Description
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
