When fall comes, this makes us want to eat warm, cozy foods. That’s where sourdough pumpkin bars come in! They mix the sour taste of sourdough with the sweet and spicy flavor of pumpkin. Whether you’ve been baking for years or you’re new to sourdough, you’ll love these bars.
Table of Contents
Recipe
Ingredients
For the bars:
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 1/2 cup oil (vegetable or coconut oil work well)
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
For the cream cheese frosting (optional):
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Steps
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the sourdough starter, pumpkin puree, oil, sugar, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bars to cool completely in the pan before cutting.
- If desired, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the bars are cool, spread the frosting evenly over the top before cutting into squares.
Tips and Tricks
- Sourdough Starter: Use active, bubbly sourdough starter for the best flavor and texture. If your starter is sluggish, feed it 4-8 hours before baking.
- Pumpkin Puree: While canned pumpkin puree works perfectly, you can also make your own from fresh pumpkin for an extra homemade touch.
- Spice It Up: Feel free to adjust the pumpkin pie spice to your liking. You can even create your own blend using cinnamon, ginger, nutmeg, and cloves.
- Oil Choice: While vegetable oil is neutral, coconut oil can add a subtle tropical note that pairs beautifully with the pumpkin.
- Gluten-Free Option: Experiment with gluten-free flour blends if you’re avoiding gluten. Just be sure to choose one that substitutes well in baked goods.
- Make-Ahead Frosting: The cream cheese frosting can be made a day in advance and stored in the refrigerator. Just let it come to room temperature before spreading.
How to Serve
These Sourdough Pumpkin Bars are versatile enough to be enjoyed in various settings:
- Dessert: Serve them as a delightful after-dinner treat, paired with a scoop of vanilla ice cream or a dollop of whipped cream.
- Snack: Pack them in lunchboxes or enjoy them as an afternoon pick-me-up with a cup of coffee or tea.
- Breakfast: Who says you can’t have pumpkin bars for breakfast? They pair wonderfully with a hot latte on a chilly morning.
- Potluck: These bars travel well, making them perfect for fall gatherings, potlucks, or bake sales.
- Gift: Package them in a decorative box or tin for a thoughtful homemade gift that screams “fall.”
Sourdough Pumpkin Bars for Fall Baking Bliss
Sourdough pumpkin bars are a great way to enjoy fall flavors and use up extra sourdough starter. The sour taste of the sourdough goes well with the sweet and spicy pumpkin. This mix of flavors makes you want to eat more! If you love sourdough or just want to try a new pumpkin dessert, you’ll probably want to make these bars often in the fall. Turn on your oven and make these yummy treats for yourself and your family or friends!
