Easy Sourdough Pumpkin Bars with Cinnamon Cream Cheese Frosting
The perfect combination of pumpkin and sourdough in these amazing sourdough pumpkin bars. They are sweet, spicy, moist and tender. They are so flavorful and the perfect fall treat!
Servings 30 squares
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.