Name: Sourdough Pumpkin Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/4 cups pumpkin purée, (285g); 1/2 cup granulated sugar, (100g); 1 1/4 cups brown sugar, (250g), packed; 1 cup avocado oil, (about 218 g), or other neutral oil; 4 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough discard, (240g); 2 cups all-purpose flour, (240g); 2 teaspoons ground cinnamon; 2 1/2 teaspoons pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 8 oz cream cheese, (226g), softened; 1/2 cup unsalted butter, (113g), softened; 1 teaspoon vanilla extract; 1/4 teaspoon fine salt; 1/2 teaspoon cinnamon or pumpkin pie spice, optional; 3 to 3 1/4 cups powdered sugar, (360–390g), sifted; 1-2 teaspoons milk or cream, optional

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Introduction to Sourdough Pumpkin Bars

As the leaves turn crimson and pumpkin-spiced everything fills the air, I can’t help but think about making Sourdough Pumpkin Bars. These little squares of joy are the perfect blend of fall flavors and comfort. Whether you need a quick solution for a busy day or a delightful treat to impress your loved ones, this recipe fits the bill beautifully. Not only are they delicious, but they also provide a creative way to use leftover sourdough discard. Let’s dive into this lovely fall dessert that will warm your heart and feed your family!

Why You’ll Love This Sourdough Pumpkin Bars

These Sourdough Pumpkin Bars combine mouthwatering flavor with easy preparation, making them a go-to treat for busy days. They bake quickly, which means you can satisfy your sweet tooth in no time. The moist, spiced goodness paired with creamy frosting is a win-win for your family. Plus, using sourdough discard means you’re reducing waste while treating everyone to a classic fall delight. What’s not to love?

Ingredients for Sourdough Pumpkin Bars

Gathering the right ingredients is key to creating delightful Sourdough Pumpkin Bars. Here’s what you’ll need:

Pumpkin purée: This sweet, vibrant base adds moistness and that classic fall flavor.
Granulated sugar: For a touch of sweetness to balance the pumpkin’s earthiness.
Brown sugar: Adds rich flavor and moisture, making the bars tender.
Avocado oil: A healthier fat option that keeps the bars moist. You can substitute with other neutral oils too.
Eggs: They bind the ingredients together, ensuring a lovely texture.
Vanilla extract: A splash of vanilla elevates the flavor profile, making everything taste richer.
Sourdough discard: This is what makes the recipe special! It gives a tangy flavor and helps use up leftovers.
All-purpose flour: Provides structure. Ensure it’s properly measured for the best results.
Ground cinnamon: A must-have spice that enhances the warm flavors of fall.
Pumpkin pie spice: A delightful blend of spices that adds depth to the batter.
Baking powder: This leavening agent ensures your bars rise beautifully.
Baking soda: Works alongside baking powder to create that perfect texture.
Kosher salt: Just a pinch enhances all the flavors and balances the sweetness.

Once you’ve made your delicious bars, it’s time for frosting!

Cream cheese: The star of the frosting, bringing creaminess and rich flavor.
Unsalted butter: Adds a lovely texture to the frosting while keeping it soft.
Powdered sugar: Sweetens the frosting while giving it a fluffy texture.
Milk or cream: Optional ingredients to adjust the consistency of your frosting.
Cinnamon or pumpkin pie spice: An optional addition to the frosting, if you wish to carry the flavor theme through.

How to Make Sourdough Pumpkin Bars

Step 1: Preheat and Prepare

First, let’s get our oven ready! Preheat your oven to 350°F (175°C). While it warms up, grab a 10×15 inch jelly roll pan and grease it lightly or line it with parchment paper. This will ensure the bars come out easily after they bake, and you won’t miss a crumb!

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the pumpkin purée, granulated sugar, brown sugar, avocado oil, eggs, and vanilla extract. Whisk these together until you have a smooth, silky mixture. Then, add in the star ingredient—your sourdough discard. This will add a delightful tang and enhance our bars even more!

Step 3: Combine Dry Ingredients

In another bowl, whisk together your all-purpose flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, and kosher salt. Mixing the dry ingredients separately is crucial. This step ensures that the leavening agents are evenly distributed, giving your Sourdough Pumpkin Bars a perfect rise!

Step 4: Combine Wet and Dry

Now it’s time to bring it all together! Pour the dry mixture into the wet ingredients. Gently stir until just combined. Be careful not to over-mix; a few lumps are perfectly fine. This will give you soft, tender bars that are a joy to bite into.

Step 5: Pour and Bake

Once your batter is ready, pour it into your prepared pan. Use a spatula to spread it into an even layer. Bake for 20 to 25 minutes, but keep an eye on it! The bars are done when a toothpick poked in the center comes out clean. Let them cool completely in the pan.

Step 6: Make the Frosting

While your bars cool, let’s whip up some luscious cream cheese frosting! In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and fluffy—around 2 to 3 minutes. Add in your vanilla and salt, then gradually mix in the powdered sugar until you reach your desired sweetness. You might want to add a splash of milk or cream if it’s too thick!

Step 7: Frost the Bars

Now for the fun part! Once the bars are completely cool, spread the frosting generously over the top. For cleaner cuts, pop the whole thing in the refrigerator for about 15 to 20 minutes. This will firm up the frosting, making it easier to slice into those perfect, mouth-watering squares. Enjoy each piece as the flavors swirl together!

Tips for Success

Measure ingredients accurately for consistent results.
Ensure your eggs and cream cheese are at room temperature for easier mixing.
Don’t over-mix your batter; a few small lumps are okay!
Check for doneness by inserting a toothpick into the center.
Store leftover bars in an airtight container to keep them fresh.
Experiment with spices based on your preference for a unique twist!

Equipment Needed

10×15 inch jelly roll pan: Or use a large baking dish if you don’t have one.
Mixing bowls: A large one for wet ingredients and a medium for dry.
Whisk: Essential for blending; a fork works in a pinch.
Spatula: Use for spreading the batter and frosting evenly.
Cooling rack: Optional, but helps bars cool faster.

Variations on Sourdough Pumpkin Bars

Chocolate Chip Sourdough Pumpkin Bars: Fold in some semi-sweet or dark chocolate chips for a rich, indulgent twist.
Nuts and Seeds: Add chopped walnuts, pecans, or sunflower seeds for a delightful crunch and extra nutrients.
Dairy-Free Version: Substitute avocado oil with melted coconut oil and use dairy-free cream cheese for the frosting.
Maple Frosting: Swap powdered sugar for maple syrup in your frosting for an earthy sweetness that’s simply divine.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free dessert.

Serving Suggestions for Sourdough Pumpkin Bars

Serve warm with a scoop of vanilla ice cream for a delightful dessert experience.
Pair with a luscious cup of spiced chai or pumpkin spice latte for a cozy treat.
Garnish with a sprinkle of cinnamon or chopped nuts for an inviting presentation.
Offer a dollop of whipped cream on top for a touch of indulgence.

FAQs about Sourdough Pumpkin Bars

Can I use fresh pumpkin instead of canned purée?

Absolutely! Fresh pumpkin gives a fantastic flavor. Just make sure to roast it and blend until smooth. It provides the same moisture and sweetness as the canned version and makes these Sourdough Pumpkin Bars even more homemade!

How should I store leftover Sourdough Pumpkin Bars?

Store any leftover Sourdough Pumpkin Bars in an airtight container in the refrigerator. They’ll stay fresh for up to a week. If you want to enjoy them later, feel free to freeze them. Just wrap them tightly and they can last for a couple of months!

What can I use if I don’t have sourdough discard?

If you’re out of sourdough discard, you can replace it with plain yogurt or apple sauce for similar moisture and tenderness. This will slightly alter the flavor but will still result in delicious pumpkin bars!

Can I make these Sourdough Pumpkin Bars vegan?

Sure thing! Substitute eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water equals one egg) and use plant-based cream cheese for the frosting. They’ll be just as delightful!

How do I know when my Sourdough Pumpkin Bars are done baking?

The best way to check is by inserting a toothpick in the center. If it comes out clean or with just a few crumbs, they’re ready! This guarantees a moist, tender texture.

Final Thoughts

There’s something truly magical about Sourdough Pumpkin Bars. As you whip them up in your kitchen, the aroma of spices fills the air, instantly transporting you to cozy fall days. Each bite combines the comforting flavors of pumpkin and spices, topped with velvety cream cheese frosting that melts in your mouth. These bars are more than just dessert; they’re a way to bring your family together and create heartfelt memories. Whether enjoyed warm with a cup of tea or shared with loved ones, they are sure to brighten any day. Embrace the joy of baking and savor each delicious moment!