
Pumpkin Spice Latte Bread
Ingredients:
Bread:
- 2 C. all-purpose flour
- 1 C. granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- 1 tsp. Clabber Girl Baking Powder
- 1 tsp. Clabber Girl Baking Soda
- ½ tsp. Kosher salt
- 15 oz. pumpkin puree
- ½ C. unsalted butter, melted (1 stick)
- 2 lg. eggs
- 2 tsp. vanilla extract
- 1 C. Rex Espresso baking chips
Topping:
- ¼ C. all-purpose flour
- ¼ C. brown sugar, packed
- 2 tsp. ground cinnamon
- 2 Tbsp. unsalted butter, cut into bits
Directions
Preheat oven to 350° F. Grease a 9×5-inch loaf pan, then set aside.
Batter:
In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.
Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add Rex Espresso baking chips and gently fold into batter. Pour batter into prepared pan.
Topping:
Mix flour, brown sugar and cinnamon in a small bowl. Add butter and mix until a crumbly meal is formed. Sprinkle topping evenly over the batter.
Bake at 350° F for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. Set on a wire rack to cool.

Pumpkin Spice Latte Muffins
Ingredients:
- 2 C. all-purpose flour
- 1 C. granulated sugar
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ½ tsp. ground nutmeg
- 1 tsp. Clabber Girl Baking Powder
- 1 tsp. Clabber Girl Baking Soda
- ½ tsp. Kosher salt
- 15 oz. pumpkin puree
- ½ C. unsalted butter, melted (1 stick)
- 2 lg. eggs
- 2 tsp. vanilla extract
- 1 C. Rex Espresso baking chips, divided
Directions
Preheat oven to 350° F. Line a muffin pan with paper baking cups.
In a large bowl, whisk together the flour, sugar, cinnamon, ginger, nutmeg, baking powder, baking soda and salt; set aside. In a medium bowl, combine the pumpkin, butter, eggs and vanilla.
Pour liquid mixture into dry mixture. Using a rubber spatula, gently mix until blended. Add 3/4 C. Rex Espresso baking chips and gently fold into batter. Pour batter evenly into lined muffin pan. Sprinkle remaining 1/4 C. on top of muffins before baking.
Bake at 350° F for 24 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing to a wire rack. Top with cream cheese frosting to change these muffins into cupcakes!

Pumpkin Spice Latte Cookies
Ingredients:
Cookie Dough
- 1/2 cup butter, softened
- 1 cup brown sugar, packed
- 1 cup canned pumpkin
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp Clabber Girl Baking Powder
- 1 tsp Clabber Girl Baking Soda
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 2 C. Rex Espresso baking chips (one bag)
Directions:
In a large bowl cream together butter and sugar; add pumpkin and vanilla and mix well. In a separate bowl combine flour, baking powder, baking soda and spices. Add to creamed mixture and mix until thoroughly combined. Gently fold in Rex baking chips. Refrigerate dough for at least 2 hours, until firm.
Line baking sheets with parchment paper and preheat oven to 350° F. Scoop chilled dough by the tablespoonful, shape into a dough ball and place cookies 1-inch apart on baking sheets. Bake for 12 to 15 minutes.
