Pumpkin Mason Jar Dessert

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.

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

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.)

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.

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

Lois

Pumpkin Mason Jar Dessert

4 from 1 vote

Pumpkin Mason Jar Dessert is another easy pumpkin dessert that's made with a pumpkin cheesecake pudding mixture and then layered with store-bought pound cake.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 596

Ingredients Equipment Method Nutrition Video Notes

Video

Ingredients

  

1x2x3x?

• 1 - 8 ounce size cream cheese; softened
• 1 - 15 ounce canned pure pumpkin puree
• 1 - Jello Vanilla Instant Pudding Mix ; 3.4 ounce size
• 1 - 14 ounce can sweetened condensed milk
• 1 - 12 ounce Cool Whip Topping; defrosted
• 1 teaspoon pumpkin pie spice
• Redi Whip Whipped Cream
• Chopped pecans

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

• Mason Jars Canning Jars
• Tart Tamper, Wood

Method

 

1. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until it's light and fluffy; about 3 minutes.
2. Add the pumpkin puree and pumpkin pie spice and mix until completely combined.
3. Scrap down the sides of the bowl.
4. Add the sweetened condensed milk, followed by the vanilla pudding mix.
5. Mix again until everything is combined.
6. Refrigerate the mixture until the pudding has firmed up. This should take about 30 minutes or so.
7. At this point you could store the mixture in an air-tight container and refrigerate till the next day.
8. Remove the pound cake from the packaging and set on a cutting board.
9. Slice the pound cake into ½ to 1 inch slices.
10. 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.
11. 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.
12. Remove the pudding mixture from the refrigerator and add a scoop to each mason jar.
13. Add a layer of Cool Whip and then add another layer of pudding.
14. You could add as many layers as your mason jar will hold, but I think two layers is fine.
15. Top each mason jar with whipped cream, chopped pecans and a sprinkle of cinnamon/sugar if desired.

Nutrition

Serving: 1ServingCalories: 596kcalCarbohydrates: 60gProtein: 10gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 14gCholesterol: 53mgSodium: 251mgFiber: 3gSugar: 52g

Notes

You could substitute a lower calorie or fat free version of the whipped topping and pudding mix.

Tried this recipe?

Let us know how it was!