You are here: Home » Recipes » Pumpkin Pecan Butterflies Pumpkin Pecan Butterflies Recipe by American Profile Yield 2 1/2 dozens PrintEmail "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." Ingredients 2 cups whole-wheat pastry flour1 cup oats1 teaspoon baking powder1 1/2 tablespoons pumpkin pie spice or cinnamon1/2 teaspoon salt1 cup (2 sticks) butter, cut in small pieces1 1/2 cups packed brown sugar1 egg, slightly beaten1 1/2 teaspoons vanilla extract1 cup canned pure pumpkin1/2 cup chopped pecans1/2 cup chocolate chips30 almonds60 (1-inch) pieces of pull-and-peel licorice (optional) Instructions Preheat oven to 375F. Stir flour, oats, baking powder, pumpkin pie spice and salt together in a large bowl. 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. 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. Bake about 15 minutes. While still hot, quickly push in licorice pieces for antennas. Recipe by Connie Lindsey, Sauk City, Wis.