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
Servings: 16 squares
Equipment
- 1 9x9 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 9x9 or 8x8 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 8x8 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.
