In a small bowl, beat the softened cream cheese with the honey using a fork until smooth and spreadable. If the cream cheese is still a little stiff, microwave it for 10 seconds and stir again. Set this aside.

In a medium bowl, stir together the oats, milk, pumpkin puree, 1 tablespoon of the maple syrup, pumpkin pie spice, vanilla, and salt until evenly combined. Taste and adjust sweetness with the remaining tablespoon of maple syrup if you like.

Spoon a few tablespoons of the pumpkin oat mixture into each mason jar as the base layer. Add a generous spoonful of the cream cheese mixture on top, then continue layering with more pumpkin oats and another dollop of cream cheese until both jars are full. Finish with any remaining cream cheese on top.

Seal the jars with lids and refrigerate for at least 8 hours or overnight. The oats will absorb the milk and soften into a thick, creamy texture.

When you are ready to eat, toast the pecans. Melt the butter in a small dry skillet over medium heat. Add the chopped pecans and stir constantly for 2 to 3 minutes until they smell nutty and are lightly golden. Watch them closely because they can burn quickly. Remove from heat and let them cool for a minute.

Give the overnight oats a good stir to blend the layers together. Spoon the warm toasted pecans on top and serve immediately directly from the jar.