Sourdough Pumpkin Bars
Ingredients
- 15 ounces pumpkin puree (1 can)
- 1/2 cup milk (dairy or non-dairy)
- 1 cup sourdough starter (active or discard)
- 1/2 cup sugar*
- 1/3 cup softened butter, coconut oil (liquid) or avocado oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 cups all purpose flour
Instructions
- Mix pumpkin puree, milk and sourdough starter together in a bowl.
- In another bowl, beat the butter (or oil) and sugar together until light and fluffy. Add in the vanilla extract and eggs and mix until well combined.
- Add the pumpkin puree mixture to the butter and sugar mixture and mix until all incorporated.
- Add the baking powder, baking soda, pumpkin pie spice and mix well. Slowly add in the flour and mix until just combined, without overtaxing. For a long ferment, cover well and refrigerate for 1-3 days.
- Preheat oven to 350°. Pour batter onto an oiled or parchment paper lined baking sheet and bake for 20-30 minutes or until a toothpick comes out clean. Let cool before frosting.*This is a very lightly sweetened bar. For a sweeter pumpkin bar, add 1 cup of sugar.
Notes
Cream Cheese Frosting
6 tablespoons softened butter
16 ounces softened cream cheese
8 tablespoons pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
In a mixer, whisk together butter and cream cheese until smooth. Add the rest of the ingredients and scrape down the bowl, if necessary. Beat until light and fluffy. Spread over cooled pumpkin bars.