Ingredients:

  • 1 cup (240g) sourdough discard
  • 1 cup (240g) pumpkin purée
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 tsp (10g) ground cinnamon
  • 1 tsp (5g) pumpkin pie spice
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined.
  3. Stir in eggs, pumpkin purée, sourdough discard, and vanilla extract until the batter is smooth.
  4. Sift flour, baking soda, salt, cinnamon, and pumpkin pie spice into the wet ingredients.
  5. Fold the mixture gently with a spatula just until no streaks of flour remain; do not overmix.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25–30 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Allow bars to cool completely on a wire rack.
  9. Beat softened cream cheese and butter together, then mix in powdered sugar, vanilla, and heavy cream until smooth.
  10. Spread the frosting evenly over the cooled bars.