The Best Sourdough Pumpkin Bars with Cinnamon Cream Cheese Frosting
There is a chill in the air at our house. The past couple of weeks I can feel the change coming. When this happens, it is only natural to start baking everything pumpkin. And this year, I have been making these sourdough pumpkin bars on repeat. They are soft, moist, light and fluffy with an amazing pumpkin spice flavor.
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Today I am sharing my most recent pumpkin recipe with some of my favorite bloggers. They are sharing amazing pumpkin recipes as well. You can find links to all their recipes at the end of this post.
I have always found it funny that I do not like pumpkin pie, or pumpkin drinks, but pumpkin desserts like pumpkin cookies, pumpkin bread, muffins, or pumpkin cakes are pretty hard to resist.
This sourdough pumpkin cake is amazing. Its the perfect fall treat and a great way to use your extra sourdough discard. I have over 40 sourdough discard recipes on the website here, you can click below to see them all!
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Over 40 sourdough discard recipes below!
Sourdough discard recipes are a great option if you have excess sourdough starter. Sourdough discard is starter that has not been fed, so its technically inactive. Some people do not have excess sourdough discard, as they keep a small amount of starter. I usually have a good amount because I am baking a couple times a week, so I keep my excess discard in the fridge in a jar.
Get my easy sourdough pumpkin bars recipe below!
Easy Sourdough Pumpkin Bars with Cinnamon Cream Cheese Frosting
Ingredients
- 4 large eggs
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup sourdough discard inactive sourdough starter
- 15 oz can of pure pumpkin puree
- 2 tsp vanillla extract
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/2 tsp salt
1 batch of/or apx 3 cups Cream Cheese Frosting
Cinnamon Cream Cheese Frosting
- 8 oz softened cream cheese
- 6 oz softened butter
- 4-5 cups powdered sugar
- 2 tbsp heavy cream or milk
- 1/4 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Pre heat your oven to 350 degrees F
- Mix your wet ingredients. In a large bowl, add your pumpkin, sugar, eggs, vanilla extract, sourdough discard and salt and give this a good stir using a whisk. You do not need to use an hand mixer or stand mixer for this at all but you can if you prefer.
- Now to add your dry ingredients. Add your baking soda, spices, and flour and gently mix until all is well combined and there are no lumps of flour.
- Grease a large jelly roll pan ( apx 13 by 18 inch) with cooking spray.
- Pour the batter mixture into the pan, smooth it out and bake it on the center rack in the oven for 23-25 minutes or until a toothpick comes out clean from the center.
- Let the cake cool for about 1 hour at least. While it cools, you can mix up your cream cheese frosting.
- Once the cake has cooled, spread the cream cheese frosting over the entire cake. You can eat this immediately or let it sit a little longer.
- You can store this in an airtight container for up to a week in the fridge. I have also cut it in to pieces and froze them.
These have to be on your list to bake this fall. If you do not want to make sourdough pumpkin bars, I have a standard pumpkin bars recipe here!
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