This recipe is great for kids and adults. These sourdough discard pumpkin bars are easy to grab for breakfast or dessert. They are so light and fluffy, you’ll have to stop yourself from eating the whole pan!
Ingredients:
- 225 grams canned pumpkin (not pumpkin pie filling), about 1 cup
- 100 grams sourdough discard, about 1/2 cup
- 100 grams brown sugar, about 1/2 cup
- 30 grams granulated sugar, about 2 Tablespoons
- 1 large egg
- 65 grams liquid coconut oil or other neutral-flavored oil, about 1/3 cup
- 4 grams vanilla extract, about 1 teaspoon
- 100 grams all-purpose flour, about 3/4 cup
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Whipped Cream Cheese Frosting:
1. 30 grams cream cheese, softened, about 1 oz
2. 120 grams powdered sugar, about 1 cup
3. 4 grams vanilla extract, about 1 teaspoon
4. Splash of milk/cream if needed
Directions:
- Preheat the oven to 350º F. Line an 8 x 8 metal pan with parchment paper or spray with butter.
- In a medium-sized bowl, whisk together the canned pumpkin, sourdough discard, and sugars until combined.
- Drizzle in melted coconut oil and whisk until completely incorporated.
- Then add egg and vanilla extract, whisking until fully combined and smooth.
- To a small bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- Add the dry ingredients to the wet ingredients and mix until no dry streaks remain.
- Pour the mixture into the parchment-lined baking pan and smooth.
- Bake for about 20-25 minutes until baked through. Insert a toothpick or sharp knife into the center of the bars to make sure they’re fully cooked.
- Make the frosting while the bars cool (bars must be completely cool to frost!).
- Whip together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Add a splash of milk/cream if needed to smooth out the consistency.
- Spread the frosting on top of the cooled bars. Enjoy!
Notes:
Servings: 16
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 55+ minutes (does not include cooling time)
Other: Melt the oil/make sure the coconut oil is in its liquid state!
This recipe sounds so delicious and perfect for busy mornings! The idea of using sourdough discard is brilliant for being budget-friendly. Definitely trying this with my kids for breakfast. Great, practical tip!
This recipe sounds so brilliant and perfect for busy mornings! The idea of using sourdough discard is a genius way to be budget-friendly, and I love how light and fluffy the bars must turn out. As a busy mom, having easy grab-and-go breakfast or dessert options is a lifesaver, and this sounds just the ticket. Plus, the combination of pumpkin and sourdough discard could be so comforting and delicious. Definitely trying this with my kids this week—can’t wait to see how they like it! The step-by-step directions and tips are super helpful too. Thanks for sharing such a practical and tasty idea!speed stars unlock