- 1 stick unsalted butter (room temp)
- 2 large eggs
- 1½ cups sugar
- 1 cup canned pumpkin puree
- ½ cup lukewarm milk
- 1 2/3 cups flour
- 1¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Pecan halves
- Mini chocolate chips
- 6 half-pint (or 8-10 smaller) mason jars
Heat the oven to 350 degrees. Spray insides of mason jars with nonstick cooking spray.
In a large bowl, combine flour, cinnamon, nutmeg, allspice, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, beat sugar and butter together for about two minutes. Add eggs and beat until combined. Add pumpkin puree and milk and continue to beat. Slowly add dry flour mixture. Mix on lower speed until combined.
Pour batter into jars until almost 2/3 full and bake for 20-40 minutes (depending on jar size) or until toothpick inserted into the middle comes out clean. Using tongs or oven mitt, transfer jars to a wire rack to cool (for about 20-30 minutes). Cover with lids or plastic wrap and refrigerate for 2-3 hours. Using a knife or piping bag, cover with cheese cream frosting. Top off with mini chocolate chips or pecan halves.