Sourdough Pumpkin Spice Bars

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This sourdough pumpkin spice bars are my comfort food! It comes together quickly and super delicious. The cream cheese frosting brings these bars to another level! It has the perfect combinations of tangy sourdough and warm pumpkin spice flavor. This recipe is perfect for your fall gatherings, the crowd will thank you.

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Tools you may need

• Kitchen aid stand mixer
• 9×13 baking pan
• Mixing cups and spoons

Ingredients

Cake:

• 3 eggs
• 1 + 2/3 cup sugar
• 1 cup oil
• 16 oz pumpkin puree
• 1/2 cup sourdough starter fed or unfed
• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp vinegar
• 1/2 tsp nutmeg (optional)

Cream Cheese Frosting

• 1 package 8 oz cream cheese
• 2 cups powder sugar

Directions

1. Preheat your oven to 350 F.
2. Butter your 9×13 pan and set aside.
3. In the kitchen aid stand mixer, beat together the eggs, sugar, oil, pumpkin puree and sourdough starter.
4. Next add in the baking powder, salt, cinnamon.
5. Mix the baking soda with the vinegar, they will create a foam. Add to the mixture
6. Add flour and mix.
7. Pour the batter into the 9×13 pan and bake for 40-50 mins, or until a toothpick comes out clean.
8. Wait for it to cool off.
9. Once the cake has completely cooled, spread the cream cheese frosting on the top.
10. Slice and serve!
11. Enjoy

Prepare the frosting

1. In the stand mixer whip the cream cheese for about 5 mins until smooth and creamy.
2. Add in 2 cups powdered sugar and mix well.

Sourdough Pumpkin Spice Bars

These sourdough pumpkin spice bars offer a unique twist on the traditional pumpkin spice treats, with the tangy notes of sourdough and warm pumpkin spice is a delight in every bite.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine American

Servings 4 people

Calories 10 kcal

Ingredients

  

Cake

• 3 eggs
• 1 2/3 cup sugar
• 1 cup oil
• 16 oz pumpkin puree
• 1/2 cup sourdough starter fed or unfed
• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp vinegar
• 1/2 tsp nutmeg optional

Cream Cheese Frosting

• 1 package cream cheese
• 2 cups powdered sugar

Instructions

 

• Preheat your oven to 350 F. 
• Butter your 9x13 pan and set aside.
• In the kitchen aid stand mixer, beat together the eggs, sugar, oil, pumpkin puree and sourdough starter.
• Next add in the baking powder, salt, cinnamon. 
• Mix the baking soda with the vinegar, they will create a foam. Add to the mixture.
• Add flour and mix. 
• Pour the batter into the 9x13 pan and bake for 40-50 mins, or until a toothpick comes out clean. 
• Wait for it to cool off. 
• Once the cake has completely cooled, spread the cream cheese frosting on the top. 
• Slice and serve!
• Enjoy!

Cream cheese frosting

• In the stand mixer whip the cream cheese for about 5 mins until smooth and creamy. 
• Add in 2 cups powdered sugar and mix well. 
• Place in fridge until you are ready to use.

Keyword pumpkin spice bars, sourdough