Indulge in the ultimate fall comfort food with this no-bake Pumpkin Mason Jar Dessert!
Layers of creamy pumpkin cheesecake filling, fluffy whipped cream, and buttery pound cake create a decadent and satisfying treat that's perfect for Thanksgiving, Halloween, or any cozy autumn gathering.
These adorable mason jars are not only delicious but also make a stunning presentation that's sure to impress your guests. Get ready to fall in love with this easy and irresistible pumpkin spice delight!
Check out all the other easy pumpkin desserts that you can prepare for your family to celebrate the taste of Fall!
This was inspired by my Pumpkin Cheesecake Pudding recipe also on this site. It's another easy no-bake dessert that I know you love. And to be honest with you, I love them too!
This easy dessert recipe would make a great addition to a dessert buffet for Thanksgiving or any other holiday celebration. It's even delicious for a weekend family get-together.
Looking for more Easy Desserts and Pumpkin Recipes? Try my Pumpkin Cheesecake in a Jar or my Mason Jar Pumpkin Cheesecake recipe.
Table of Contents
Prep-Ahead Recipe Tips
Here are a few prep-ahead tips to help you make this recipe for company:
- Prepare the pudding following the directions and store in a covered container in the refrigerator.
- Also, slice and cut out the pound cake ahead of time. Store them in a plastic storage bag.
- The next day, prepare the dessert according to the steps above.
- Cover each cup with plastic wrap and store in the refrigerator until ready to serve.
- Right before serving, add the whipped cream and chopped pecans.
Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. For exact amounts and to easily shop for everything, click the Instacart button in the recipe card below to add the ingredients straight to your cart!
Recipe Variations and Substitutions
Here are a few ways you can change up this recipe:
- Dip - this pumpkin cheesecake pudding would also make a great dip. Place it in a bowl surrounded by cinnamon crackers for a fun appetizer.
- No Bake Pie - add the mixture to a store bought graham cracker pie shell and you have another easy dessert.
- See this No Bake Pumpkin Cheesecake with Pudding Mix on my website!
- Fat Free Cool Whip - you could substitute a lower calorie or fat free version of the whipped topping.
- Ginger Snap Cookies - try using a different flavor of cookie crumbs to layer the pudding.
- Pumpkin Bread - replace the pound cake with pumpkin bread!
Step-by-Step Instructions
Step 1: In a stand mixer, beat cream cheese until light and fluffy. Mix in pumpkin puree and pumpkin pie spice until combined. Scrape the bowl, then add condensed milk and pudding mix, mixing until smooth. Refrigerate for 30 minutes or until firm. (Can be made ahead and refrigerated overnight.)
Top Recipe Tip
Make sure both the Cool Whipped Topping and the cream cheese are softened to room temperature before combining them with the
Prepare the Pound Cake Circles
Step 2: Unwrap the pound cake and slice it into ½ to 1-inch thick pieces. Use an inverted mason jar as a cookie cutter to cut out circles. Place the pound cake circles into the bottom of the mason jars, using a tart tamper if needed to gently push them down.
Add the Pudding Mixture
Step 3: Layer the chilled pudding mixture and Cool Whip in the mason jars, repeating as desired. Top with whipped cream, chopped pecans, and a sprinkle of cinnamon sugar for extra flavor.
Serving Tips
Step 4: Chill until ready to serve. Just before serving, top each jar with a dollop of whipped cream and a sprinkle of chopped pecans.
Before You Begin!
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Storage Instructions
Refrigerate: Store the mason jar desserts in the refrigerator covered with either the mason jar lids or plastic wrap for 2 to 3 days. It's best to store them without the whipped cream on top.
These ingredients do not stand up well to freezing.
More Mason Jar Desserts to Love
📖 Recipe Card
Pumpkin Mason Jar Dessert
Ingredients
Equipment
Video
Method
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it's light and fluffy; about 3 minutes.
- Add the pumpkin puree and pumpkin pie spice and mix until completely combined.
- Scrap down the sides of the bowl.
- Add the sweetened condensed milk, followed by the vanilla pudding mix.
- Mix again until everything is combined.
- Refrigerate the mixture until the pudding has firmed up. This should take about 30 minutes or so.
- At this point you could store the mixture in an air-tight container and refrigerate till the next day.
- Remove the pound cake from the packaging and set on a cutting board.
- Slice the pound cake into ½ to 1 inch slices.
- Then place an inverted mason jar on top of the pound cake slice and press down. We're using the mason jar as a cookie cutter or biscuit cutter.
- Place the cut out pound cake into the bottom of the mason jar. Use the tart tamper if necessary to get the slice down to the bottom without it breaking.
- Remove the pudding mixture from the refrigerator and add a scoop to each mason jar.
- Add a layer of Cool Whip and then add another layer of pudding.
- You could add as many layers as your mason jar will hold, but I think two layers is fine.
- Top each mason jar with whipped cream, chopped pecans and a sprinkle of cinnamon/sugar if desired.
Michele Michael Graham says
These are so great and so personal. No plates needed. Thanks for sharing at Funtastic Friday.
Laurie says
These are so pretty in the quilted mason jars! I’m glad that simple presentation like this can really work!
The recipe looks good. I’m gonna think of a way to make it vegan!
Blessings,
Laurie
Ridge Haven Homestead
Homestead Blog Hop
Lois says
Hope you can get the recipe to work for you. Thank you!