Pumpkin Mochi

Name: Pumpkin Mochi
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 12
Ingredients: 2.5 cups mochiko (glutinous rice flour); 2 teaspoons baking powder; 2 cups white sugar; 4 eggs; 1 (29 ounce) can pumpkin puree; 1 (14 ounce) can sweetened condensed milk; 1 cup butter, melted; 2 teaspoons vanilla extract

Cook Time: 60 minutes

This delicious pumpkin mochiko cake combines the smooth texture of mochiko (glutinous rice flour) with the warm flavor of pumpkin. It's perfect for any occasion and sure to impress your guests.

Ingredients

2 cups mochiko (glutinous rice flour)
2 teaspoons baking powder
2 cups white sugar
4 large eggs
1 (29 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 cup unsalted butter, melted
2 teaspoons vanilla extract

Directions

Preheat your oven to 350F (175C). Lightly grease a 9x13-inch baking dish.
Sift together the mochiko, baking powder, and sugar in a large mixing bowl.
In a separate bowl, whisk together the eggs, pumpkin puree, sweetened condensed milk, melted butter, and vanilla extract.
Slowly add the egg mixture to the mochiko mixture and stir until well combined.
Pour the batter into the prepared 9x13-inch baking dish, spreading it out evenly.
Bake in the preheated oven for 1 hour, or until the top is golden and a toothpick inserted comes out clean.
Allow the cake to cool completely before slicing and serving.

Nutrition Facts (per serving)

Calories: 539
Total Fat: 21g (26% Daily Value)
Saturated Fat: 12g (62% Daily Value)
Cholesterol: 114mg (38% Daily Value)
Sodium: 397mg (17% Daily Value)
Total Carbohydrate: 83g (30% Daily Value)
Dietary Fiber: 3g (10% Daily Value)
Total Sugars: 54g
Protein: 8g (15% Daily Value)
Vitamin C: 4mg (4% Daily Value)
Calcium: 161mg (12% Daily Value)
Iron: 2mg (8% Daily Value)
Potassium: 314mg (7% Daily Value)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pumpkin Mochi

Origin of Pumpkin Mochi

The origins of mochi can be traced back to Japan, where it has been an essential part of their culinary tradition for centuries. Mochi itself is a glutinous rice cake known for its chewy and sticky texture, traditionally prepared during New Year celebrations. However, over time, this simple rice cake has evolved into a variety of dishes, including the fusion creation of Pumpkin Mochi. Combining the quintessential Japanese treat with pumpkina popular autumn ingredientthis dessert offers a delightful twist, ideal for the fall season. It has become a favorite in households looking to enjoy a seasonal, comforting dish with a chewy, slightly sweet texture.

Regional Variations

While mochi is most commonly associated with Japan, its variations can be found in many parts of East and Southeast Asia. In Hawaii, for example, mochi is often made with coconut milk, and other regions may include different fillings such as red bean paste or fruit. The Pumpkin Mochi, however, is a unique twist that blends the rich flavors of pumpkin with the traditional Japanese mochi base. In the United States, especially during the fall months, pumpkin-flavored treats are beloved, and this version of mochi has become a popular way to combine the chewy Japanese dessert with the comforting tastes of autumn.

Differences from Similar Dishes

At first glance, Pumpkin Mochi may resemble other pumpkin-based desserts such as pumpkin bread or pumpkin pie, but it differs in texture and preparation. Unlike pumpkin bread, which has a dense, soft crumb, Pumpkin Mochi has a chewy, almost custard-like consistency due to the use of mochiko (glutinous rice flour). This gives it a delightful, gooey texture that's distinct from traditional baked goods. Compared to pumpkin pie, Pumpkin Mochi does not have a traditional crust and is more of a soft, dense cake, offering a unique hybrid between a traditional mochi and a pumpkin-flavored dessert.

Where to Serve Pumpkin Mochi

Pumpkin Mochi is often served as a dessert during fall gatherings, potlucks, or family meals. Its rich flavor and satisfying texture make it a popular choice for autumn-themed occasions, especially around Thanksgiving. It is commonly served in a square or bar form, either warm or at room temperature. In Japan, mochi is traditionally served with tea, and Pumpkin Mochi can follow this tradition as well, providing a delightful complement to green or black tea. Its versatility makes it suitable as a breakfast treat, a snack, or even as part of a cozy dessert platter.

Interesting Facts About Pumpkin Mochi

Despite its resemblance to a cake, Pumpkin Mochi retains the chewy texture of traditional mochi thanks to the use of mochiko.
The use of pumpkin not only adds a natural sweetness but also provides additional health benefits, such as a good source of Vitamin A, fiber, and antioxidants.
Many people enjoy modifying the recipe to suit their personal tastesadding spices like cinnamon or nutmeg, or substituting ingredients such as coconut sugar for a more health-conscious version.
Although mochi is famous for its chewy texture, Pumpkin Mochi's unique composition results in a lighter, fluffier texture that appeals to those who are new to traditional mochi's dense chewiness.

In conclusion, Pumpkin Mochi is a modern take on a traditional Japanese dessert that combines the flavors of fall with the signature chewy texture of mochi. Its popularity continues to grow, and it has become a cherished seasonal treat, particularly in regions that embrace autumn flavors. Whether enjoyed as a dessert or paired with a cup of tea, Pumpkin Mochi is sure to be a hit during the fall season.

FAQ about Pumpkin Mochi

Leftover pumpkin mochi should be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. To maintain its texture, you may want to let it come to room temperature before eating.

Yes, you can freeze pumpkin mochi. To do so, wrap it tightly in plastic wrap or place it in an airtight container and freeze for up to 2 months. When you're ready to eat it, allow it to thaw in the refrigerator overnight or at room temperature.

If your pumpkin mochi is undercooked in the center, it's possible that the oven temperature was not accurate or that the mochi was not baked long enough. You can check for doneness by inserting a toothpick or skewer into the center. If it comes out clean, it is ready. If not, bake it for an additional 10-15 minutes, checking periodically.

Yes, you can substitute sweetened condensed milk with coconut milk and an equal amount of sugar for a dairy-free version. You can also use evaporated milk with sugar, but keep in mind that the flavor and texture may differ slightly.

Absolutely! Many people like to add pumpkin pie spice, cinnamon, nutmeg, or ground ginger to enhance the flavor. You can adjust the spices to suit your taste or even experiment with other warm spices.

If your pumpkin mochi is too chewy or soggy, it could be due to underbaking or using too much liquid. Make sure to follow the recipe instructions carefully, and check the consistency before removing it from the oven. If it still seems wet in the middle after an hour, bake it for an extra 10-15 minutes.

Yes, you can make pumpkin mochi in different sized pans. If you use a smaller pan, your mochi may cook more quickly, so be sure to check it earlier than the recommended 1 hour. For a larger pan, you may need to bake it a bit longer.

Mochiko (glutinous rice flour) gives the pumpkin mochi its characteristic chewy texture, so substituting it with another flour may change the final result. However, you can try using regular rice flour or a gluten-free all-purpose flour blend, but the texture and flavor may be different.

Pumpkin mochi pairs wonderfully with a hot beverage like coffee, tea, or hot chocolate. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. For a fall-themed treat, try serving it alongside caramel sauce or cinnamon sugar.

Yes, pumpkin mochi can be made ahead of time. Once it has cooled, store it in an airtight container. You can keep it at room temperature for a few days or refrigerate it for up to a week. Reheat it gently in the microwave before serving for the best texture.

Comments

misserin13

10/06/2025 01:52:54 PM

This has become a seasonal favorite in my home. It makes a great breakfast treat with coffee. The texture seems odd at first, so odd that you have to keep eating it until suddenly you realize you've eaten half the pan and you still want more! I add 1 teaspoon of pumpkin pie spice, which seems to cut the sweetness a touch and make it even more like pumpkin pie and spice cake had a delicious, gooey baby.

PlushChai4353

10/29/2022 07:05:51 PM

This is a good butter mochi! So far, the texture is a little fluffier and a bit less chewy than some other butter mochi I've made. It seems like a good "gateway mochi" that you could give someone who isn't used to the dense chewiness of a more tranditional mochi yet. However, I just finished making it, and it hasn't cooled yet, so texture might change once it has rested for a bit. I added the following seasonings: 1/2 t + an additional generous pinch of kosher salt (omit if you are using salted butter.) 2t cinnamon 1/2t ground ginger 1/2t ground nutmeg 1/4t ground cloves I also dusted the buttered baking dish with some of the leftover glutinous rice flour, which made the mochi slide right out!

C S

11/21/2020 05:03:42 AM

Love this recipe and have saved it to make again next fall. I did make a few modifications. I halved the baking powder because I prefer a denser mochi and added extra pumpkin pie spices and extra vanilla into the egg mixture (no measurement, just eyeballed and tasted until it felt right). I also made a double batch using 2 lbs mochiko, 37 oz pumpkin puree (didn't have a full 2nd can) and only 2 tsp baking powder. Mixing a double batch by hand was tricky, so I used my stand mixer in batches to get it smooth and mixed it all together in one bowl before baking. Thankfully, you can't overmix mochi. Definitely a forgiving dish if you make some misteps or have to adjust ingredients. My family and coworkers loved it and I'll definitely be making it again. This would make for a great fall potluck dish.

Jack Li

12/12/2014 12:02:05 AM

I love making this during the fall season when there are tons of various kinds of pumpkin and pumpkin like vegetables? laying around. I like using fresh pumpkins or squash to make 'em. At first people are apprehensive about the funky little things, but usually once they start eating they don't stop until they realize it's all gone. I usually bake them in cupcake tins as well, so they come out already bite sized and ready to serve. Happy cooking all!

JollyBoba5603

11/25/2022 02:48:36 AM

Super delicious! Like a pumpkin caramel mochi. I followed someone else's advice and only used 1 tsp baking powder. Also, I only used 1 can of pumpkin puree (15oz) The recipe says to use 29oz, but that seems like too much to me. I also used coconut sugar instead of cane sugar and 1 can of coconut cream instead if condensed milk so it wouldn't be too sweet/cloying. My Filipino mom also loves it! Def keeping to remake during the holidays.

mnagnew

10/05/2017 11:38:11 PM

This turned out so good and perfect in the morning with a cup of coffee. I was expecting the texture to be chewy like mochi but instead it turned out light and airy like a sponge cake. Next time I'll probably decrease the sugar by a 1/4 of a cup because I prefer it to be less sweet, and add a teaspoon or two of pumpkin pie spice since the pumpkin taste in cake is very subtle. Otherwise delicious and very easy to make.

Lola_Bakerx

08/21/2018 06:47:02 PM

Fantastic - this is my go-to recipe! I add the 1 tsp of pumpkin spice as some have suggested and cut back on the sugar a little. All my friends and coworkers request I make this for parties - total winner!

Brenda Briscoe

11/23/2014 11:02:39 AM

I made both a 13x9 and got 9 cupcake size. Used my fresh Thanksgiving Pumkin to make my own fresh pumpkin puree. Following directions exactly, but the individual size cupcakes, I cooked 30 minutes only......Quite DELISH, and Quite Simple! Thanks, may be my New Thanksgiving Tradition! ;*)

Catey Chu

11/01/2020 04:24:28 PM

I used mini muffin cups to make the mochi, so it cooked in about 10 minutes. I'm glad I took it out at that time, since it would have overcooked. The flavor was great, just a little more on the cake side than traditional mochi consistency.

Duane Carr

12/02/2020 08:27:05 PM

It was simple and good. I added a tsp of ground cloves

Chon Hallback

04/20/2020 12:21:57 AM

Pretty tasty. I made one substitution b/c of the dairy. Used water instead of condensed milk and also shortened the baking time since I made half the servings. Hopefully it was done b/c I ate it! Soft, sweet center and easy to make. Would definitely make again.

Cody

09/14/2025 09:02:36 PM

Definitely plan far ahead if you plan to make these. Where I live, rice flour isn't a common thing, so I had to order it on Amazon. But they are worth it, and have become a seasonal favorite for my kids.

Nicholas Carter

10/31/2024 06:04:27 PM

Tried it for a gathering — huge success.

UniqueBroth6231

10/31/2024 03:47:20 PM

Totally raw in the middle. I had it cooking for 90 minutes and it was still raw. I was having thanksgiving with my family and I cut into it and it was still uncooked. My uncle made a joke and it was so embarrasing. It was a total mess. Would NOT recommend.

swtpea07

01/27/2023 11:22:05 PM

Made this exactly as published. Loved it.

BubblyGrill8943

11/01/2022 08:19:58 PM

it was so good

LoyalMint8965

10/31/2022 05:08:09 PM

The mochi came out soggy and chewy. It was also kind of gummy but overall it was OK.

mvogel10

11/03/2021 05:45:57 PM

This is so yummy. I first had mochi in Hawaii and when I saw this had pumpkin, I decided to try it. I now make it every fall. A new tradition for autumn. I’ve made it with stone-ground rice flour and sweet rice flour. They both work. Give it a try.

Craig Oi

10/31/2021 11:12:08 PM

Easy. Tasty.

Aubree Vanausdoll

05/20/2021 06:16:06 AM

Not bad. Its very similar texture to a chewy cornbread. I really like it haha.

audio version

Cook Time: 5 minutes

Cook Time: 30 minutes