Description
Deliciously cozy pumpkin bars made with sourdough discard, perfect for fall treats and easy to share.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup brown sugar
- 1/2 cup oil or melted butter
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/4 tsp ground ginger (optional)
- 1/2 cup cream cheese (for frosting, optional)
- 1/4 cup butter (for frosting, optional)
- 2 cups powdered sugar (for frosting, optional)
- 1 tsp vanilla extract (for frosting, optional)
Instructions
- Preheat your oven to 350°F. Grease a 9×13 pan or line with parchment paper.
- Mix the pumpkin puree, sourdough discard, eggs, brown sugar, and oil or melted butter in a large bowl.
- Add the flour, baking powder, baking soda, salt, and spices. Stir just until combined.
- Spread the batter into the prepared pan and smooth the top.
- Bake for 22 to 30 minutes, checking at 22 minutes. Bars are done when a toothpick comes out with a few moist crumbs.
- Cool completely before frosting.
- Frost with cream cheese and butter mixed with powdered sugar, vanilla, and a pinch of salt, if desired.
- Slice into squares and enjoy!
Notes
These bars can be stored covered at room temperature for one day. Frosted bars should be refrigerated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: sourdough, pumpkin bars, fall dessert, cozy baking, using sourdough discard