Preheat the oven to 350 degrees.
In the bowl of a standing mixer (or large free standing mixing bowl if using a hand held mixer) cream the butter until smooth. Add both the granulated and brown sugars and cream together.
Add the eggs, and beat to fully combine.
In a separate bowl, combine the flour, baking soda, baking powder, salt, cardamom, allspice, nutmeg and stir to fully mix.
Slowly pour the dry ingredients into the butter-sugar mixture while beating on low, allowing the dry ingredients to combine with the wet before pouring more dry ingredients into the mixing bowl.
Add the applesauce and beat on low to combine.
Fold in the chopped apples and pecans.
Spray the inside of the Mason jars with no stick cooking spray.
Divide the batter evenly between the 6 Mason jars. Note: I found filling them to approximately ½ inch below the lowest lid thread allowed even amounts in each jar. Sprinkle with honey granules or sparkling sugar if desired.
Place the jars on a baking sheet and place in the oven for 25-30 minutes. Remove when they are a medium golden brown on top and don’t jiggle when moved (that was 25 minutes for me).
Allow to cool on a cooling rack until they can be easily handled. Serve as is or with a scoop of ice cream.