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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Hearty, Delicious Pumpkin Cookies
 2 cups Brown Sugar
1 cup Butter
2 Eggs
2½ cups Canned Pumpkin
2 teaspoons Vanilla
4 teaspoons Cinnamon
1 teaspoon Salt
2 teaspoons Baking Soda
1 teaspoon Nutmeg
3 teaspoons Baking Powder
3 cups Oat Flour
1 cup Whole Wheat Pastry Flour
2 cups Chocolate Chips (or more!)
Cream butter and sugar. Add rest of ingredients and mix well. Drop spoonfuls on a greased cookie sheet and bake at 350° for 8-10 minutes.
This cookie is very cake-like and does not spread out. After the cookies cool, you can store them in an air-tight container in the refrigerator for up to two weeks. You can freeze the cookie dough for up to six months.
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