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There is a rectangle white plate in the center of the photo that contains three square sourdough pumpkin blondies. They have chocolate chips and pecans that are visible. Around the edges of the plate are white and yellow flowers and there are more in the bottom right of the image. At the left, there is a glass of milk. At the top of the image, there are two pieces of nutmeg.

BEST Sourdough Pumpkin Blondies (Easy and Delicious)

These sourdough discard pumpkin blondies are rich and packed with pumpkin spice flavor. They make a great fall treat to serve at Thanksgiving or any other special event!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 9

Equipment

  • 8x8 inch baking pan
  • 1 Rubber Spatula
  • 1 Small mixing bowl
  • 1 large mixing bowl
  • Parchment Paper
  • measuring cups
  • measuring spoons

Ingredients
  

  • 1½ cup All-purpose flour
  • ¾ teaspoon Salt
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ⅓ cup sourdough discard, unfed
  • ½ cup pumpkin puree
  • 12 tablespoons unsalted butter or vegan butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 egg or vegan egg
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips + 2 Tbsp set aside for topping
  • ½ cup chopped pecans + 1 tbsp set aside for topping

Instructions
 

  • Preheat oven to 375℉
  • Spray and 8x8 inch baking pan with cooking spray. Line the bottom of the pan with parchment paper, leaving overhang on two sides.
  • Whisk together the flour, pumpkin pie spice, salt and baking powder in a small mixing bowl. Set aside.
  • In a medium, microwave-safe mixing bowl, microwave the butter for 30 seconds. Remove bowl from microwave and stir the butter. Continue to microwave at 10 second intervals until melted, stirring between each interval.
  • Stir in the granulated sugar and brown sugar until combined.
  • Add the egg, sourdough discard, pumpkin puree, and vanilla extract and stir until smooth.
  • Slowly, mix in the dry ingredients until mostly smooth with no large chunks of flour present. Small, flour clumps are fine. Stir in the chocolate chips and pecans.
  • Pour the batter into the prepared baking pan. Use a rubber spatula to spread the batter evenly in the pan and smooth the top.
  • Top with reserved chocolate chips and chopped pecans.
  • Bake in preheated oven for 35-37 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool 15 minutes before serving.
Keyword Bars, Cookie Bars, Cookies, Fall Desserts, Pumpkin Recipes, Sourdough Discard, Thanksgiving Dessert
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