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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:

• Eggs: Eggs act as a binding agent and provide structure to the bars. They contribute to the overall texture and help with leavening.
• Sugar: Sugar adds sweetness to the bars. It also helps in creating a tender texture and contributes to browning during baking.
• Oil: Oil adds moisture to the bars, making them soft and moist. It also enhances the overall richness of the bars. You can use any oil like avocado, olive, or coconut oil.
• Pumpkin Puree: Pumpkin puree is the key ingredient that gives these bars their pumpkin flavor and moist texture. It also adds natural sweetness.
• Sourdough Starter: Sourdough starter adds a tangy and slightly fermented flavor to the bars. You can use fed or unfed sourdough starter.
• Flour: Flour is the main dry ingredient that provides structure to the bars. It forms the base of the batter. I recommend King Arthur All Purpose Flour or Bread Flour.
• Baking Powder: Baking powder is a leavening agent that helps the bars rise and become light and fluffy. I recommend Bob’s Red Mill Baking Powder.
• Cinnamon: Cinnamon adds a warm and aromatic spice flavor to the bars, complementing the pumpkin.
• Salt: Salt enhances the overall flavor of the bars. It also balances the sweetness and other flavors in the recipe.
• Baking Soda: Baking soda is another leavening agent that interacts with the acid in the sourdough starter to help the bars rise.
• Vinegar: Vinegar reacts with baking soda to create additional leavening, contributing to the bars’ light and fluffy texture.
• Nutmeg (optional): Nutmeg adds a warm and nutty flavor to the bars. It’s optional but can enhance the overall spice profile.

Cream Cheese Frosting:

• Cream cheese:  Softened cream cheese is perfect for frosting
• Powdered sugar: Mixed with the cream cheese to create a sweet, tangy frosting.

How to make sourdough pumpkin spice bars:

Make the batter:

1. In the kitchen aid stand mixer, beat together the eggs, sugar, oil, pumpkin puree and sourdough starter.
2. Next add in the baking powder, salt, cinnamon.
3. Mix the baking soda with the vinegar, they will create a foam. Add to the mixture.
4. Add flour and mix on low for 1 minute until well incorporated.

Bake the cake:

1. Preheat your oven to 350 F.
2. Butter your 9×13 pan.
3. Pour the batter into the 9×13 pan and bake for 40-50 mins, or until a toothpick comes out clean.
4. Wait for it to cool off.

Prepare the frosting:

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

Serve:

1. Once the cake has completely cooled, spread the cream cheese frosting on the top.
2. Slice and serve!
3. Enjoy

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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

 

Make the batter:

• 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 on low for 1 minute until well incorporated.

Bake the cake:

• Preheat your oven to 350 F.
• Butter your 9×13 pan.
• Pour the batter into the 9×13 pan and bake for 40-50 mins, or until a toothpick comes out clean.
• Wait for it to cool off.

Prepare the frosting:

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

Serve:

• Once the cake has completely cooled, spread the cream cheese frosting on the top.
• Slice and serve!
• Enjoy

Keyword pumpkin spice bars, sourdough

If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch