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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.
Course Dessert
Cuisine American
Keyword pumpkin spice bars, sourdough
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 people
Calories 10kcal
Cost $5

Ingredients

For the Cake:

  • 3 large eggs 150 g
  • 300 g sugar
  • 100 g oil any neutral oil — avocado, olive, or coconut
  • 450 g pumpkin purée about 1 full 15 oz can
  • 120 g sourdough starter fed or unfed
  • 250 g all-purpose flour or bread flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp nutmeg optional, for extra warmth

For the Cream Cheese Frosting:

  • 225 g cream cheese softened (1 package)
  • 240 g powdered sugar 2 cups

Instructions

Make the Batter:

  • In a small bowl, mix the sourdough starter with baking soda and let it bubble for about 1 minute. This helps activate the rise and gives a light, fluffy texture.
    120 g sourdough starter, 1 tsp baking soda
  • In the bowl of a stand mixer, whisk together the eggs, sugar, oil, and pumpkin purée until smooth.
    3 large eggs, 300 g sugar, 100 g oil, 450 g pumpkin purée
  • Add the starter–baking soda mixture to the bowl and mix briefly to combine.
  • Add the baking powder, salt, cinnamon, and nutmeg, and mix on low speed.
    2 tsp baking powder, 2 tsp cinnamon, 1 tsp salt, ½ tsp nutmeg
  • Gently mix in the flour until just combined — don’t overmix to keep the crumb soft.
    250 g all-purpose flour

Bake the Bars:

  • Preheat oven to 350°F (175°C).
  • Grease or line a 9x13-inch (23x33 cm) baking pan.
  • Pour the batter into the pan and spread evenly.
  • Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely before frosting.

Prepare the Frosting:

  • In a stand mixer, beat cream cheese for 3–5 minutes until light and creamy.
    225 g cream cheese, 240 g powdered sugar
  • Add powdered sugar and beat again until smooth and fluffy.
  • Spread evenly over cooled bars.

Serve and Enjoy:

  • Cut into squares or rectangles and enjoy these soft, spiced, tangy-sweet sourdough pumpkin bars with tea or coffee. Perfect for cozy fall days or your Thanksgiving dessert table!

Notes

Storage:
Fridge: Store covered up to 5 days.
Freezer: Freeze unfrosted bars up to 2 months. Thaw overnight and frost before serving.