Mini Pumpkin Layer Cakes

I can’t believe we’re less than a week away from Thanksgiving. This fall has gone by so fast! We got a lot of snow this week, so it kind of feels like we skipped fall and went straight to winter!

I’m not happy about the snow, but I am excited for Thanksgiving! My menu is finalized, groceries have been bought, and the turkey is thawing. Besides the turkey I’ll also be making homemade Rosemary Dinner Rolls, Cranberry Pear Crumble Pie, Walnut-Streusel Pumpkin Pie, and Apple Brie Cups, and a Cranberry Pecan Cheeseball for appetizers. My mom is flying in from Florida and will be staying with us for a couple of weeks. She’s got the potatoes covered for Thanksgiving and will be making my favorites: Candied Sweet Potatoes and Holiday Mashed Potatoes. Other family members will be bringing stuffing and vegetable side dishes (our family can’t have a holiday meal without Broccoli Cheese Casserole)!

While we will be having the traditional Thanksgiving dessert of pie, these Mini Pumpkin Layer Cakes in mason jars would be a great option for a holiday dessert. The frosting in this recipe is amazing! I could eat it by the spoonful. It’s creamy, sweet and goes so well with the fluffy and moist pumpkin cake. I got the cake recipe from my grandma who is always suggesting new recipes to me and sending me different baking ideas. She cooks probably just as much as I do!

I used these jelly jars for this recipe, but any small jars will work. I tied a bow around each jar with jute string to make them extra cute. These mini cakes are the perfect size dessert to eat after a huge feast!

If you’re looking for other Thanksgiving dessert ideas that aren’t a traditional pie, be sure to check out these recipes:

Apple Pie Stuffed Cupcakes

Caramel Apple Cheesecake Bars

Mini Mason Jar Apple Pies

Brownie Bites

Servings: 18-20

Ingredients:

For the cake:

15 ounce canned pumpkin

2 cups sugar

1 cup vegetable or canola oil

4 large eggs

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

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For Cream Cheese Frosting:

1/2 cup butter, softened

6 ounces cream cheese, softened

2 teaspoons vanilla

4 1/2 cups powdered sugar

Chocolate, orange, or seasonal sprinkles (optional)

Directions:

1. Preheat oven to 350 degrees and prepare a half-sheet sized rimmed baking sheet with non-stick spray.

2. Combine pumpkin, sugar, oil, and eggs in a medium-sized mixing bowl. Use a hand mixer and mix until ingredients are combined.

3. In a separate mixing bowl, combine flour, baking soda, cinnamon, salt and ginger. Stir until combined. Slowly add the dry ingredients to the wet ingredients. Mix ingredients until the batter is smooth and all ingredients are combined.

4. Pour batter onto baking sheet and spread into an even layer. Bake for 20-25 minutes; until inserted toothpick comes out cleanly.

5. While cake is baking, prepare the frosting. Combine butter and cream cheese in a bowl and mix until smooth and combined. Add vanilla and mix again. Add powdered sugar one cup at a time and mix frosting on low speed until incorporated.

6. Once cake is baked, allow to cool to room temperature. Then use a round cookie cutter to cut cake into 36-40 circles.

7. Put one piece of cake in each jar. Pipe or spread one to two tablespoons of cream cheese frosting on each layer of cake. Next, add second layer of cake and top with a final layer of frosting. Add sprinkles if desired. Tie a bow with jute or twine around each jar.

Note: You can prepare the cake recipe in a 10×15 baking sheet and frost for an easy-to-make delicious pumpkin layer cake. If you make the Mini Layer Cakes in jars, you will have cake pieces and crumbs leftover. You can combine those with frosting to make cake pops or bake into a pumpkin bread pudding.