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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
⅔ cup of water
3 cups of sugar
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 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.
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.