For the sponge:
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 cup sourdough, either active or discard
1 - 1 1/4 cups milk, depending on how running your sourdough is.

Mix together and let sit on the counter overnight. You want your sponge to be very very thick, almost like a flat bread dough.

In the morning add the following ingredients:
1/2 cup butter, melted or browned
1 cup of honey
1/4 cup coconut sugar
2 eggs
16 ounces pumpkin puree
2 Tbs vanilla
2 tsp baking soda
1 tsp salt
2 Tbs cinnamon
1 1/2 tsp nutmeg
1 1/2 tsp ginger
1/8 tsp cloves
Chocolate chips or pecans (optional)

Directions:
1. Add the melted/browned butter, honey, and sugar to your mixer and whisk until smooth. Add in the pumpkin eggs and vanilla.
2. Mix in the cinnamon, nutmeg, ginger, cloves and the salt.
3. Add your sponge by adding spoonfuls around the bowl of the mixer. Mix for 30-60 second then scrap down the sides. Repeat mixing and scraping until 95% smooth then add the baking soda.
4. Fold in the chocolate chips and/or pecans.
5. Grease a half sized cookie sheet and spread the batter out evenly.
6. Preheat oven to 375 degrees and bake for 25 minutes. Cool completely before frosting.

For the frosting:
16 ounces cream cheese
1/2 cup butter
1/2 cup maple syrup
1 Tbs vanilla
Dash of salt

Mix until smooth and then top the bars! Sprinkle with cinnamon for a festive flare!
Then let them set up in the fridge for at least an hour. Enjoy!