Home
- Preparing Time: 1 hour and 5 minutes
- Total Time: -
- Served Person: 16
- 1 teaspoon baking soda
- 3 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground ginger
- cooking spray
- 1/2 cup butter, softened
- 4 eggs
- 8 1-pint wide-mouth canning jars with lids and rings
- 3 1/2 cups brown sugar, packed
- 1 (15 ounce) can pumpkin
- 1 cup pecans, coarsely chopped
- Carbohydrate 71.5
- Cholesterol 56
- Fat 12.1
- Protein 5.3
- Sodium 259
- Calories 406 calories;
Preheat oven to 325 degrees F (165 degrees C). Liberally spray 8 pint-size wide mouth canning jars with cooking spray. Beat brown sugar and butter together in a stand mixer until light and fluffy, 3 to 4 minutes; beat in pumpkin and eggs until smooth and creamy, about 2 minutes. Whisk flour, baking powder, baking soda, ground cinnamon, and ground ginger together in a bowl until well blended. Stir flour mixture into pumpkin mixture until combined, 1 to 2 minutes. Stir pecans into batter. Spoon batter evenly into 8 canning jars, filling half-way. Place jars on a baking sheet. Bake in preheated oven until a tooth pick inserted in the center comes out clean, 45 to 50 minutes. Remove from oven and immediately place lids on jars.
