Delicious fall recipe favorites: Pumpkin spice cookies & pumpkin nut bread (1982)

Classic fall recipe favorites Pumpkin spice cookies pumpkin nut bread (1982)

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Embrace the cozy flavors of fall with this pumpkin spice cookies recipe from 1982. These soft, spiced cookies — packed with pumpkin and warm spices — bring a nostalgic taste of the season to any gathering. Top them with a bright lemon icing for a delicious contrast that makes each bite feel fresh and festive.

Inspired by Libby’s original ad (pictured below), you can pair these cookies with Libby’s pumpkin nut bread to make a festive gift tray that’s sure to impress. The moist, rich bread — loaded with crunchy nuts — is a perfect companion to the cookies, balancing flavors and textures for a classic autumn treat.

Perfect for sharing, this vintage duo brings the warm, inviting essence of the season right to the table (or makes a memorable homemade gift).

Bake these holiday recipes

Libby’s pumpkin makes them delightful. Libby’s gift trays make them beautiful.

Classic fall recipe favorites - Pumpkin spice cookies - pumpkin nut bread (1982)

Libby’s pumpkin nut bread recipe

Ingredients

2 cups flour, sifted
2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup canned pumpkin
1 cup sugar
1/2 c. milk
2 eggs
1/4 c. soft butter
1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl and beat. Add dry ingredients and soft butter. Beat until well-mixed then add nuts. Bake in well-greased loaf pan for 65 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.

Makes 1 loaf


Cranberry-pumpkin bread recipe (1987)


Classic fall recipe favorites Pumpkin spice cookies pumpkin nut bread (1982)

Pumpkin Spice Cookies with Lemon Icing

Yield: 4 dozen cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs, beaten
  • 1 cup Libby's pumpkin
  • 2 cups flour, sifted
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1 cup raisins
  • 1 cup nuts, chopped

Instructions

    1. Preheat oven to 350 degrees F.
    2. Cream shortening; gradually beat in sugar. Add eggs and pumpkin, mix well.
    3. Sift flour, baking powder, salt and spices together.
    4. Add to pumpkin mixture and mix. Add raisins and nuts.
    5. Drop by heaping teaspoon onto greased cookie sheet. 
    6. Bake for about 15 minutes (until firm to touch). Remove from baking sheets. Cool.
    7. LEMON ICING: Combine 2 cups confectioners' sugar with 1 Tbsp. each lemon juice and grated lemon rind. Add just enough cream to make icing spreadable

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Classic fall recipe favorites Pumpkin spice cookies pumpkin nut bread (1982)

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