Pumpkin Cakes in a Jar
Indulge in the cozy flavors of autumn with these delightful Pumpkin Cakes in a Jar! Perfectly spiced with cinnamon, nutmeg, and ginger, these moist pumpkin cake layers are paired with a luscious cream cheese frosting to create an irresistible, portable dessert. Baked and assembled in just under an hour, this recipe puts a fun, modern spin on traditional pumpkin cake by packaging it in charming individual jars—ideal for gatherings, gifting, or a convenient treat to savor at home. Each cute jar is filled to the brim with alternating layers of fluffy cake and velvety frosting, topped with a sprinkle of cinnamon or crushed graham crackers for an extra touch of elegance. With easy make-ahead refrigeration and customizable serving size, these Pumpkin Cakes in a Jar are as practical as they are delicious. Perfect for fall festivities, holiday dinner parties, or a cozy sweet anytime!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 0.5 cup Vegetable oil
- 1 cup Pumpkin puree
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 8 ounces Cream cheese, softened
- 0.25 cup Unsalted butter, softened
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 8 jars Eight 8-ounce jars
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil until well blended. Add the pumpkin puree, eggs, and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan, then cut it into small cubes or rounds that fit the jars.
In the meantime, prepare the frosting by beating the softened cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating until fully incorporated after each addition.
Stir in the heavy cream and beat the frosting until light and fluffy.
To assemble: Layer the cake cubes or rounds into each jar, alternating with spoonfuls of the cream cheese frosting. Repeat until the jars are full, ending with a frosting layer.
Optional: Garnish the top with a sprinkle of cinnamon or crushed graham crackers.
Seal the jars with lids and refrigerate until ready to serve. Serve chilled or at room temperature.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 387 mg | 17% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 69.8 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
