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–+ servings
pumpkin spice bars with cream cheese frosting, on a serving platter ready to eat
Emily Fuentes

Sourdough Discard Pumpkin Bars

5 from 4 votes
Jump 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!
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Prep Time 10 minutes
Cook Time 25 minutes
Approximate Cooling Time 10 minutes
Total Time 45 minutes
Servings: 24 squares
Ingredients Method Notes

Ingredients
  

Pumpkin Bar Batter:
  • 1 Can pure 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 baking powder
  • 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:
  • 6 oz cream cheese
  • 1/3 cup butter softened
  • 1 tsp vanilla
  • 2 cups powdered sugar

Method
 

INSTRUCTIONS FOR THE PUMPKIN BARS:
  1. Preheat the oven to 350 F and line a jelly roll pan with parchment paper.
  2. Whisk together all of the wet ingredients (pumpkin puree, discard, oil, maple syrup, eggs)
  3. 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)
  4. Pour the batter into the parchment-lined jelly roll pan and spread evenly in the pan with a spatula.
  5. Once the batter is spread evenly, bake at 350 F for 20-25 minutes, until a toothpick comes out clean.
  6. Let the bars cool completely before frosting them.
INSTRUCTIONS FOR THE CREAM CHEESE FROSTING:
  1. In a stand mixer or with a hand mixer, whisk together the cream cheese, butter, and vanilla for 2-3 minutes, until smooth.
  2. Add in the powdered sugar, one cup at a time and whisk 3-5 minutes until light and fluffy.
  3. Spread the cream cheese frosting onto the cooled bars and cut using a knife into desired size.

Notes

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!
 

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