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sourdough Pumpkin blondies
5.0 from 3 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 Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course: Dessert
Cuisine: American
Keyword: sourdough pumpkin blondies
Servings: squares

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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

  1. **See notes for how to toast pecans**

    Preheat the oven to 350 degrees F and line a 9x9 or 8x8 baking pan with parchment paper.

  2. In a large bowl whisk together the melted butter, brown sugar, sugar, pumpkin puree, sourdough starer, egg, and vanilla until smooth.
  3. In a separate bowl whisk together the flour, baking powder, cornstarch, salt, and pumpkin pie spice.
  4. 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.

  5. 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.

  6. 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).

  7. 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.

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