Sourdough Pumpkin Bars with Cream Cheese Frosting Recipe
Delicious and moist Sourdough Pumpkin Bars topped with creamy frosting, perfect for fall gatherings or dessert time. These bars combine the rich flavors of pumpkin purée, warm spices, and a tangy sourdough discard, finished with a smooth cream cheese frosting for a delightful treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 20–24 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pumpkin Bars
- 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
For the Frosting
- 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
- Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Grease or line a 10×15-inch jelly roll pan with parchment paper to prevent sticking and make removal easier.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, avocado oil, eggs, vanilla extract, and sourdough discard until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, pumpkin pie spice, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and spices.
- Mix Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and gently stir just until combined, taking care not to overmix to maintain a tender texture.
- Pour Batter and Bake: Pour the batter into the prepared pan and spread it out evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Bars: Allow the bars to cool completely in the pan on a wire rack before applying the frosting to prevent melting.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and fluffy, about 2–3 minutes.
- Add Flavor to Frosting: Mix in vanilla extract, fine salt, and optional cinnamon or pumpkin pie spice until well combined.
- Add Powdered Sugar: Gradually beat in the sifted powdered sugar, starting with 3 cups and adding up to 3 1/4 cups to reach your preferred sweetness and consistency. Add milk or cream if needed to thin out the frosting.
- Frost and Chill: Spread the frosting evenly over the cooled pumpkin bars. Chill in the refrigerator for 15–20 minutes to firm up the frosting and allow for neater slicing.
- Slice and Serve: Cut into 20–24 bars depending on the desired serving size and enjoy your delicious pumpkin bars.
Notes
- Store any leftover bars in an airtight container in the refrigerator to maintain freshness.
- Adjust the spices, such as cinnamon and pumpkin pie spice, to your personal taste preferences.
- These bars freeze well and can be enjoyed later after thawing.
Keywords: Sourdough Pumpkin Bars, Pumpkin Bars, Fall Dessert, Cream Cheese Frosting, Sourdough Recipe, Pumpkin Spice Dessert
