Sourdough Pumpkin Blondies (discard recipe)

As the crisp air and golden leaves of autumn arrive, I couldn’t resist giving my trusted sourdough blondies a seasonal twist. By folding in smooth pumpkin purée, warm fall spices, creamy white chocolate, and crunchy pecans, these bars turn into a pumpkin-pie-inspired treat that’s both comforting and a little indulgent.

They’re the perfect bake to enjoy with a mug of coffee, to share at gatherings, or to simply savor as the days grow cooler.

What makes sourdough pumpkin blondies stand out?

• Seasonal Flavor Twist: Pumpkin purée and warm spices transform classic blondies into a cozy fall-inspired treat.

• Perfectly Chewy: The sourdough starter adds just the right balance for a moist, chewy texture in every bite.

• White Chocolate & Pecans: Creamy white chocolate chunks and crunchy pecans elevate these bars with sweetness and crunch.

• Naturally Unique: The sourdough brings depth of flavor that pairs beautifully with pumpkin, making these blondies unlike any other fall dessert.

Tips for Success

• Use a metal pan: Using a metal pan for baking sourdough bondies is recommended for even heat distribution. This ensures they are cooked evenly.

• Room Temperature Ingredients: Use room temperature ingredients to ensure even mixing and a smooth batter.

• Measure Accurately: Weigh your ingredients for precise measurements, especially the flour and sugar, to achieve the desired consistency.

• Sourdough discard: I recommend using discard no more than a week old as this may result in a sour result.

• Do Not Overmix: Mix the batter just until combined to avoid developing too much gluten, which can result in tough blondies.

• Cool Completely: Allow the blondies to cool completely in the pan before cutting to prevent them from falling apart.

How to make sourdough pumpkin blondies: step-by-step

• 100 grams unsalted butter (melted)
• 100 grams light brown sugar
• 50 grams sugar
• 100 grams sourdough discard (brought to room temperature, fed or unfed works)
• 1 large egg
• 5 grams (1 teaspoon) vanilla extract
• 100 grams pumpkin puree (unsweetened)
• 140 grams all-purpose flour
• 1/2 teaspoon (3 grams) baking powder
• 1/2 teaspoon (2 grams) salt
• 1 teaspoon (3 grams) cornstarch
• 2 & 1/2 teaspoons pumpkin pie spice
• 100 grams white chocolate chips or chunks (I prefer cutting a white chocolate bar into chunks for best results)
• 60 grams pecans (toasted & chopped)

Equipment

• 1 metal 9×9-inch baking pan
• Parchment paper
• Food scale/measuring spoons
• Mixing bowl

Instructions

• Preheat the oven to 350 degrees F and line a 9×9 or 8×8 baking pan with parchment paper.

• In a large bowl whisk together the melted butter, brown sugar, sugar, pumpkin puree, sourdough starer, egg, and vanilla until smooth.

• In a separate bowl whisk together the flour, baking powder, cornstarch, salt, and pumpkin pie spice.

• Fold the dry ingredients into the wet a few times, then toss in the white chocolate chunks and pecans (reserve a small handful of each to sprinkle on top) and mix until just combined. Do not over-mix.

• Pour the batter into the prepared baking pan and top with reserved white chocolate and pecans. Bake the sourdough pumpkin blondies for 25-30 minutes or until a toothpick comes out clean from the center ( a few moist crumbs are okay). If baking in a 8×8 pan you may need a few extra minutes.

• Allow the sourdough pumpkin blondies to cool in the pan before cutting into squares and enjoying! For an extra cozy finish drizzle a light maple glaze over top (1 cup powdered sugar, 2 tablespoons maple syrup, & a splash of milk).

• Store the sourdough pumpkin blondies in an airtight at room temperature for up to 3 days or freeze individually wrapped squares.

More sourdough pumpkin recipes

• Sourdough Pumpkin Scones (with a maple glaze)
• Pumpkin Spice Sourdough English Muffins
• Sourdough Pumpkin Bread
• Sourdough Donut Muffins (with pumpkin spice)

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5 from 2 votes

Sourdough Pumpkin Blondies (discard recipe)

These sourdough pumpkin blondies are soft, chewy, and packed with warm spice, pecans, and white chocolate for the ultimate fall dessert

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: sourdough pumpkin blondies

Servings: 16 squares

Equipment

• 1 9×9 inch baking pan
• Parchment paper
• Food scale/measuring spoons
• Mixing bowl

Ingredients

Wet Ingredients

• 100 grams unsalted butter melted
• 100 grams light brown sugar
• 50 grams sugar
• 100 grams sourdough discard brought to room temp (fed or unfed works)
• 1 large egg
• 5 grams (1 tsp) vanilla extract
• 100 grams pumpkin puree unsweetened

Dry Ingredients

• 140 grams all-purpose flour
• 1/2 tsp (3 grams) baking powder
• 1/2 tsp (2 grams) salt
• 1 tsp (3 grams) cornstarch
• 2 & 1/2 teaspoons pumpkin pie spice

Inclusions

• 100 grams white chocolate chips or chunks I prefer cutting a white chocolate bar into chunks for best results)
• 60 grams pecans toasted and chopped (see notes on toasting instructions)

Instructions

• Preheat the oven to 350 degrees F and line a 9×9 or 8×8 baking pan with parchment paper.
• In a large bowl whisk together the melted butter, brown sugar, sugar, pumpkin puree, sourdough starer, egg, and vanilla until smooth.
• In a separate bowl whisk together the flour, baking powder, cornstarch, salt, and pumpkin pie spice.
• Fold the dry ingredients into the wet a few times, then toss in the white chocolate chunks and pecans (reserve a small handful of each to sprinkle on top) and mix until just combined. Do not over-mix.
• Pour the batter into the prepared baking pan and top with reserved white chocolate and pecans. Bake the sourdough pumpkin blondies for 25-30 minutes or until a toothpick comes out clean from the center ( a few moist crumbs are okay).

  If using a 8×8 pan you may need a few extra minutes of bake time.
• Allow the sourdough pumpkin blondies to cool in the pan before cutting into squares and enjoying!

  For an extra cozy finish drizzle a light maple glaze over top (1 cup powdered sugar, 2 tablespoons maple syrup, & a splash of milk).
• Store the sourdough pumpkin blondies in an airtight at room temperature for up to 3 days or freeze individually wrapped squares.

Notes

Sourdough discard: I recommend using discard no more than a week old as this may result in a sour flavor. An active starter can be used in this recipe. 

 

Toasting Pecans: For the best flavor, toast pecans on a baking sheet at 350°F (175°C) for 8–10 minutes, stirring once halfway through. Let them cool before mixing into the batter — it deepens the nutty flavor and adds extra crunch.

Cool Completely: Allow the sourdough pumpkin blondies to cool completely in the pan before cutting to prevent them from falling apart.