Sourdough Pumpkin Bars

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup sourdough starter (fed or unfed)
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• Powdered sugar for dusting (optional)
• Chopped pecans or walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
2. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
3. In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, sourdough starter, vegetable oil, and eggs. Mix until the ingredients are well blended and smooth.
4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
5. Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Once baked, remove the pan from the oven and allow the bars to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
7. Once cooled, cut into squares and serve. Dust with powdered sugar or top with chopped nuts if desired.