Easy and Delicious Sourdough Discard Pumpkin Bars
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Jump to RecipeJump into fall with these delicious, moist sourdough discard pumpkin bars! These are sure to get you into the fall vibe and your house will smell amazing with hints of cinnamon and nutmeg!
If you are like me, you cannot resist all the pumpkin baking going into the fall season and these sourdough discard pumpkin bars are sure to satisfy that pumpkin craving! Not only are they delicious and a great way to use your sourdough discard, but they are so easy to whip up on a whim! Dessert has never looked more mouthwatering or Simple!
Tools You Will Need to Make These Sourdough Discard Pumpkin Bars
Jelly Roll Pan (approximately a 10×15″ sheet pan with a 1 inch edge)
Parchment Paper
Medium Size Mixing bowl (two if you like to mix wet and dry ingredients before combining)
Whisk
Spatula
Ingredients:
Pumpkin Bar Batter:
1 Can (15oz) Pumpkin Puree
1/2 cup Sourdough Discard
1 Cup Olive or Avocado Oil
1/2 cup Maple Syrup
4 eggs
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp salt
1 1/2 cups all purpose flour
Cream Cheese Frosting:
6oz cream cheese
1/3 cup butter, softened
1 tsp vanilla
2 cups powdered sugar
Instructions
INSTRUCTIONS FOR THE PUMPKIN BARS:
Preheat the oven to 350 F and line a jelly roll pan with parchment paper.
Whisk together all of the wet ingredients (pumpkin puree, discard, oil, maple syrup, eggs)
Add in the baking soda, baking powder, cinnamon, nutmeg, cloves, salt and whisk until incorporated.
Add in the flour last and whisk until combined (you can also mix all the dry ingredients separate and then add to the wet ingredients, I prefer to just use one bowl for convenience)
Pour the batter into the parchment-lined jelly roll pan and spread evenly in the pan with a spatula.
Once the batter is spread evenly, bake at 350 F for 20-25 minutes, until a toothpick comes out clean.
Let the bars cool completely before frosting them.
INSTRUCTIONS FOR THE CREAM CHEESE FROSTING:
In a stand mixer or with a hand mixer, whisk together the cream cheese, butter, and vanilla for 2-3 minutes, until smooth.
Add in the powdered sugar, one cup at a time and whisk 3-5 minutes until light and fluffy.
Spread the cream cheese frosting onto the cooled bars and cut using a knife into desired size.
Enjoy!
Sourdough Discard Pumpkin Bars
Ingredients
Method
- Preheat the oven to 350 F and line a jelly roll pan with parchment paper.
- Whisk together all of the wet ingredients (pumpkin puree, discard, oil, maple syrup, eggs)
- Add in the baking soda, baking powder, cinnamon, nutmeg, cloves, salt and whisk until incorporated. Add in the flour last and whisk until combined (you can also mix all the dry ingredients separate and then add to the wet ingredients, I prefer to just use one bowl for convenience)
- Pour the batter into the parchment-lined jelly roll pan and spread evenly in the pan with a spatula.
- Once the batter is spread evenly, bake at 350 F for 20-25 minutes, until a toothpick comes out clean.
- Let the bars cool completely before frosting them.
- In a stand mixer or with a hand mixer, whisk together the cream cheese, butter, and vanilla for 2-3 minutes, until smooth.
- Add in the powdered sugar, one cup at a time and whisk 3-5 minutes until light and fluffy.
- Spread the cream cheese frosting onto the cooled bars and cut using a knife into desired size.
Notes
Tried this recipe?
Let us know how it was!Storing Your Sourdough Discard Pumpkin Bars:
For best results, bars should be stored in the fridge because of the cream cheese frosting on top. They are best when eaten fresh, but can last a few days in the fridge!
Resources For Sourdough Baking
Learn how to make your own starter from scratch.
Find my whole collection of sourdough starter tutorial videos here.
Get my sourdough recipe ebook packed with over 40 sourdough recipes!
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Delicious!
Oh man, moist, perfectly sweetened, delicious pumpkin “cake”! This was a home run recipe in my house. I made this to ring in the fall season and everyone who tried it voted for it to be a dessert on the Thanksgiving table! 10/10.
oh my goodness, I love this! Thank you for sharing and I hope you enjoy it for many holidays to come!
Recipe is delicious and soft and tasty. We did increase the sourdough by another 1/4 cup and decreased the oil by 1/4 cup and it came out the same. Soft, moist, delicious and earned a spot in our holiday wish list!
Recipe is more of a cake then a bar but it was delicious! Moist, pumpkin-ee, yummy and has been on rotation in our house for 3 weeks now! YUM!