Pumpkin Cookies

Pumpkin Cake

Pumpkin Cheesecake

Pumpkin Bread

Pumpkin Pie

Thanksgiving recipes

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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

• Related Recipes
• Pumpkin Recipes
• 1990’s Vintage Cookbooks

The Perfect Pumpkin (1997), cookbook by Gail Damerow, is full of fall-inspired recipes to make for holiday gatherings, a spooky Halloween party or Thanksgiving feast! This vintage cookbook provides easy-to-follow recipes from the early 1990’s, showcasing pumpkin, the quintessential fall ingredient. Indulge in some timeless classics like pumpkin pie, pumpkin cake, and pumpkin cookies.

The Pumpkin Cookbook (1998), is full of fall-inspired recipes that range from hearty main dishes to irresistible desserts like pumpkin pie and pumpkin cheesecake, they are all simply perfect for fall gatherings. This vintage cookbook offers many easy pumpkin recipes for Halloween Pumpkin Cookies, which would be so fun to serve at your Halloween party.

Check out these vintage recipes for pumpkin pie, pumpkin cheesecake, pumpkin cookies, pumpkin spice cake, and pumpkin bread.

Related Recipes

• Pumpkin Bars
• Pumpkin Pie Cake
• Pumpkin Spice Muffins
• Pumpkin Spice Granola
• Beard on Bread (1995)

Pumpkin Recipes

1990’s Vintage Cookbooks

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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 (1990’s) 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.

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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.

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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 for Pumpkin Bars
• Make your own Ingredients
• FAQ’s
• Storage & Freezing
  • Related Recipes
• More Pumpkin Recipes

This Pumpkin Bars recipe is really more like a moist pumpkin sheet cake that is loaded with pumpkin puree, bold pumpkin pie spice and homemade cream cheese frosting. For all the “Pumpkin Spice Everything” fans, did you know that long before pumpkin spice became the flavor craze it is today, McCormick’s created their original Pumpkin Spice Blend way back in 1934? My vintage inspiration to make these pumpkin bars is from my mom, who passed down the recipe to me years ago and I now make it every fall season.

The Pumpkin Spice Frenzy really took off around 2003 when Starbucks introduced the Pumpkin Spice Latte. As you look at grocery isles today, you will see everything from pumpkin spice yogurt to baked goods, cookies, candy and even savory items.

Ingredients for Pumpkin Bars

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.
• Cornstarch is made from the starchy center of dried corn kernels used as a thickener in sauces and pie fillings, and in baked goods to create a light, tender crumb.
• 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. You can find it pre-made or make your own.

Wet Ingredients

• 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.
• 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.
• 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 produced by chickens and provide structure and stability in baking, while their proteins trap air, creating natural leavening.
• 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.

Cream Cheese Frosting

• 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.
• Cream cheese is cultured cream and milk with a mild, tangy flavor. d texture, use full-fat cream cheese.
• Confectioners’ sugar, also known as powdered sugar, is made from finely ground granulated sugar mixed with a small amount of cornstarch to prevent clumping. Its fine texture, makes it perfect for smooth frostings and glazes on baked goods.

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.

Pumpkin puree: Roast a pumpkin to get deeper flavor profile. To roast a pumpkin: 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 degrees for 45 minutes. Puree in a Vitamix or high-speed blender.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

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 Pie Spice:

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. 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.
• Alternative Flours: Try using alternative flours in your baking..here is a reference I put together of Ultimate Guide to Flours.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour. 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. 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.
• 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.

FAQ’s

Storage & Freezing

Place bars in an air-tight container and place on counter up to 3 days.

To freeze, cover in saran wrap and place in freezer-safe container up to 6 months. Thaw at room temperature in the container for 1/2 hour before opening up the container.

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Pumpkin Bars

Pumpkin Bars are a moist sheet cake loaded with pumpkin, bold pumpkin spice blend and homemade cream cheese frosting.

Course Dessert

Cuisine American

Keyword cake, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 16

Author Apryl Niksch

Equipment

• mixer
• measuring cups and spoons
• liquid measuring cup
• baking pan

Ingredients

DRY INGREDIENTS

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

WET INGREDIENTS

• ½ c. unsalted butter room temp
• 1 c. sugar
• ⅔ c. brown sugar
• 3 eggs
• 2 c. pumpkin puree not pumpkin pie filling
• ½ c. oil
• 2 T. buttermilk or milk
• 2 tsp. vanilla extract

CREAM CHEESE FROSTING

• ½ c. unsalted butter room temp
• 8 oz. cream cheese room temp
• 3 c. confectioner sugar
• 1 T. vanilla

Instructions

PREP

• Preheat oven to 350 degrees. Grease 18 x 13 (half-sheet) baking pan.
• Whisk together dry ingredients in large bowl.

CAKE BATTER

• Place butter, brown sugar, sugar and eggs in mixer and cream together. Beat until light and fluffy about 3-4 minutes.
• Add the dry ingredients.
• Add the remaining wet ingredients pumpkin puree, oil, buttermilk, and vanilla and mix just until batter comes together.
• Pour batter into pan 2/3 full.

BAKE

• Bake for 20 minutes until toothpick in the center comes out clean.

CREAM CHEESE FROSTING

• Place butter and cream cheese in mixer and beat together.
• Add in confectioners sugar and vanilla.
• Add egg white and beat until light and fluffy.

ASSEMBLE CAKE

• After cake is cool, frost with Cream Cheese Frosting. Cut into squares and cover with foil.
• If you are going to pipe any decorations such as an orange pumpkin in the center of each pumpkin bar, you can stabilize the frosting by adding 1 T. of cornstarch or powdered unflavored gelatin to the confectioners sugar before it is mixed with the cream cheese and butter.

Related Recipes

• Pumpkin Pie Cake
• Pumpkin Spice Muffins
• Pumpkin Pie Spice
• Old-Fashioned Banana Cake
• Homemade Apple Pie Spice

More Pumpkin Recipes

Tried this recipe? Leave a comment below!

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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 Bars Recipe appeared first on Vintage Baked Modern.

Table of contents

• How to make Pumpkin Pie Spice
  • I ngredients
• Equipment
• S torage
• Related Recipes
• More Pumpkin Recipes

Pumpkin Pie Spice is a blend of warm spices like cinnamon and nutmeg and a signature spice found in fall baked goods. Use this homemade spice blend to bake up a batch of my pumpkin spice muffins, classic pumpkin pie, or pumpkin bars. Making your own homemade blend allows you to easily adjust the amounts of the ingredients based on your individual tastes.

A Bite of History: McCormick’s created their original Pumpkin Spice Blend in 1934 with the original purpose to flavor pumpkin pie. Look around on shelves in early August and you’ll start to see everything “pumpkin spice” flavored foods ranging from baked goods to savory dips and cheese all the way to household items like body wash and candles. Of course the craze really took off around 2003 when Starbucks introduced the Pumpkin Spice Latte.

How to make Pumpkin Pie Spice

Ingredients

I prefer to purchase spices pre-ground in bulk. My favorite bulk spices are Frontier brand which you can order direct from them or find in bulk at natural food stores. They are typically more potent than the average spices on conventional grocery store shelves. When making Pumpkin Pie Spice, I start with a base of good quality cinnamon and then add in a bold blend of other traditional spices like ginger, nutmeg, clove and allspice.

• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy 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.
• Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
• 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.
• Allspice is made from dried berries from a plant that grows in a tropical climates found in Mexico and Central America. Allspice berries are found in dried, whole form or ground.

Equipment

• Bowl
• Whisk
• Measuring spoons
• Mason Jar

Storage

Keep your mix in a small mason jar and store for up to one year.

Related Recipes

• Homemade Apple Pie Spice
• Pumpkin Pie Cake
• Pumpkin Bars
• Pumpkin Spice Muffins
• Old-Fashioned Apple Pie

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Pumpkin Pie Spice

Course Pantry

Cuisine American

Keyword spices

Prep Time 15 minutes minutes

Author Apryl Niksch

Equipment

• Bowl
• whisk
• measuring spoons
• Mason Jar or Sealed Continer

Ingredients

• 3 T. cinnamon ground
• 1 T. ginger ground
• 1 ½ tsp. nutmeg ground
• ¾ tsp. clove ground
• ¼ tsp. allspice ground

Instructions

• Mix together and store in mason jar or sealed container for up to 1 year.

More Pumpkin Recipes

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

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

Table of contents

• How to make Pumpkin Pie Cake
• Bottom Layer
• Pumpkin Pie Filling
• Top Layer
• Make your own ingredients
• FAQ’s
• Related Recipes
• More Pumpkin recipes
• More cake recipes

Pumpkin Pie Cake has a crunchy crust with a layer of pumpkin pie filling and crunchy nut topping with a dollop of homemade whip cream. This recipe came is a vintage family favorite from the 1960’s when cake mixes started to become popular.

Do not mistake this cake with similar ones like “Pumpkin Dump Cake” or “Pumpkin Pie Cake” where the pumpkin pie layer is placed as the bottom layer. This version has three layers: the bottom layer is a cake mix crust, the middle layer is a creamy pumpkin pie filling, and the top layer is a nutty, buttery crust. This cake tastes delicious right out of the oven with a dollop of fresh, homemade whip cream.

How to make Pumpkin Pie Cake

Bottom Layer

• cake mix: Conventional cake mix combines pre-measured dry ingredients like flour and leavening, that when mixed with wet ingredients like oil and milk, quickly makes a fool-proof baked cake or cupcakes.
• 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.
• 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.

Pumpkin Pie Filling

• 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.
• 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.
• Evaporated milk is unsweetened cow’s milk that has been cooked to remove 60% of its water, making it thicker and creamier than regular milk.
• Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
• 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.
• Pumpkin Pie Spice is a blend of warm spices like cinnamon, ginger, nutmeg, cloves, and allspice.

Top Layer

• 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

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

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.

Homemade Pumpkin Spice Blend:

Pumpkin Pie Spice

Check out this recipe

Homemade Cake Mix:

Homemade Cake Mix

Check out this recipe

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key 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 at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative 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. Here is a list of some other gluten-free flours to try.
• Hydration: Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add 1 to 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Country Crock unsalted vegan butter for best flavor and texture. For the cream cheese use Violife Cream Cheese.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
• Fat: Add 1 to 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

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 cup of sugar OR replace 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.
• Fat: For every 1 cup of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

FAQ’s

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Pumpkin Pie Cake

Pumpkin Pie Cake has a crunchy crust with a layer of pumpkin pie filling and crunchy nut topping with a dollop of homemade whip cream.

Course Dessert

Cuisine American

Keyword cake, pumpkin recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 12

Equipment

• mixer
• measuring cups and spoons
• mixing bowl
• 9×13 baking pan

Ingredients

BOTTOM LAYER

• 1 box of cake mix vanilla, yellow or spice (reserve 1 c. for top)
• 1 egg
• ½ c. butter melted

PUMPKIN PIE FILLING

• 3 ½ c. pumpkin puree (not pumpkin pie filling) 29 oz. can
• 3 eggs
• ⅔ c. evaporated milk
• ⅔ c. brown sugar
• 1 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1 tsp. vanilla

TOP LAYER

• 1 c. cake mix (reserved from above)
• 1 c. pecans chopped
• ⅓ c. butter room temp
• ⅓ c. brown sugar

HOMEMADE WHIP CREAM

• 1 c. heavy cream
• 2 T. sugar
• 1 tsp. vanilla

Instructions

PREP

• Pre-heat oven to 350°.
• Reserve 1 c. of the cake mix into a separate bowl.

BOTTOM LAYER

• Mix together remaining cake mix, egg, and press into melted butter in a 9×13 pan.

PIE FILLING

• In a bowl, mix together pumpkin, eggs, evaporated milk, and brown sugar, spices and vanilla. Pour on top of the bottom layer.

TOP LAYER

• In a bowl, combine ingredients and mix with fork or hands. Spread on top of pumpkin pie layer. Bake cake at 350° for 60-65 minutes.

HOMEMADE WHIP CREAM

• Pre-chill your metal bowl and whisk attachment of mixer. Blend together ingredients in cold metal bowl and mix until stiff peaks form, about 3-4 minutes. Do not over beat.

Related Recipes

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

More Pumpkin recipes

More cake recipes

Tried this recipe? Leave a comment below!

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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 Pumpkin Pie Cake appeared first on Vintage Baked Modern.