Pumpkin Pecan Butterflies

  • Yield 2 1/2 dozens

"Our children have enjoyed this tasty treat for years. There's so much nutrition packed into this little cookie, including loads of vitamin A and fiber, that we eat them for breakfast sometimes."


2 cups whole-wheat pastry flour
1 cup oats
1 teaspoon baking powder
1 1/2 tablespoons pumpkin pie spice or cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter, cut in small pieces
1 1/2 cups packed brown sugar
1 egg, slightly beaten
1 1/2 teaspoons vanilla extract
1 cup canned pure pumpkin
1/2 cup chopped pecans
1/2 cup chocolate chips
30 almonds
60 (1-inch) pieces of pull-and-peel licorice (optional)


  1. Preheat oven to 375F.
  2. Stir flour, oats, baking powder, pumpkin pie spice and salt together in a large bowl.
  3. In another bowl, blend butter and brown sugar. Add egg and vanilla; mix well. Add butter mixture to the flour mixture. Stir in pumpkin. Add pecans. Mix well by hand.
  4. Roll dough into 60 1-inch balls. Press two balls together, pressing top center of wings out a bit. Press almond in center where two balls come together. Decorate wings with chocolate chips.
  5. Bake about 15 minutes. While still hot, quickly push in licorice pieces for antennas.

Recipe by Connie Lindsey, Sauk City, Wis.




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