Combining the rich flavors of pumpkin and the distinct tang of sourdough, these pumpkin bars are a wonderfully comforting dessert. Perfect for weeknights or weekend gatherings, they invite simple moments of enjoyment, whether you’re sharing with friends or savoring a quiet afternoon treat. This recipe embodies practicality, allowing you to turn pantry staples into a delightful dessert with minimal fuss. Let’s explore how to bring this comforting treat to life in your kitchen.
Why You’ll Love This Recipe Pumpkin Bars with Sourdough Discard
These pumpkin bars with sourdough discard are both easy to prepare and reliably delicious, making them a staple treat. The balance of sweetness from the sugars and the warm spices create a comforting flavor profile. They bring practical value, as they can be enjoyed any time of day—whether as a light dessert or a morning snack. You’ll find they help reduce food waste while delivering satisfaction in every bite.
Kitchen Tools You’ll Need
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Baking dish
- Spatula
- Electric mixer (for frosting)
Ingredients
- 225 grams canned pumpkin (moisture)
- 100 grams sourdough discard (adds moisture and tang)
- 100 grams brown sugar (provides sweetness and moisture)
- 30 grams granulated sugar (for sweetness)
- 65 grams liquid coconut oil (adds moisture)
- 1 large egg (binds ingredients together)
- 4 grams vanilla extract (flavor)
- 100 grams all-purpose flour (structure)
- 3 grams baking powder (leavening agent)
- 2 grams baking soda (leavening agent)
- 4 grams cinnamon (warm spice flavor)
- 4 grams pumpkin pie spice (adds depth of flavor)
- 3 grams salt (enhances overall flavor)
- 30 grams cream cheese (richness in frosting)
- 55 grams unsalted butter (richness in frosting)
- 120 grams powdered sugar (sweetness in frosting)
- 4 grams vanilla extract (for frosting) (flavor)
- splash of cream (if needed for consistency of frosting)
- pinch of salt (for frosting) (enhances flavor)
How to Make Pumpkin Bars with Sourdough Discard
Step 1. Start by preheating your oven to 350°F (175°C). This ensures that the oven reaches the right temperature for baking the pumpkin bars evenly. Taking this step first allows the bars to bake perfectly once the batter is ready.
Step 2. In a mixing bowl, combine the canned pumpkin and sourdough discard, stirring until smooth. The pumpkin provides moisture and flavor, while the sourdough adds a subtle tang. Ensure there are no lumps for a uniform texture.
Step 3. Whisk together the brown sugar, granulated sugar, and liquid coconut oil in a separate bowl. Mix until well combined and the sugars start to dissolve. This mixture helps to create a smooth batter while adding sweetness and moisture to the final bars.
Step 4. Add the large egg and vanilla extract to the sugar mixture. Beat well until the mixture is light and fluffy, incorporating air for a better rise. This step is essential for achieving a soft and tender texture.
Step 5. In another bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk these dry ingredients together to evenly distribute the leavening agents and spices, which will enhance the flavor of the bars.
Step 6. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, which can make the bars dense. The batter should be thick but pourable, with no dry flour pockets remaining.
Step 7. Pour the batter into a greased baking dish, spreading it evenly. Use a spatula for a smooth surface, so the bars bake uniformly. Ensure the batter reaches the corners of the dish for even cooking.
Step 8. Bake in the preheated oven for about 30–35 minutes or until a toothpick inserted in the center comes out clean. Watch for a golden-brown top, which indicates that the bars are fully cooked without being overdone.
Step 9. While the bars cool, prepare the cream cheese frosting. In a mixing bowl, combine softened cream cheese, unsalted butter, and powdered sugar. Beat until smooth and creamy to ensure a light and spreadable texture.
Step 10. Add the vanilla extract and a pinch of salt to the frosting mixture. Mix well, tasting to adjust sweetness or consistency with a splash of cream if necessary. The frosting should enhance the flavor and complement the pumpkin bars.
Step 11. Once the pumpkin bars are completely cool, spread the cream cheese frosting over the top using a spatula. This final touch adds richness and balances the spices in the bars. Make sure the frosting is applied evenly for the best presentation.
Step 12. Cut the pumpkin bars into squares or rectangles for serving. Enjoy them as dessert, a snack, or share them at gatherings. They hold up well, making them easy to transport and serve to friends and family.
Serving Suggestions
These pumpkin bars are versatile and can fit into various meals or snacks throughout the day. Enjoy them as a delightful breakfast alongside coffee or tea. They can also serve as a satisfying afternoon snack, bringing comfort during a busy day. Leftovers make for a fantastic treat after dinner or a handy dessert option to share with family. Their appealing flavor profile caters to young and old alike, ensuring they will disappear quickly from any table.
Pro Tips for Best Results
- Make sure your ingredients are at room temperature for better mixing and fluffiness.
- Do not overmix the batter; mixing just until combined ensures a tender texture.
- Adjust the frosting to your preferred sweetness by gradually adding powdered sugar.
- Allow the bars to cool completely before frosting to prevent melting.
- Store the bars in an airtight container to maintain their freshness and moisture.
Common Mistakes to Avoid
- Using cold ingredients: Starting with cold eggs or butter can affect the batter’s texture. Keep ingredients at room temperature for even mixing and better results.
- Overmixing the batter: While combining, it’s easy to overdo it. This can lead to dense bars instead of the desired lightness. Mix until just incorporated to preserve the tender texture.
- Not measuring ingredients accurately: Using estimates instead of precise measurements can throw off the balance, leading to unexpected results. Always use a kitchen scale or measuring cups for accuracy.
- Baking at the wrong temperature: Failing to preheat your oven can ruin the texture of the bars. Ensure it’s fully heated before placing your batter in, allowing for proper rise and browning.
- Ignoring cooling time: Frosting warm bars can lead to a gooey mess. Allow them to cool completely before applying the frosting to maintain the right texture and presentation.
- Cutting the bars too soon: They need time to set post-baking. Cutting them while still warm can lead to breakage. Wait until they cool for neat, presentation-ready squares.
Variations & Substitutions
- For added texture, consider mixing in nuts or chocolate chips to the batter.
- If you enjoy a spicier flavor, feel free to increase the amounts of cinnamon and pumpkin pie spice slightly.
- Swap out the frosting for a simple dusting of powdered sugar if you prefer a lighter option.
- For a creamier frosting, you can substitute mascarpone cheese for cream cheese in the frosting mix.
Storage & Reheating
Store the pumpkin bars at room temperature for up to 2 days in an airtight container. For longer storage, keep them in the refrigerator for up to 5 days. If freezing, wrap individual pieces tightly in plastic wrap and then place in a freezer bag. They can be stored this way for up to three months. To reheat, simply thaw at room temperature or warm slightly in the microwave for humidity retention.
Nutrition Information
- Calories: 238
- Total Fat: 11.6g
- Saturated Fat: 5.3g
- Carbohydrates: 31g
- Fiber: 1.2g
- Sugar: 14.8g
- Protein: 2.6g
- Sodium: 157mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can make the pumpkin bars a day ahead. Allow them to cool completely, then store in an airtight container. You can also prepare the frosting in advance. Just keep it refrigerated until you are ready to frost the bars.
How long does it last in the fridge?
These pumpkin bars will last in the refrigerator for about 5 days when stored properly in an airtight container. This storage will help maintain their freshness and moisture.
Can I freeze this recipe?
Absolutely! Pumpkin bars freeze well. Wrap individual portions tightly in plastic wrap and place them in a freezer-safe bag. They can be kept frozen for up to three months.
What can I substitute for one ingredient?
If you don’t have sourdough discard, you can use buttermilk or yogurt instead. This will maintain moisture but may slightly alter the tangy flavor that sourdough provides.
Why didn’t my recipe turn out as expected?
Common issues can stem from inaccurate ingredient measurements, incorrect oven temperature, or not allowing the bars to cool completely before cutting. Ensure to follow the recipe closely for best results.
Final Thoughts
Making pumpkin bars with sourdough discard is a straightforward, rewarding experience. They fill your kitchen with warmth and welcoming aromas, culminating in a dessert that brings comfort and joy. As you enjoy each bite, know that you’ve created something special with minimal fuss, perfect for any moment that calls for a little sweetness. Embrace the simplicity and delight in sharing these bars with others or savoring them just for yourself.
Pumpkin Bars with Sourdough Discard
Ingredients
For the Pumpkin Bars
- 225 grams canned pumpkin provides moisture
- 100 grams sourdough discard adds moisture and tang
- 100 grams brown sugar provides sweetness and moisture
- 30 grams granulated sugar for sweetness
- 65 grams liquid coconut oil adds moisture
- 1 large egg binds ingredients
- 4 grams vanilla extract for flavor
- 100 grams all-purpose flour provides structure
- 3 grams baking powder leavening agent
- 2 grams baking soda leavening agent
- 4 grams cinnamon warm spice flavor
- 4 grams pumpkin pie spice adds depth of flavor
- 3 grams salt enhances overall flavor
For the Cream Cheese Frosting
- 30 grams cream cheese richness in frosting
- 55 grams unsalted butter richness in frosting
- 120 grams powdered sugar sweetness in frosting
- 4 grams vanilla extract for frosting flavor
- splash cream for consistency of frosting
- pinch salt enhances frosting flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the canned pumpkin and sourdough discard, stirring until smooth.
- In a separate bowl, whisk together the brown sugar, granulated sugar, and liquid coconut oil until well combined.
- Add the large egg and vanilla extract to the sugar mixture. Beat well until light and fluffy.
- In another bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk to combine.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Baking
- Pour the batter into a greased baking dish, spreading it evenly.
- Bake for about 30–35 minutes or until a toothpick inserted in the center comes out clean.
Frosting
- While the bars cool, prepare the cream cheese frosting by combining softened cream cheese, unsalted butter, and powdered sugar in a mixing bowl. Beat until smooth.
- Add the vanilla extract and a pinch of salt to the frosting mixture. Mix well.
Finishing Touches
- Once the pumpkin bars are completely cool, spread the cream cheese frosting over the top.
- Cut the bars into squares or rectangles for serving.