Go Back
–+ servings
sourdough discard pumpkin bars with cream cheese frosting

Sourdough Discard Pumpkin Bars With Cream Cheese Frosting

These easy sourdough discard pumpkin bars are topped with a creamy cream cheese frosting. Loaded with pumpkin spice, these fall sourdough bars are the perfect treat for a crowd!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 bars
Calories 87 kcal

Equipment

Ingredients
  

For The Bars

  • 2 cups all purpose flour 240 grams
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1/4 tsp nutmeg optional
  • 1 cup vegetable oil (I use avocado)
  • 1/3 cup sourdough discard
  • 3 eggs
  • 1 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 2 tbsp maple syrup
  • 1 15 oz can pumpkin puree
  • 2 tsp vanilla

Frosting

  • 8 oz full fat cream cheese (in bricks) room temperature
  • 1/4 cup butter
  • 3 cups confectioner's sugar
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt omit if you use salted butter

Instructions
 

  • Preheat the oven to 350°F (177°C) and grease a 10x15 inch pan (jelly roll pan), or line the pan with parchment paper with paper hanging over the edges for easy removal.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon nutmeg, and pumpkin pie spice in a large bowl. In a separate bowl, whisk the eggs, brown sugar, granulated sugar, sourdough discard, maple syrup, pumpkin, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients and whisk well until fully combined. Spread batter evenly into the prepared pan.
  • Bake for 28-34 minutes, keeping an eye on the bars as baking times vary. Take them out of the oven when a toothpick comes out clean.
    Let the bars cool completely before frosting, at least 30 minutes!

Frosting

  • In a large bowl, beat together the cream cheese and butter using a paddle attachment on a stand mixer (or a handheld mixer).
  • Add confectioners’ sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  • Spread the frosting on the cooled bars, then refrigerate for 30 minutes so the frosting can set. Slice and enjoy!
  • Place the leftover bars in an airtight container and refrigerate for 4-5 days.

Notes

  • When lining the pan, make sure 1/2 inch or so of the parchment is hanging off two sides of the pan- this makes for easy removal of the bars when they have cooled.
  • I like to use sourdough discard that is about 24 hours old- it's flat and runny, but not too "sour".  The older the sourdough starter, the more sour the flavor. 
  • If you don't have any discard, you can use active starter- just stir it down before adding it to the dough.
  • Make your own pumpkin pie spice with ingredients you have in your pantry!  Get my recipe for pumpkin pie spice here. 
  • As with any recipe, feel free to adjust the spices to your tastes! 

Nutrition

Calories: 87kcalCarbohydrates: 29gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 26mgSodium: 217mgPotassium: 28mgFiber: 0.4gSugar: 4gVitamin A: 96IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
Keyword sourdough, dessert
Tried this recipe?Let us know how it was!