I love that you can take an ordinary jar and bring it to life! A fun thing to do is to combine different orange-colored candies inside the jars with the cake and buttercream to create different flavors and textures. - Duff
1⅔ cups all-purpose flour
1 tsp. baking soda
¾ tsp. kosher salt
1¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ tsp. ground ginger
⅛ tsp. ground cloves
1 cup canned pumpkin
½ cup vegetable oil
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs, at room temperature
⅓ cup whole buttermilk, at room temperature
½ tsp. vanilla extract
⅔ cups semisweet chocolate chips
3 cups buttercream frosting
10 (8-oz.) wide-mouth jars with lids
Preheat oven to 350°. Grease a 9-inch square pan, and line with parchment paper; grease parchment. Whisk together flour, baking soda, salt and spices in a large bowl; set aside.
Whisk together pumpkin, oil and sugars in a separate bowl. Whisk in eggs 1 at a time. Whisk in buttermilk and vanilla. Add pumpkin mixture to flour mixture; whisk until combined. Fold in chocolate chips. Pour batter into prepared pan.
Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool in pan 15 minutes; transfer to a wire rack, and cool completely. Cut into 1-inch cubes.
Spoon or pipe ¼-inch frosting in bottom of each jar. Top each with 4 cake cubes, lightly pressing together. Repeat layers until jar is filled ½-inch below rim, finishing with frosting. Seal jars. Draw jack-o’-lantern faces on jars with permanent marker (or cut and paste black construction-paper shapes). Store in fridge up to 1 week.