Sourdough Pumpkin Bars
Indulge in the perfect fall treat with these mouthwatering sourdough pumpkin bars. A delightful blend of tangy sourdough and sweet pumpkin, this recipe is a must-try!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lauralivesthegoodlife.com.
Cooking tools:
- Pressure cooker
- Trivet
- Food processor
- Immersion blender
- Blender
- Hand mixer
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Whisk
- Fork
- Chef's knife
- Cutting board
- Toothpick
- Refrigerator
- Airtight container
- Plastic wrap
Ingredients
- 15 ounces pumpkin puree (1 can)
- 1/2 cup milk (dairy or non-dairy)
- 1 cup sourdough starter (active or discard)
- 1/2 cup sugar*
- 1/3 cup softened butter, coconut oil (liquid) or avocado oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 2 cups all purpose flour
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