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Bat Wing Dippers with Pumpkin Spice Spread

Image of Bat Wing Dippers with Pumpkin Spice Spread

4 flour tortillas (8 inch; from 11.5-oz package) Cooking spray


1 package (8 oz) cream cheese, softened
cup canned pumpkin (not pumpkin pie mix)
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon salt
cup chopped pecans, toasted
10 pecan halves


1. Heat oven to 350°F.

2. With bat-shaped cookie cutter or kitchen scissors, cut tortillas into bat shapes. Place shapes and large scraps on ungreased cookie sheets. Spray both sides of shapes and scraps with cooking spray.

3. Bake 8 to 10 minutes or until golden brown and crisp. Cool completely, about 15 minutes. Serve as dippers for dips.

Pumpkin Spice Spread

1. In medium bowl, beat cream cheese and pumpkin with electric mixer on medium speed until smooth and creamy. Stir in cinnamon, nutmeg, salt and chopped pecans.

2. Spread cheese mixture on serving plate or in ungreased 9-inch glass pie plate. Cut 3 pecans in half lengthwise and position 3 pieces for each eye; arrange 5 pecans for mouth and 1 pecan for nose. Place remaining pecan on top for stem. Serve immediately, or cover and refrigerate up to 24 hours.

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