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Cozy Individual Pumpkin Dump Cakes in Mason Jars: Easy Fall Dessert

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These individual pumpkin dump cakes in mason jars are cozy, portable, and somehow feel more special than their larger cousin. They are the kind of dessert that makes you slow down and actually enjoy the season.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup whole milk (or any milk)
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon nutmeg + 1/4 teaspoon cloves)
  • 1/4 teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (avoid pudding-in-the-mix varieties)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup chopped pecans or walnuts (optional)
  • Whipped cream or vanilla ice cream (for serving)
  • Caramel sauce (for serving, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Place your 4 wide-mouth mason jars on a baking sheet.
  2. Make the pumpkin base: In a medium mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, milk, vanilla extract, pumpkin pie spice, and salt until smooth and well combined.
  3. Fill the jars: Divide the pumpkin mixture evenly among the 4 jars, filling them about halfway to two-thirds full (about 1/2 cup per jar).
  4. Prepare the topping: In a separate small bowl, combine the cake mix and the chopped nuts (if using). Pour the melted butter over the top and stir with a fork until the mixture looks like coarse, crumbly sand.
  5. Top the jars: Sprinkle the cake mix mixture evenly over the pumpkin base in each jar (about 1/3 cup per jar). Do not press it down.
  6. Bake: Place the baking sheet with the jars in the preheated oven and bake for 22-28 minutes, until the tops are golden brown and the filling is bubbly around the edges.
  7. Cool slightly: Let the jars cool on the baking sheet for at least 10 minutes before serving.
  8. Serve: Top each jar with a generous dollop of whipped cream or a scoop of vanilla ice cream. Drizzle with caramel sauce if desired. Eat directly from the jar.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. For best texture, avoid cake mixes with pudding. Let butter cool slightly after melting before mixing with cake mix. Do not overmix the topping. Room temperature ingredients are important for best results. Jars can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: pumpkin dump cake, mason jar dessert, individual dessert, fall dessert, easy pumpkin recipe, small batch dessert

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