Skip to Content

Recipe: Pumpkin Cream Cheese Bread in a Jar

pumpkin cream cheese bread

As an Amazon Associate, I earn from qualified purchases. 

Fall is just right around the corner and if you’re anything like me, you love ANYTHING pumpkin. Pumpkin lattes, pumpkin chai tea, pumpkin pie, pumpkin cookies, pumpkin cheesecake (super simple 5 min recipe I love), pumpkin pretzels (super fun for the kids) and one of my favorites pumpkin cream cheese bread. On top of loving pumpkin, eating anything out of a mason jar is just fun right? This is a fun recipe to make and it’s pretty much fool proof!

Get comfy in a pair of these comfy lounge pajamas you can purchase at Amazon then enjoy making this and get the kiddos involved too, they’ll love it!


8 4oz mason jars or 4 8oz mason jars
1 15oz can of pumpkin puree
1 cup of oil
cup of water
3 cups of sugar
4 eggs
3 ½ cups of flour
2 teaspoons of baking soda
1 teaspoon of nutmeg
½ teaspoon of ground cloves
¼ teaspoon of ginger

Cream cheese mixture:

4 oz of cream cheese
1 egg
1 cup of sugar
1 teaspoon vanilla


Preheat oven to 350.  Spray mason jars with cooking spray.

In large bowl mix together can of pumpkin puree, eggs, oil, water and sugar until well blended.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

Stir the dry ingredients into the pumpkin mixture until well blended.

In a small bowl mix cream cheese, egg, sugar, and vanilla.

Fill mason jar half way with pumpkin mix, you will have leftovers for the top.

Put your cream cheese mix on top.

pumpkin cream cheese 2

Pour a little more pumpkin mix to cover the cream cheese mix.

Place all mason jars on a cookie sheet and bake for 20 minutes or until tooth pick comes out clean.

Cover with lids and store for 1-2 weeks or serve immediately.



Thursday 22nd of September 2022

I think the directions are off regarding the number and size of the jars. I thought 4 8oz jam jars was too little so I doubled the recipe- BIG mistake! I've got 12 jam jars that majorly overflowed. The remaining batter was put in 8 16oz pint jars. I filled these only half-way to avoid the volcano effect.


Monday 8th of November 2021

Who has actually made this? Because I followed this recipe last night and got a Pumpkin volcano MESS!


Monday 4th of November 2019

Says it will keep 1-2 weeks.. in the fridge? Does this need refrigeration?

Armando Rincon

Thursday 28th of September 2017

very nice presentation, looks Delicious

Karen Iona Jaras

Thursday 13th of July 2017

These look so delicious and fancy, my only concern would be soaking and scrubbing the jars after the fun is over.