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Sourdough Pumpkin Bars

Irresistibly Soft Sourdough Pumpkin Bars with Creamy Frosting

Delight in these Sourdough Pumpkin Bars, combining autumn flavors with creamy frosting for a perfect seasonal treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 bars
Course: Desserts
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bars
  • 1 cup Pumpkin Purée Substitute with homemade pumpkin puree for a fresher taste.
  • 1 cup Granulated Sugar Replace with coconut sugar for a lower glycemic option.
  • 1/2 cup Brown Sugar Can be substituted with light or dark brown sugar depending on preference.
  • 1/2 cup Avocado Oil Any neutral oil works too.
  • 2 large Eggs For a vegan substitute, use flax eggs.
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for best results.
  • 1 cup Sourdough Discard Adjust based on how much you have.
  • 2 cups All-Purpose Flour Substitute with a gluten-free flour blend for a gluten-free option.
  • 1 teaspoon Ground Cinnamon Freshly ground spices can elevate the taste.
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Baking Powder Ensure it is fresh for best results.
  • 1/2 teaspoon Baking Soda Ensure it is fresh for best results.
  • 1/2 teaspoon Kosher Salt Feel free to swap with sea salt.
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese For a dairy-free version, use vegan cream cheese.
  • 1/4 cup Unsalted Butter Substitute with vegan butter or margarine if needed.
  • 2 cups Powdered Sugar Adjust amount to taste and desired consistency.
  • 1 tablespoon Milk or Cream Optional, use non-dairy alternatives if preferred.

Equipment

  • 10×15-inch jelly roll pan
  • mixing bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by greasing it or laying down parchment paper.
  2. In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, avocado oil, eggs, vanilla extract, and sourdough discard until well combined.
  3. In a separate bowl, mix together the all-purpose flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, and kosher salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into your prepared pan, spreading it evenly, and bake for 20–25 minutes.
  6. Allow the bars to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
  7. In a mixing bowl, beat the cream cheese and unsalted butter together until fluffy. Gradually add powdered sugar and mix in vanilla extract.
  8. Evenly spread the cream cheese frosting over the cooled bars.
  9. Slice the Sourdough Pumpkin Bars into squares or rectangles to serve.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 1500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store Sourdough Pumpkin Bars in an airtight container in the fridge for up to 5 days. Unfrosted bars freeze beautifully for up to 2 months.

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