1. The sourdough discard brioche dough can be mixed by hand or a stand mixer.

   In a large bowl whisk together the sourdough discard, sugar, pumpkin puree, sour cream OR Greek yogurt, egg, and vanilla extract until combined.

2. To a separate bowl whisk together the flour, baking soda, baking powder, salt, and cinnamon and slowly add it to the wet mixture along with the softened butter.
3. Mix until the ingredients come together into a shaggy dough, then cover and let it rest for 20–30 minutes to hydrate and relax. It will be sticky- this is normal!
4. After resting, knead the dough (3-5 minutes) on a generously floured surface until it becomes smoother, but does not need to be perfect. Be careful not to add too much extra flour, as this can alter the final texture. It should remain slightly sticky even after kneading.
5. Place the dough in a buttered bowl, cover it, and place it in the fridge for 20-30 minutes or up to 18 hours. Chilling the dough makes it easier to handle.

Shaping Sourdough Discard Pumpkin Sticks

1. When ready to shape the pumpkin sticks, melt the butter and set aside. To a separate bowl whisk together the brown sugar and spices.
2. Lightly flour a sheet of parchment paper and place your dough on top. Sprinkle a little flour on your rolling pin and the top of the dough to prevent sticking, then roll the dough out into a 10×13-inch rectangle.
3. Pour the melted butter over the surface of the dough and use a pastry brush or the back of a spoon to spread it evenly to the edges. Sprinkle the pumpkin spice sugar mixture over the top in an even layer.
4. Using a pizza cutter, slice the dough in half lengthwise, then make vertical cuts every 1.5 inches to create about 16 sticks total.
5. Gently slide the parchment paper and pumpkin sticks directly onto a baking sheet.
6. Bake in a preheated 350°F (175°C) oven for 18–22 minutes, or until the centers are fully baked. The internal temperature should read at least 190°F (88°C) for doneness.

How to make the maple cream cheese frosting

1. In a medium bowl, beat together the cream cheese and butter with a hand mixer (or stand mixer) until smooth and creamy.
2. Add the maple syrup and mix until fully combined.
3. Gradually add the powdered sugar, ½ cup at a time, mixing on low speed until incorporated. Scrape down the sides of the bowl as needed.
4. Add milk a little at a time until you reach your desired frosting consistency- thick and spreadable or slightly looser for drizzling.
5. Taste and adjust: add more powdered sugar for sweetness/thickness, or more maple syrup if you’d like a stronger maple flavor.
6. Drizzle the frosting over top or use it as a dipping sauce!
7. These sourdough discard pumpkin sticks stay fresh for up to 3 days at room temperature in an airtight container, or can be frozen for up to 2 months. Once frosted, keep them in the fridge. they’ll stay fresh for up to 5 days