
Knead dough scraps together and reroll. Cut into thin strips that are roughly 1/4" x 5" long. Top hand pies with several overlapping strips to create a mummy. Seal edges with your fingertips and trim any excess dough.
Whisk together egg and 1 tablespoon water in a bowl to create an egg wash. Gently brush the strips with egg wash and sprinkle with sugar. Chill 20 minutes.
Bake until golden brown, 20 to 25 minutes. Let cool, and then place candy eyes on mummies to serve. Enjoy!
