I enjoy this recipe because it brings together two of my favorite things—sourdough and pumpkin—into one rich, flavorful bar. The sourdough starter gives the bars a subtle tang that cuts through the sweetness, and the spiced cream cheese frosting takes them to another level. They’re simple to mix together, easy to frost, and slice up beautifully for serving. Whether I’m using up extra sourdough discard or looking for a fall dessert with a twist, this recipe never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup sourdough starter
1 cup pumpkin puree
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp ground cinnamon (for frosting)
Directions
I preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan by lining it with parchment paper or lightly greasing it.
In a large bowl, I whisk together the sourdough starter, pumpkin puree, eggs, sugar, oil, and vanilla extract until smooth.
In a separate bowl, I mix the flour, baking powder, baking soda, cinnamon, and nutmeg.
I gradually stir the dry ingredients into the wet mixture, being careful not to overmix.
Once combined, I pour the batter into the prepared pan and spread it out evenly.
I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
I let the bars cool completely in the pan before frosting.
For the frosting, I beat together the softened cream cheese, butter, powdered sugar, and cinnamon until smooth and fluffy.
I spread the frosting over the cooled bars, then slice and serve.
I like to fold in chopped walnuts or pecans for a crunchy texture.
A pinch of ground ginger or cloves adds extra spice depth.
If I’m short on powdered sugar, I’ve topped them with a dusting of cinnamon sugar instead of frosting.
To make it dairy-free, I swap the cream cheese and butter with plant-based alternatives.
Storage/Reheating
I store the pumpkin bars in an airtight container in the refrigerator for up to a week. The bars actually taste even better after a day as the flavors meld together. If I want to serve them warm, I let them sit at room temperature for about 15–20 minutes before enjoying. I don’t recommend microwaving them with the frosting, as it may melt.
FAQs
Can I use sourdough discard for this recipe?
Yes, I use unfed sourdough discard straight from the fridge. It adds flavor and moisture without needing to be active.
What’s the best way to make the frosting extra smooth?
I make sure both the cream cheese and butter are softened to room temperature and beat them well before adding the powdered sugar. This gives a creamy, lump-free texture.
Can I freeze these bars?
Yes, I freeze the bars unfrosted. After baking and cooling, I wrap them tightly and store them in a freezer-safe container. I frost them after thawing for the best texture.
What kind of pumpkin should I use?
I use plain pumpkin puree, not pumpkin pie filling. The latter has added sugar and spices, which could throw off the flavor balance.
How do I make these gluten-free?
I substitute the all-purpose flour with a 1:1 gluten-free baking blend. The bars still come out moist and flavorful with a slightly different crumb.
Conclusion
These sourdough pumpkin bars with cinnamon cream cheese frosting are a perfect fall dessert with just the right mix of tang, spice, and sweetness. I love how easy they are to make, and they’re always a hit with family and friends. Whether I’m bringing them to a potluck or baking a batch to keep at home, they deliver warm, cozy flavor in every bite.
These moist and flavorful sourdough pumpkin bars are topped with a creamy cinnamon-spiced frosting for the perfect fall dessert. A cozy treat that’s ideal for gatherings, snacks, or seasonal baking.
Ingredients
For the Pumpkin Bars:
1 cup sourdough starter (active or discard)
1 cup pumpkin puree
1 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
For the Cinnamon Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
In a large bowl, whisk together the sourdough starter, pumpkin puree, eggs, sugar, vegetable oil, and vanilla extract until smooth.
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, and nutmeg.
Gradually fold dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the bars cool completely in the pan on a wire rack.
For the frosting, beat together cream cheese, butter, powdered sugar, and cinnamon until smooth and fluffy.
Spread frosting evenly over cooled bars.
Slice into 12 squares and serve.
Notes
Make sure bars are completely cool before frosting to prevent melting.
Store in an airtight container in the refrigerator for up to 1 week.
Optional: Add chopped pecans or walnuts for texture.
Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
These bars are a great way to use sourdough discard in baking.
