Pumpkin Cookies

Pumpkin Cake

Pumpkin Cheesecake

Pumpkin Bread

Pumpkin Pie

Thanksgiving recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest Facebook Instagram TikTok YouTube

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Vintage Pumpkin Recipes appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Pumpkin Spice Granola
  • Dry Ingredients
  • Wet Ingredients
  • Mix-Ins
  • Make your own ingredients
• Dietary Substitutions
• Related Recipes
• More Granola Recipes

This Pumpkin Spice Granola is full of pumpkin flavor and loaded with pecans, pepitas, dried cranberries, and homemade pumpkin pie spice. Perfect for a quick breakfast as a topping on yogurt or afternoon snack. So bake up a batch this fall season and you can easily use it to make granola bars or granola cookies.

If your looking to try some other tasty varieties here is a recipe for my Cranberry Almond Granola or Cherry Superfood Granola.

Ingredients for Pumpkin Spice Granola

Dry Ingredients

• Oats are a whole grain that are high in fiber and available in their natural whole form, or as quick oats, which are finely cut and pre-cooked.
• Coconut is the fruit of palm trees found in tropical regions, that comes either unsweetened or sweetened and in various forms, such as coconut flakes, shredded or finely shredded.
• Pepita Seeds, are pumpkin seeds with shells removed that have a mild, nutty flavor and can be eaten raw.
• Flax seeds are the unprocessed seeds of the flax plant that come in brown or golden varieties, and are available whole or ground into a fine flaxseed meal.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Pink salt is a type of rock salt found near the Himalayas, that contains trace minerals and is less processed than table salt.
• Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice.

Wet Ingredients

• Honey is produced by honeybees from the nectar of flowers that is considered an unrefined natural sugar.
• Canola oil is perfect for baking as it has a neutral and light flavor.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. The best quality is an all-natural and made from real vanilla beans containing at least 35% alcohol.
• Pumpkin purée is made from the inside of pumpkins that has been cooked and mashed. It’s different from canned pumpkin pie filling, which is sweetened and contains warm spices like cinnamon and nutmeg.

Mix-Ins

• Dried cranberries are tart dehydrated berries that lend natural sweetness and vibrant color to baked goods.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Pumpkin Pie Spice

Pumpkin Pie Spice

Check out this recipe

Dietary Substitutions

Making granola can be very versatile and you can basically swap out the ingredients to fit your dietary needs.

For the oil, you can substitute out really any oil that works for your dietary needs. Coconut oil or butter also work great in this recipe.

If you need to avoid certain types of nuts like tree nuts, swap out the almonds and coconut with peanuts or seeds like sunflower seeds or hemp seeds.

If you have a tree nut allergy, this is a list of them to avoid: almonds, walnuts, pecans, cashews, hazelnuts, brazil nuts, pistachios, macadamia nuts, chestnuts and coconut.

Print

Pumpkin Spice Granola

Crunchy oats mixed with nuts, pumpkin and pumpkin pie spice that can be eaten as a snack or yogurt topping.

Course Breakfast

Cuisine American

Keyword fall, granola, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Equipment

• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• baking sheet

Ingredients

DRY INGREDIENTS

• 2 c. whole grain oats
• 1 c. quick oats
• 1 c. pepitas (pumpkin seeds) whole
• 1 c. unsweetened coconut flakes
• 2 T. flax seeds
• 2 T. brown sugar
• 1 T. Pumpkin Pie Spice
• 1 tsp. salt

WET INGREDIENTS

• ½ c. pumpkin puree
• ½ c. oil
• ½ c. honey or maple syrup
• 1 T. vanilla

MIX-INS

• 1 ½ c. dried cranberries
• 1 ½ c. pecans whole and rough chop pieces

Instructions

PREP

• Gather equipment. Pre-heat oven to 325°. Grease or line a cookie sheet with parchment.
• Rough chop the pecans and set aside.

GRANOLA

• In a large bowl, mix together the dry ingredients.
• In a separate bowl, mix together pumpkin, oil, honey and vanilla and pour over the dry ingredients.
• Pour granola into a thin layer onto baking sheet. Press down into an even layer.

BAKE

• Bake granola at 325° for 20 minutes.

ADD MIX-INS

• Remove from oven, stir and toss in the dried cranberries and press down. Return to oven for 10 additional minutes.
• Let cool on the pan then break into pieces. Store in an air-tight container.

Related Recipes

• Granola Cookies
• Cranberry Almond Granola
• Pumpkin Spice Muffins
• Pumpkin Bars
• Pumpkin Pie Cake

More Granola Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Pumpkin Spice Granola appeared first on Vintage Baked Modern.

Table of contents

• Little “Bite” of History
• Related Recipes
• Vintage 80’s Cookbooks

Here is a look at a few favorite Libby’s pumpkin recipes from the 1980’s. I’ve taken a few classic vintage recipes from Libby’s Favorite Pumpkin Recipes (1984) and The Great Pumpkin Cookbook” (1984). There is also a classic version of their pumpkin cheesecake and pumpkin nut bread.

Little “Bite” of History

• Libby started processing pumpkin in 1929. They use their own strain of “Dickinson” pumpkin exclusively for the solid pack pumpkin. This variety is smaller and sweeter than standard “jack o’lantern” type pumpkins.
• When processing the pumpkin puree, LIBBY does not add anything to the solid pack pumpkin and some of the water is removed to concentrate the pumpkin to yield a rich, creamy texture and fresh flavor.

Libby’s Favorite Pumpkin Recipes (1984), is a beloved classic leaflet style cookbook with pumpkin recipes ranging from baked goods like muffins, cheesecake, and more. Here is their famous pumpkin pie recipe along with 13 variations you can make like Peanut Butter Pumpkin Pie or Coconut Chiffon Pumpkin Pie, or Square Pumpkin Pie. Any of these would make a perfect fall dessert and of course a showstopper on your Thanksgiving table.

This Libby’s “The Great Pumpkin Cookbook” (1984), is full of pumpkin recipes ranging from main dishes, to baked goods and more! This vintage cookbook helps home cooks preserve culinary practices of the 1980s with simple, made from scratch food. Here’s a cherished classic original recipe for Libby’s Original Pumpkin Pie.

This original recipe for Libby’s Pumpkin Roll is from my 1984 “The Great Pumpkin Cookbook“. It makes for a great Thanksgiving dessert alternative to Libby’s Famous Pumpkin Pie.

This original recipe for Libby’s Pumpkin Cheesecake has a classic graham cracker crust with a layer of creamy pumpkin pie filling and topped with sour cream topping. A Thanksgiving dessert alternative to Libby’s Famous Pumpkin Pie.

Related Recipes

• Lincoln’s Favorite Cake
• Libby’s “The Great Pumpkin Cookbook” (1984)
• Libby’s Pumpkin Cheesecake Recipe
• The Pumpkin Cookbook (1998)
• Pumpkin Bars

Vintage 80’s Cookbooks

Tried any of these recipes? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest Facebook Instagram TikTok YouTube

As an Amazon Associate, I may include affiliate links to recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts shared for educational and historical purposes. All rights belong to the original publisher. Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in a commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2026 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Libby’s Pumpkin Recipes: 1980’s appeared first on Vintage Baked Modern.

Table of contents

• Ingredients for Pumpkin Spice Muffins
• Make your own Ingredients
• Dietary Substitutions
  • Gluten-Free (no gluten)
  • Vegan/Dairy Free (no animal products)
  • Keto (low carb, high fat)
  • Wholesome (minimally processed)
• Resources
• Related Recipes
• More Muffin Recipes

These super moist, hearty Pumpkin Spice Muffins are packed with pumpkin and warm spices and make for a perfect breakfast on-the-go or late afternoon coffee break treat. If you are like me, already craving pumpkin baked goods, I bet your starting to stock up on Libby’s pumpkin – righ? These muffins are perfect for a fall breakfast or can be added to your Thanksgiving buffet.

Ingredients for Pumpkin Spice Muffins

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Brown sugar is granulated sugar combined with molasses, sold as either light brown sugar (with 3.5% molasses) or dark brown sugar (with 6.5% molasses) for a more robust flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.
• Pumpkin purée is made from the inside of pumpkins that has been cooked and mashed. It’s different from canned pumpkin pie filling, which is sweetened and contains warm spices like cinnamon and nutmeg.

Dry Ingredients

• All-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if clearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Pink salt adds essential minerals and nutrients to baked goods.
• Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice.

Make your own Ingredients

All of my recipes start with all natural, minimally processed ingredients. If I can’t find a natural option, I often make my own base ingredients for baking recipes.

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Pumpkin Puree: simply half the pie pumpkin (2-3 lbs.), scoop out the seeds, brush with oil, place flesh down on baking sheet and bake at 450° for 45 minutes. Puree in a Vitamix or high-speed blender.

Pumpkin Pie Spice: very easy to make using a few spices like cinnamon, ginger. nutmeg, clove and allspice.

Pumpkin Pie Spice

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods dry out faster and have a shorter shelf-life than conventional baked goods. Store in airtight container on counter a maximum of 1 – 2 days. The refrigerator will dry out baked goods, so it is best to freeze up to 6 months.
• Let Batter Rest: Alternate flours tend to be dense compared to white flour, so be sure to let the batter rest to help eliminate grittiness. Letting the batter sit 15 minutes to overnight will yield a light and tender baked good. For best results, refrigerate the batter overnight up to 3 days.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through, so reduce oven to 325° to bake low and slow adding a few minutes of bake time.
• Flour Hydration: Whole grain, almond, coconut, and oat flours can all yield dense baked goods. Add 1 – 2 tablespoons additional liquid (use the same liquid called for in the recipe).

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum. If not add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour into the batter.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best texture and flavor.
• Dairy: Replace the dairy with an unsweetened plant based milk such as oat, coconut or almond milk.
• Egg: To replace 1 egg, place 1 tsp. of baking soda into your batter then pour 1 T. white vinegar on top of the baking soda.

Keto (low carb, high fat)

• Flour: Swap out the white flour for almond flour or coconut flour.
• Sugar: Replace the sugar with monkfruit such as Lakanto Monkfruit Sweetener which mimics granulated sugar. Although the product suggests using a 1:1 swap, I find it too sweet and use a little less.
• Dairy: Replace the dairy with unsweetened plant-based milk (almond, flax or coconut).
• Hydration: Add 1 additional egg to the batter.

Wholesome (minimally processed)

• Flour: Swap out one third to half the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or use Bob’s oat flour.
• Sugar: Replace the sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar called for in a recipe.
• Dairy: Replace the dairy with unsweetened plant-based milk (oat, coconut or almond).
• Fat: For every 1 c. of butter called for in a recipe, use 3/4 c. heart-healthy oil (extra-light olive) or 1/2 c. unsweetened applesauce + 1/2 c. oil.

Resources

Recommended tools: (affiliate links)

This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners
• batter scoop

• King Arthur Unbleached Flour
• Horizon Organic or Land O’ Lakes Butter
• Domino Sugar
• Hoosier Hill Instant Clear Jel
• Pumpkin Puree

Print

Pumpkin Spice Muffins

Course Breakfast

Cuisine American

Keyword muffins, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Servings 12

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 T. cornstarch
• ½ c. brown sugar
• ⅓ c. sugar
• 1 T. Pumpkin Pie Spice
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

WET INGREDIENTS

• 1 c. pumpkin puree (not pie filling) fresh or canned
• ¼ c. unsalted butter melted
• ¼ c. oil
• 2 eggs
• ¼ c. buttermilk or milk
• 1 ½ tsp. vanilla

Instructions

PREP

• Preheat oven to 375°. Place muffin liners in muffin pan.
• Melt butter and set aside.
• Whisk together dry ingredients in a bowl.

BATTER

• Put dry ingredients into mixer.
• Add melted butter, oil, pumpkin puree, eggs, buttermilk and vanilla and mix until just combined.

BAKE

• Pour batter into liners filling them 3/4 full.
• Turn down oven to 350° and bake for 23 minutes until toothpick in center comes out clean.
• Let muffins cool. Use a sieve or fork to dust muffins with powdered sugar.

Notes

TO MAKE GLUTEN-FREE

-Substitute with your favorite gluten-free flour.

TO MAKE VEGAN
– Substitute buttermilk with apple cider or unsweetened oat milk, almond milk or coconut milk.
– Swap out eggs by placing 1 T. vinegar over the baking soda when it is added.

Related Recipes

• Pumpkin Bars
• Pumpkin Spice Granola
• Cranberry Harvest Muffins
• Pumpkin Pie Cake
• Sourdough Rhubarb Muffins

More Muffin Recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Pumpkin Spice Muffins appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Cranberry Muffins
• Dry Ingredients
• Equipment
• Related Recipes
  • Here are some more muffin recipes to try!

These Cranberry Harvest Muffins are hearty with fresh, tart cranberries and a punch of warm spices, perfect for a holiday brunch or coffee break. Fresh cranberries can only be found in the store during the limited fall months, but they are easy to stock up and store for later. I make these every year for Thanksgiving morning as they are perfect to start the morning off with the Macy’s Thanksgiving Day Parade and a cup of coffee.

Ingredients to make Cranberry Muffins

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• canola oil: Canola oil is perfect for baking as it has a neutral and light flavor. You can swap oil for butter and vice versa as oil provides moisture, and butter provides flavor.
• Buttermilk is a cultured dairy product that adds a tangy flavor and creates tenderness in baked goods. When purchasing buttermilk, look for simple, natural ingredients such as “cultured milk”.
• Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.
• Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Cranberries are a tart, slightly bitter fruit that grow on low vines in bogs. When harvested in the fall by flooding the bogs, the berries float to the top of the water. Use whole, fresh or frozen cranberries in the pie.
• Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Using both the zest and the juice enhances the flavor and helps balance the sweetness of the apples and tartness of the cranberries.
• Vanilla provides hints of caramel and spice, which enhances the depth of flavor in baked goods. Homemade vanilla is best, or use a high-quality, all-natural brand that contains at least 35% alcohol.

Use fresh cranberries if you have them on hand, however, frozen cranberries will work as well but do not let them defrost or they will become mushy. To chop the fresh berries, I use a pampered chef hand food chopper. For frozen berries I use a mini food processor as they tend to be harder to chop.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
• Pecans are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.
• Pumpkin Pie Spice

1

Pumpkin Pie Spice

Check out this recipe

Equipment

muffin pan: 

Aluminum muffin pans are best since they conduct even heat. I prefer to use vintage muffin pans or modern Nordic Ware. You can choose to spray the pan or use natural muffin liners. I always lightly spray the muffin pan before I put the muffin liners in, to prevent the muffins from sticking in case they spill over the liners.

Related Recipes

• Sourdough Rhubarb Muffins
• Apple Cranberry Pie
• Old-Fashioned Apple Muffins
• Pumpkin Spice Muffins
• Cranberry Oatmeal White Chip Cookies

Print

Cranberry Harvest Muffins

Course Breakfast

Cuisine American

Keyword cranberry muffins, muffins

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Servings 12

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• muffin pan
• muffin liners

Ingredients

DRY INGREDIENTS

• 1 ¾ c. unbleached flour
• 1 T. cornstarch
• 1 T. Pumpkin Pie Spice
• 2 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt

WET INGREDIENTS

• ⅓ c. butter room temp or melted
• 2 T. canola oil
• ⅓ c. brown sugar
• ½ c. sugar
• 1 egg
• ½ c. buttermilk or milk
• 2 T. orange juice
• 1 T. orange zest
• 1 ½ tsp. vanilla

MIX-INS

• 1 c. cranberries (rough chop) fresh or frozen
• ½ c. nuts (walnuts or pecans) chopped

Instructions

PREP

• Line muffin pan with muffin liners, or spray with non-stick spray.
• Chop cranberries and chop nuts and set aside.
• Melt butter and set aside.

MAKE BATTER

• Whisk together dry ingredients in a bowl. Make a well in side the bowl.
• Add melted butter, oil, buttermilk, egg, vanilla, orange zest and juice, and mix well.
• Add chopped cranberries and nuts.
• Let batter rest 15 minutes in the bowl.
• Scoop batter into muffin liners ¾ full. Sprinkle with course sanding sugar.

BAKE

• Bake at 400° for 10 minutes. Reduce oven to 350° and bake an additional 10-13 minutes. (oven time may vary). Let cool and store in air-tight container.

Here are some more muffin recipes to try!

Leave a comment below and let me know how it turned out for you!

FOLLOW US ON SOCIAL! Stay connected with us for more vintage recipes baked modern!

Pinterest

Facebook

Instagram

This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

The post Cranberry Harvest Muffins appeared first on Vintage Baked Modern.

Table of contents

• My vintage inspiration.
• Ingredients to make Molasses Cookies
  • Dry Ingredients
  • Wet Ingredients
  • Allergen Free (none of the 9 allergens)
• Storage & Freezing
• FAQ’s
• Related Recipes
• More Christmas Cookie Recipes
• 1940’s Vintage Cookbooks

Old Fashioned Molasses Cookies blend warm spices and spicy molasses and yield a soft tender, cake-like texture from the buttermilk. My vintage inspiration for this recipe is passed down from my Nana. My vintage inspiration for these vintage cookies is from an original recipe for soft molasses cookies. I’ve included one of my favorite original recipes for soft molasses cookies that has my Nan’s handwritten note: “Excellent” with her initials. She gave me this cookbook and said my dream for you is to open your own bakery…here is some inspiration to guide you…(tears welling as I write this…as a side note I’ve owned my own bakery for 13 years.)

My vintage inspiration.

The American Woman’s Cook Book (1942), is a beloved classic cookbook that guides home cooks with recipes from hearty entrees and side dishes to food preservation, baked goods, and more! This vintage cookbook, compiled by Ruth Berolzheimer and published by the Culinary Arts Institute, helps home cooks preserve culinary practices of the 1940’s with simple, scratch-made food. This book quickly became a household staple, cherished for its clear instructions, tips, and reliable recipes.

Ingredients to make Molasses Cookies

Print

Old Fashioned Molasses Cookies

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 36

Author Apryl Niksch

Equipment

• mixer
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• Silpat baking mat
• baking pan

Ingredients

DRY INGEDIENTS

• 2 ¾ c. unbleached flour
• 2 Tbsp. cornstarch
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1 ½ tsp. ginger
• 1 tsp. salt
• ¼ tsp. nutmeg

WET INGREDIENTS

• ¾ c. unsalted butter
• 1 c. molasses (robust)
• ½ c. sugar
• ¼ c. buttermilk
• 2 eggs
• 1 ½ tsp. vanilla

Instructions

PREP

• Whisk together dry ingredients in a bowl.
• Line cookie sheets with parchment paper.

BATTER

• Cream butter and sugar until fluffy and light in color. Add eggs, molasses, and vanilla and mix together.
• Add in dry ingredients and mix together until batter just comes together. Chill 30 minutes to overnight to let flavors meld together.
• Scoop batter into balls using a medium cookie scoop. Roll balls into a bowl of white sanding sugar. Place cookies on baking sheet 1# apart.

BAKE

• Bake cookies at 350° for 12 minutes.
• Let cookies cool and store in sealed container on counter 2-3 days or in freezer up to 6 months.

Related Recipes

• Molasses Crisp Cookies
• Frosted Ginger Cream Cookies
• Gingerbread Cookies with Royal Icing
• Toffee Chocolate Chip Cookies
• Sour Cream Sugar Cookies

More Christmas Cookie Recipes

1940’s Vintage Cookbooks

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post includes original cookbook images and text excerpts from The American Woman’s Cook Book (1942), shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or adaptations are my own. All modern recipe adaptations and photography ©Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old Fashioned Molasses Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Apple Cranberry Pie
• Make your own ingredients
• Storage
• Related Recipes
• More pie recipes
• Cookbook Collection

Apple Cranberry Pie combines natural ingredients like a blend of juicy apples, tart cranberries, and homemade apple pie spice, nestled in a flaky, all-butter lattice crust. I was inspired to make this by a classic cranberry-apple pie recipe featured in Farm Journal’s Best-Ever Pies 1981 cookbook, and also wanted a twist on my traditional apple pie. As the fall season sets in and we start to crave a warm, cozy slice of pie, be sure to add this quintessential Thanksgiving dessert your new holiday family favorite this year.

My vintage inspiration.

My vintage inspiration for this apple cranberry pie recipe came from a recipe for cranberry-apple pie in my copy of Farm Journal’s Best-Ever Pies (1981). Their recipe states…”One of those pies you’ll want to bake all winter long. Delicious whether you serve it plain or with a scoop of ice cream.” I couldn’t agree more this pie is perfect for Thanksgiving or on a cold winter day.

My modern modifications to the original recipe included: using Instant ClearJel instead of cornstarch, adding more fruit for a full pie, adding brown sugar in addition to white sugar for more sweetness, added apple pie spice to enhance the warmth of flavors, added orange juice in addition to the orange zest to give it some zing.

I also have been inspired to make other recipes from my vintage Farm Journal cookbooks like Old Fashioned Lemon Meringue Pie from “Farm-Journal’s Complete Pie Cookbook” (1965), and my Oatmeal Apricot Cookie from “Freezing and Canning Cookbook” (1963).

Try another recipe inspired by the book Peach Slab Pie

Ingredients to make Apple Cranberry Pie

Crust

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
• Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

Filling

• Apples like Jonagold, Jonathan and Granny Smith. Jonagold and Jonathan apples for the best combination of flavor and texture. Jonagold and Jonathan apples have balance of both sweet and tart flavor with a firm texture. Granny Smith apples are very tart, and firm, making them ideal for baking since they aren’t as mushy.
• Cranberries are a tart, slightly bitter fruit that grow on low vines in bogs. When harvested in the fall by flooding the bogs, the berries float to the top of the water. Use whole, fresh or frozen cranberries in the pie.
• Oranges are a citrus fruit that add a bright, zesty flavor to savory and sweet foods. Using both the zest and the juice enhances the flavor and helps balance the sweetness of the apples and tartness of the cranberries.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
• Apple pie spice is readily available in stores and usually contain a blend of spices like cinnamon, nutmeg, mace and cloves.

Make your own ingredients

• Apple Pie Spice: Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend. Here is my recipe for Apple Pie Spice blend.

Homemade Apple Pie Spice

Check out this recipe

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
• Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

Storage

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

Print

Apple Cranberry Pie

Course Dessert

Cuisine American

Keyword 1980’s, pies

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Equipment

• food processor
• apple slicer & corer
• measuring cups & spoons
• food chopper
• pastry wheel
• mini-cookie cutters
• pastry mat
• rolling pin
• pie weights
• pie shield
• pie plate

Ingredients

CRUST

• 2 c. unbleached flour
• 2 tsp. sugar
• 1 tsp. salt
• 12 T. butter cold & diced into cubes
• ⅓ c. ice cold water
• 1 T. vodka (or lemon juice or white vinegar)

PIE FILLING

• 4 c. apples sliced or diced
• 3 c. cranberries fresh or frozen
• ½ c. sugar
• ¼ c. brown sugar
• 2 T. Instant ClearJel or cornstarch
• 2 T. orange zest
• 2 T. orange juice
• 2 tsp. Apple Pie Spice
• 2 T. diced butter
• pinch salt

Instructions

PREP

• Prep apples by slicing or cutting into bite-size pieces and set aside.
• Prep cranberries by chopping into large bite-size pieces and set aside.
• Dice up butter into small cubes and put in freezer until making the crust.
• Place ice cubes in glass of water and set aside.

CRUST

• Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
• Pour out the crust onto a piece of saran wrap, cut in half and shape into (2) round disks. Refrigerate 10-20 minutes if using right away or overnight.
• Pull out first disk for the bottom crust and roll between 2 sheets of parchment paper with enough to hang 1” over your pie pan. Roll out 1/8" thick, use a rolling pin to ensure even layer. Trim excess dough off with paring knife and crimp edge using your fingers or a fork.
• Once you roll out the bottom crust, place it in fridge to ensure the crust from shrinking. Place back in fridge until use. Follow this same process again with the other disk.
• Roll out the second (top) crust. Use a pastry cutter to cut into 10 (1") strips. Cut strips 1" wide with ruler and knife or pastry cutter. Place strips in a weave pattern on a flat baking sheet lined with parchment paper and put back in fridge until ready to use.
• For the top crust cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.
• To prevent a soggy crust, dust bottom crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash (1 egg+1 T. cream) and pierce pie shell with fork.

MAKE PIE FILLING

• Place apples, sugar, brown sugar, ClearJel, orange zest and juice, apple pie spice, salt, and stir until incorporated.

ASSEMBLE PIE

• Pull out the bottom crust from refrigerator.
• Pour filling into crust, top with diced butter spread around.
• Place the lattice crust on top of the filling.
• Place decorative shapes on top of lattice crust with a dab of egg wash.
• Brush pie with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

• Bake pie at 400° for 15 minutes. Reduce oven to 375°, cover crust with a pie protector or foil rim around the edge and bake an additional 45-50 minutes.
• Watch to see when pie starts to bubble, remove the pie protector and bake 5 more minutes.

Related Recipes

• Cowboy Cookies with Peanut Butter
• Old-Fashioned Apple Pie
• Cranberry Oatmeal White Chip Cookies
• Cranberry Harvest Muffins
• Classic Granola

More pie recipes

Cookbook Collection

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

This post includes original cookbook images and text excerpts from Farm Journal’s Best-Ever Pies (1981), shared for educational and historical purposes. All rights belong to the original publisher.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

Leave a comment below and let me know how it turned out for you!

This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

The post Apple Cranberry Pie appeared first on Vintage Baked Modern.

Table of contents

• Wet Ingredients
• Dry Ingredients
• Mix-Ins
• Make Your Own Ingredients
• Dietary Substitutions
• Storage
• Related Recipes
• More Cookie Recipes

These Oatmeal Cranberry White Chip Cookies are an old-fashioned soft and chewy oatmeal cookie filled with tart dried cranberries, white chips, and warm spices. They are delicious anytime of year, but perfect for adding to a holiday cookie tray or packing up in a cute tin for an easy homemade gift.

Wet Ingredients

• butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
• sugar: Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods
• vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Dry Ingredients

• flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in dense baked goods.
• oats: Oats are a whole grain that is high in fiber and commonly used for cereal or baked goods. Quick oats are pre-cooked and come in smaller pieces, and add a light texture. Whole oats remain in their natural form and make baked goods hearty with a chewy texture. They are interchangeable in most recipes, so if you only have the old-fashioned you can pulse some of them up.
• baking powder: Baking powder is a leavening agent that contains both an acid, like cream of tarter, and a base, like baking soda to help baked goods rise. Use a double-acting aluminum-free baking powder to avoid a bitter aftertaste.
• baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• salt: Use a fine-ground pink salt which adds essential minerals and nutrients to baked goods.
• ClearJel: Add Instant ClearJel to baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.

Mix-Ins

• white chocolate chips: White chocolate chips are made from cocoa butter and milk solids, but do not contain cocoa solids like regular chocolate. For the best quality, avoid candy melts or chips with artificial ingredients and palm oil.
• dried cranberries: Dried cranberries are tart dehydrated berries that lend natural sweetness and vibrant color to baked goods.
• pecans: are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

Make Your Own Ingredients

VANILLA: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

Equipment

Recommended tools: (affiliate links)

stand mixer

mixing bowl

measuring cups and spoons

baking sheet

Silpat baking mat OR parchment paper

cookie scoop

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend. You can easily convert this recipe and your other favorite recipes using my premium gluten-free flour for proven, delicious results every time.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Use dairy-free chips.

Storage

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.

Related Recipes

• Neiman Marcus Chocolate Chip Oat Cookies
• Apple Cranberry Pie: a 1980’s Classic with a Modern Twist
• Cranberry Harvest Muffins
• Classic Chocolate Chip Cookies
• Old-Fashioned Oatmeal Raisin Cookies

Print

Cranberry Oatmeal White Chip Cookies

Course Dessert

Cuisine American

Keyword cookies

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Servings 36

Equipment

• mixer with paddle attachment
• mixing bowl
• measuring cups & spoons
• baking sheet
• parchment sheets or silicone baking mat
• cookie scoop

Ingredients

WET INGREDIENTS

• 1 c. butter
• ¾ c. sugar
• ¾ c. brown sugar
• 2 eggs
• 1 T. vanilla

DRY INGREDIENTS

• 1 ½ c. unbleached flour
• 1 T. cornstarch
• 1 c. quick oats
• 1 c. old-fashioned oats
• ½ tsp. baking soda
• ½ tsp. baking powder
• 1 ½ tsp. cinnamon
• 1 tsp. salt
• ½ tsp. clove

MIX-INS

• 1 ½ c. dried cranberries soak in hot water
• 1 c. white chips
• 1 c. nuts (pecans or walnuts) fine chop

Instructions

• PREP
• Gather equipment. Place parchment paper on cookie sheets.
• In a mixing bowl, whisk together dry ingredients.
• Finely chop nuts and set aside. Soak dried cranberries in a small amount of water.

BATTER

• In a stand mixer, beat together butter, sugar, brown sugar until light and fluffy. Add eggs and vanilla and mix together.
• Add in dry ingredients and mix.
• Drain the dried cranberries, toss in flour to lightly coat and mix into batter. Add in nuts and white chips and mix batter until just combined.
• Scoop batter into cookie pucks and place in airtight container or on cookie sheets. Chill 30 minutes or overnight.

BAKE

• Place cookie pucks 1” apart on cookie sheet. For bakery style cookies-place a few white chips, nuts and cranberries on top of the cookie puck.
• Bake at 350° for 14-16 minutes. Let cookies cool and store in air-tight container.

Notes

 

 

More Cookie Recipes

Leave a comment below and let me know how it turned out for you!

FOLLOW US ON SOCIAL! Stay connected with us for more vintage recipes baked modern!

Pinterest

Facebook

Instagram

Substack

This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

The post Oatmeal Cranberry White Chip Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Molasses Crisps
  • Wet Ingredients
  • Dry Ingredients
• Dietary Substitutions
  • Equipment
• Related Recipes
• More Cookie recipes

These Molasses Crisp Cookies have crispy edges, a soft, chewy center and a spicy bite from the molasses and warm spices. This is a vintage recipe my mom has made every holiday since the mid-1970’s. These cookies make for a perfect holiday food gift. They keep well and are perfect to stack on a holiday cookie tray or package them in a holiday tin for a quick hostess gift.

Ingredients to make Molasses Crisps

Wet Ingredients

• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Molasses is a natural sweetener with a thick, dark syrup consistency, made made by boiling raw sugarcane or sugar beet juice.
• Eggs are produced by female chickens and are important in baking because their proteins provide structure, they act as a natural leaving agent by trapping air that expands during baking, and they add moisture to baked goods.
• Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand made from real vanilla beans containing at least 35% alcohol.

Dry Ingredients

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture.
• Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (like lemon juice, buttermilk, or vinegar) creates carbon dioxide gas to make baked goods rise.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree. There are two types Cassia and Ceylon, found as whole sticks or ground. Cassia has a warm, sweet flavor and is more commonly used, while Ceylon known as “true cinnamon”, has an intense spicier bite.
• Ginger is a root from a plant grown in Southeast Asia. Ginger can be found in a variety of ways such as the dried or fresh root, ground, or crystallized (candied) pieces.
• Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.
• Pink salt is a natural rock salt mined near the Himalayas that contains trace minerals

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend.
• Be sure to let the batter rest to help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• Add 1-2 tablespoons additional liquid (use the same liquid called for in the recipe) to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days. The refrigerator tends to dry them out more, so it is best to freeze up to 6 months.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with vegan butter. I use Violife Plant Butter.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.

Equipment

Recommended tools: (affiliate links)

stand mixer

mixing bowl

liquid measuring cup

measuring cups and spoons

baking sheet

Related Recipes

• Old-Fashioned Molasses Cookies
• Old-Fashioned Apple Pie
• Christmas Cut-Out Sugar Cookies
• Gingerbread Cookies with Royal Icing
• Cowboy Cookies with Peanut Butter

Print

Molasses Crisp Cookies

Course Dessert

Cuisine American

Keyword christmas cookies, cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 36

Equipment

• Stand Mixer
• measuring cups and spoons
• liquid measuring cup
• baking pan
• Silpat or parchment paper
• cookie scoop

Ingredients

DRY INGEDIENTS

• 4 c. unbleached flour
• 1 T. cornstarch
• 1 T. baking soda
• 2 tsp. cinnamon
• 2 tsp. ginger
• 1 tsp. clove
• 1 tsp. salt

WET INGREDIENTS

• ½ c. unsalted butter melted & cooled
• 2 c. sugar
• ⅔ c. robust molasses
• 2 eggs
• 1 ½ tsp. vanilla

Instructions

PREP

• Whisk together dry ingredients in a bowl.
• Line cookie sheets with Silpat or parchment paper.

BATTER

• Cream butter and sugar until fluffy and light in color. Add eggs, molasses, and vanilla and mix together.
• Add in dry ingredients and mix together until batter just comes together. Chill 2 hours to overnight to let flavors meld together.

BAKE

• Scoop batter into balls using a medium cookie scoop. Roll balls into a bowl of white sanding sugar. Place cookies on baking sheet 1# apart.
• Pre-heat oven to 350°
• Bake cookies for about 10 minutes. Take out and let them sit on cookie sheet another 2-4 minutes and they will crisp up on the cookie sheet.
• Let cookies cool and store in sealed container on counter 2-3 days or in freezer up to 6 months.

Leave a comment below and let me know how it turned out for you!

FOLLOW US ON SOCIAL! Stay connected with us for more vintage recipes baked modern!

Pinterest

Facebook

Instagram

Substack

This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

More Cookie recipes

The post Molasses Crisp Cookies appeared first on Vintage Baked Modern.

Table of contents

• Ingredients to make Apple Pie
  • CRUST
  • PIE FILLING
• Dietary Substitutions
• Storage
• Related Recipes
• Pie recipes

Old-Fashioned Apple Pie has a classic pie crust filled with fresh picked apples and loaded with spices like cinnamon and nutmeg. The art of making a pie is so special to me, as the aroma puts me right back in my Nan’s kitchen after a day of picking fresh apples.

I think of making apple pie as more of a “project.” It takes time to make and roll out the dough, prep the apples, make the filling, assemble and bake it. You can find all types of modern gadgets out there to speed up the prep time like apple peelers/slicers. Nan always peeled and cut her apples by hand with a small, old-fashioned wood-handled paring knife. I’ve tried all sorts of fancy apple gadgets over the years, but somehow cutting the apples by hand somehow makes me feel like she’s here in my kitchen today.

Ingredients to make Apple Pie

CRUST

• All-purpose unbleached flour is made by grinding the seeds of the wheat plant and removing the bran and germ. It has a moderate protein content of 10-12%, making it a versatile option for baking cookies, cakes, and pastries.
• Sugar is derived from sugarcane and provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• Pink salt is a type of rock salt that contains trace minerals, adding nutrients to baked goods.
• Vodka is a distilled alcoholic beverage made from grains or potatoes. Adding vodka to pie crust will give it a flaky, tender texture because the alcohol prevents the gluten from developing.

PIE FILLING

• Apples like Jonagold, Jonathan and Granny Smith. Jonagold and Jonathan apples for the best combination of flavor and texture. Jonagold and Jonathan apples have balance of both sweet and tart flavor with a firm texture. Granny Smith apples are very tart, and firm, making them ideal for baking since they aren’t as mushy.
• Lemons are a tart, citrus fruit that grow on trees in warm climates. Place lemons on the counter the day you plan to use them, as they will yield more juice at room temperature.
• Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture. Use cornstarch as a substitution if ClearJel is hard to find. For every 1 T. of cornstarch, use 1 1/2 T. ClearJel. For every 2 T. flour or tapioca, use 1 T. ClearJel. You can find it online here.
• Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.
• Pink salt adds essential minerals and nutrients to baked goods.
• Apple pie spice is readily available in stores and usually contain a blend of spices like cinnamon, nutmeg, mace and cloves. MAKE YOUR OWN! Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend. Here is my recipe for Apple Pie Spice blend.

Homemade Apple Pie Spice

Check out this recipe

How to zest and juice a lemon

• Using lemons in baked goods will offer a bright, zingy flavor and their natural acidity will activate leavening like baking soda or baking powder to ensure a light and tender rise.
• Put lemons on the counter the day you plan to use them as room temperature lemons yield more juice than ones straight out of the fridge.
• Be sure to remember to zest your lemon before you juice it. The easiest way to zest a lemon is to use a Microplane.
• To juice the lemon, use a hand-held lemon squeezer or a vintage style glass citrus reamer with bowl.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
• Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
• Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

• Flour: Swap the white flour for almond flour or coconut flour.
• Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
• Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
• Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.use Violife Plant Butter.

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.

Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.

Storage

Baked Pie: After the pie is baked, cover pie and leave on counter up to 3 days. You can also freeze a pie that has been baked up to 6 months.

Unbaked Pie: Cover pie with saran wrap or foil. Place covered pie in a freezer-safe container up to 6 months. Bake pie straight from freezer and add additional baking time as needed.

Print

Old-Fashioned Apple Pie

Old-Fashioned Apple Pie has a classic pie crust filled with fresh picked apples and loaded with spices like cinnamon and nutmeg.

Course Dessert

Cuisine American

Keyword apple pie, apple recipes, pies

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Servings 8

Equipment

• food processor
• mixing bowl
• measuring cups and spoons
• liquid measuring cup
• Microplane zester
• pie plate
• pastry mat

Ingredients

CRUST

• 2 c. unbleached flour
• 1-2 tsp. sugar
• 1 tsp. salt
• 12 T. butter cold & diced into cubes
• 1/3 c. ice cold water
• 1 T. vodka lemon juice or white vinegar

PIE FILLING

• 8 c. apples sliced or diced
• 1/3 c. sugar
• 1/3 c. brown sugar
• 2 T. instant clearJel or cornstarch
• 2 T. lemon juice
• 1 T. lemon zest
• 1 T. Apple Pie Spice
• 1 tsp. vanilla
• 2 T. diced butter
• pinch salt

Instructions

PREP

• Prep apples by slicing or cutting into bite-size pieces and set aside.
• Place ice cubes in glass of water and set aside. Dice up butter into small cubes and put in freezer until making the crust.

CRUST

• Place flour, sugar, and salt into food processor. Add cold butter, water, and vodka and pulse just until the dough comes together (crumbly).
• Pour out the crust onto a piece of saran wrap and shape into round disk. Cut into half. Roll out dough between 2 sheets of parchment paper. Shape into round disk with enough to hang 1” over your pie pan. Do this process again with the other disk. Refrigerate 10-20 minutes if using right away or overnight.
• Use one disk for the bottom crust. Place in pie pan, crimp and trim edges. Dust bottom of crust with thickening agent (clear jel or tapioca) and then brush lightly with egg wash (1 egg+1 T. cream). Pierce pie shell with fork.
• For the top crust cut out decorative shapes with pie cutters or mini cookie cutters and place in fridge until ready to assemble pie.

PIE FILLING

• Place apples, brown sugar, ClearJel, lemon juice, apple pie spice and vanilla and stir until incorporated.
• Pour filling into crust, top with diced butter spread around. Place top crust over the filling. Brush with egg wash and sprinkle with course sanding sugar. Place assembled pie in fridge to chill for 10 minutes.

BAKE

• Bake pie at 400° for 15 minutes. Reduce oven to 375° cover with foil placed with a pie protector over the foil and bake an additional 45-50 minutes. Watch to see when pie starts to bubble, then let it bake 5 more minutes.

Related Recipes

• Apple Cranberry Pie: a 1980’s Classic with a Modern Twist
• Homemade Apple Pie Spice
• Old-Fashioned Apple Muffins
• Pumpkin Pie Spice
• Fresh Strawberry Pie

Pie recipes

Tried this recipe? Leave a comment below!

Follow us on social to see more of our cozy collection curated for nostalgic bakers who love looking at vintage cookbooks, original vintage recipes, and retro magazine clippings.

Pinterest

Facebook

Instagram

This post may contain affiliate links. As an Amazon Associate, I recommend products I like to use or suggest and may receive a small commission at no cost to you. Please see my full disclosure for more details.

Any commentary, notes, or recipe adaptations are my own and reflect my professional baking experience in an FDA-inspected, commercial kitchen. I am not a licensed medical professional and do not provide medical advice.

All modern recipe adaptations and photography © 2025 Vintage Baked Modern LLC. Please do not copy or reproduce without permission.

The post Old-Fashioned Apple Pie appeared first on Vintage Baked Modern.