Name: Pumpkin Bars with Sourdough Discard - Amy Bakes Bread
Brand: amybakesbread.com
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Pumpkin Bars with Sourdough Discard - Amy Bakes Bread

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It’s not fall without a decadent and delicious pumpkin bar. And these pumpkin bars WITH sourdough discard – incredible. Not quite cake and not quite bar, this finds itself somewhere in the middle making for a moist and flavorful pumpkin bar. And the creamy frosting takes these over the top. I kept coming back for “just one more bite.” These homemade pumpkin bars using sourdough discard are seriously so good. I hope you love them too!Jump to RecipePrint RecipeSourdough Discard:&nbsp;You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard up to a week or two old.&nbsp; I always use 100% hydration sourdough discard.Sugar:&nbsp;Brown sugar and granulated sugar work together to give these bars a sweet flavor.Canned Pumpkin: Use canned pumpkin for this recipe (not pumpkin pie filling). I have not made this recipe with homemade pumpkin, though it tends to be more watery. If you want to try this with homemade pumpkin puree, drain it a bit or compensate with some extra flour.Coconut Oil: I love the tenderness that coconut oil brings to these pumpkin bars. Make sure to use it in its liquid state, but if you prefer, you can use vegetable oil instead.Spices: In this recipe I using love pumpkin pie spice, which enhances the sweet pumpkin flavor. Adding a little extra cinnamon gives these bars delicious flavor too.Creamy Frosting: This frosting is light, airy and complements the sourdough discard pumpkin bars so well. Make sure the ingredients are at room temperature and softened for best results.I love baking with sourdough&nbsp;discard&nbsp;and&nbsp;sourdough starter. Because I&nbsp;refresh&nbsp;my sourdough starter often, I end up with quite a bit of leftover discard in my fridge. I don’t like this discard to go to waste, so I find&nbsp;muffins,&nbsp;waffles,&nbsp;crackers,&nbsp;pretzels&nbsp;and&nbsp;rolls&nbsp;to put it into. The sourdough discard brings moisture, enhances the flavor and creates less kitchen waste. Pumpkin bars with sourdough discard are a great way to use up some of that extra discard and make something delicious.Wet Ingredients: Mix together canned pumpkin (not pumpkin pie filling), sourdough discard and sugars. Whisk together until the discard combines and the resulting batter is smooth. Add the egg and whisk until incorporated. Drizzle in the coconut oil, whisking as you go to incorporate and add the vanilla extract. The resulting mixture will look uniform and smooth.Dry Ingredients: To a small bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.Mix together: Add the dry ingredients on top of the wet ingredients and use a spatula or wooden spoon to mix together gently. Be careful not to over-mix the batter (that makes it tough).Preheat your oven to 350 degrees F. Prepare an 8 by 8 baking pan with parchment paper. Spread the batter into the pan, evenly pushing the batter out to the edges. Bake the pumpkin bars with sourdough discard for about 20-25 minutes until the bars are baked all the way through. Stick a toothpick or a sharp knife into the center of the bars. If it comes away clean, the bars are ready to be pulled out of the oven. Let the bars cool for about 5 minutes in the pan and then remove the bars using the parchment paper to a baking rack to cool.While the bars cool, whip up the frosting. Whip together the softened butter and cream cheese. Add powdered sugar, vanilla extract and splash of cream if needed (milk also works in a pinch). I also add a pinch of salt to balance out the flavors. Whip together with a hand mixer for a few minutes until creamy and delicious. If your frosting is too thick, add a little more cream and mix until you reach your desired consistency.Once the bars have cooled completely, spread the frosting on top of the pumpkin bars. Cut into pieces and dig in! These bars are the perfect treat to bring to a fall party or just to make for a weekend treat. Enjoy!Because of the cream cheese frosting, the bars should be refrigerated for a few days or placed in an airtight container and frozen for a month or two.Substitute vegetable oil or any other neutral-flavored oil. Melted butter would probably work too – I haven’t tried it yet, though.Homemade pumpkin puree is often more watery than canned pumpkin. If you choose to use homemade, the bars may turn out a little more “cakey.” Make sure to drain the puree before using.Print RecipePin Recipe The Best Sourdough Apple PieDisclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.Follow me on Instagram&nbsp;@amybakesbread, like&nbsp;Amy Bakes Bread&nbsp;on Facebook or follow me on&nbsp;Pinterest&nbsp;for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.It’s the season! Delicious recipe! Thanks for sharing!! 🎃🍞🍂🍁👩🏼‍🍳😋ReplyAmy Bakes BreadI am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.SubscribeSubscribe to my email list for new recipes and posts. No spam!Designed with WordPress.combloggers like this:

It’s not fall without a decadent and delicious pumpkin bar. And these pumpkin bars WITH sourdough discard – incredible. Not quite cake and not quite bar, this finds itself somewhere in the middle making for a moist and flavorful pumpkin bar. And the creamy frosting takes these over the top. I kept coming back for “just one more bite.” These homemade pumpkin bars using sourdough discard are seriously so good. I hope you love them too!Jump to RecipePrint RecipeSourdough Discard:&nbsp;You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor,...

Pumpkin Bars with Sourdough Discard - Amy Bakes Bread

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