Name: Sourdough Pumpkin Bars with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/4 cups pumpkin purée (285g); 1/2 cup granulated sugar (100g); 1 1/4 cups brown sugar, packed (250g); 1 cup avocado oil, or other neutral oil (about 218g); 4 large eggs; 1 teaspoon vanilla extract; 1 cup sourdough discard (240g); 2 cups all-purpose flour (240g); 2 teaspoons ground cinnamon; 2 1/2 teaspoons pumpkin pie spice; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 8 oz cream cheese, softened (226g); 1/2 cup unsalted butter, softened (113g); 1 teaspoon vanilla extract; 1/4 teaspoon fine salt; 1/2 teaspoon cinnamon or pumpkin pie spice (optional); 3 to 3 1/4 cups powdered sugar, sifted (360–390g); 1–2 teaspoons milk or cream (optional)

Ingredients

1 1/4 cups pumpkin purée (285g)

1/2 cup granulated sugar (100g)

1 1/4 cups brown sugar, packed (250g)

1 cup avocado oil or other neutral oil (about 218g)

4 large eggs

1 teaspoon vanilla extract

1 cup sourdough discard (240g)

2 cups all-purpose flour (240g)

2 teaspoons ground cinnamon

2 1/2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

8 oz cream cheese, softened (226g)

1/2 cup unsalted butter, softened (113g)

1 teaspoon vanilla extract

1/4 teaspoon fine salt

1/2 teaspoon cinnamon or pumpkin pie spice (optional)

3 to 3 1/4 cups powdered sugar, sifted (360–390g)

1–2 teaspoons milk or cream (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line a 10×15-inch jelly roll pan with parchment paper.

Step 2: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, oil, eggs, vanilla extract, and sourdough discard until smooth.

Step 3: In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and kosher salt.

Step 4: Add the dry ingredients to the wet ingredients and stir just until combined; avoid overmixing.

Step 5: Pour the batter into the prepared pan and spread it into an even layer.

Step 6: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the bars cool completely before frosting.

Step 7: For the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and fluffy, about 2–3 minutes.

Step 8: Add vanilla extract, fine salt, and optional cinnamon or pumpkin pie spice, mixing to combine.

Step 9: Gradually beat in the sifted powdered sugar, starting with 3 cups and adding up to 3¼ cups for desired sweetness and consistency. If needed, add 1–2 teaspoons of milk or cream to loosen the frosting.

Step 10: Spread the frosting evenly over the cooled pumpkin bars. For cleaner slices, chill the bars for 15–20 minutes before cutting.

Step 11: Cut into 20–24 bars, depending on desired size, and serve.

Tips & Variations

Adjust the pumpkin pie spice and cinnamon amounts to suit your taste preference for a milder or stronger spice flavor.

Use a neutral oil like avocado or vegetable oil for a light texture without overpowering the pumpkin flavor.

If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or buttermilk for moisture and tang.

For a dairy-free option, substitute cream cheese and butter with vegan alternatives and use coconut milk for frosting consistency.

FAQs

Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin purée works perfectly in this recipe and is often more convenient. Make sure to use pure pumpkin purée rather than pumpkin pie filling, which contains added spices and sweeteners.

What is sourdough discard and can I make these bars without it?

Sourdough discard is the portion of sourdough starter you remove before feeding the starter again. It adds a subtle tang and moisture to the bars. If you don’t have sourdough discard, you can replace it with plain yogurt or buttermilk in the same amount for similar moisture.