Here’s a delicious recipe for Sourdough Pumpkin Cookie Bars—perfect for fall and a great way to use sourdough discard!
Ingredients:
- Wet Ingredients:
- 1/2 cup sourdough discard (unfed)
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- Optional Add-ins:
- 1 cup chocolate chips or white chocolate chips
- 1/2 cup chopped nuts (e.g., pecans or walnuts)
Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Mix the wet ingredients: In a large bowl, combine the sourdough discard, melted butter, pumpkin puree, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until smooth and fully incorporated.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine the wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix.
- Add optional ingredients: If using chocolate chips or nuts, gently fold them into the batter.
- Bake: Spread the batter evenly into the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and slice: Allow the bars to cool completely in the pan before slicing into squares or bars.
Enjoy!
These cookie bars are soft, moist, and packed with warm fall flavors. The sourdough discard adds a subtle tang that pairs beautifully with the pumpkin and spices!
