The first time I pulled pumpkin mochi from my oven, the kitchen smelled like autumn itself had moved in. I knew this chewy, golden treat would become my new fall obsession.
You’re going to fall head over heels for this pumpkin mochi recipe. It combines everything wonderful about seasonal baking with the unique texture that makes mochi so special.
Why this Pumpkin Mochi always gets requests from family
The texture is absolutely magical. Each bite gives you that signature mochi chew while bursting with warm pumpkin flavor that isn’t overpowering like some store-bought desserts.
I love how simple this recipe is. One bowl, basic pantry ingredients, and you’re done in under an hour from start to finish.
The best part? This pumpkin mochi feeds a crowd beautifully. I always make easy gluten-free pumpkin chocolate chip cookies alongside these bars for my autumn gatherings.
Everything you need for the perfect Pumpkin Mochi
- ½ cup unsalted butter, melted and cooled
- 1¼ cups granulated sugar – just the right sweetness
- 3 large eggs, at room temperature
- 1½ teaspoons pumpkin pie spice (or homemade blend)
- 1 pound mochiko flour – sweet rice flour works, but mochiko gives the best texture
- 1½ teaspoons baking powder
- 1 can (12 oz) evaporated milk – full-fat preferred for richness
- 1 cup pumpkin puree (not pumpkin pie filling)
The mochiko flour is your secret weapon here. You can find it in most grocery stores now, usually in the international aisle.
Don’t substitute regular flour – you’ll lose that incredible chewy texture that makes pumpkin mochi so special.
My Method for Pumpkin Mochi
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Combine the melted butter and sugar in a large mixing bowl. Whisk until the mixture looks smooth and slightly creamy, about 1-2 minutes.
- Beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. The mixture should look glossy and well combined.
- Whisk together the mochiko flour, baking powder, and pumpkin pie spice in a separate bowl. Add this dry mixture to your butter mixture and stir until about 80% combined – don’t worry about a few lumps at this stage.
- Pour in the evaporated milk and pumpkin puree. Stir everything together until you have a completely smooth batter with no lumps. This is important for the final texture.
- Transfer the batter to your prepared pan and spread it evenly. The batter will be quite thick but spreadable.
- Bake for 35-40 minutes until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs. The top should spring back lightly when touched.
- Cool completely in the pan before refrigerating for at least 2 hours. This chilling step is crucial for clean slicing.
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My personal tricks for the best Pumpkin Mochi
Don’t skip the chilling time before cutting. I learned this the hard way when my first batch turned into a gooey mess because I was too impatient.
Room temperature eggs make all the difference in how smoothly your batter comes together. I take mine out about an hour before I start baking.
Use a sharp, thin knife dipped in warm water between cuts. This gives you those perfect, clean squares that look bakery-worthy every time you slice your pumpkin mochi.
Can I freeze pumpkin mochi?
Absolutely! These bars freeze beautifully for up to 3 months. Wrap individual pieces in plastic wrap, then store in a freezer bag.
Thaw at room temperature for about 20 minutes before serving.
Print
The Best Pumpkin Mochi Recipe
- Total Time: 2 hours 55 minutes
- Yield: 24 bars
Description
Chewy, golden pumpkin mochi bars that capture all the warmth of autumn in one perfect bite.
Ingredients
- ½ cup unsalted butter, melted and cooled
- 1¼ cups granulated sugar
- 3 large eggs, room temperature
- 1½ teaspoons pumpkin pie spice
- 1 pound mochiko flour
- 1½ teaspoons baking powder
- 1 can (12 oz) evaporated milk
- 1 cup pumpkin puree
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan with parchment paper.
- Whisk melted butter and sugar in a large bowl until smooth.
- Beat in eggs one at a time until fully incorporated.
- Combine dry ingredients separately, then stir into butter mixture until mostly combined.
- Add evaporated milk and pumpkin puree, stirring until completely smooth.
- Pour batter into prepared pan and bake 35-40 minutes until set.
- Cool completely, then refrigerate 2 hours before slicing.
Notes
Chilling before slicing is essential for clean cuts. Store covered in refrigerator for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes (2 hours)
What can I substitute for pumpkin pie spice?
Mix together 1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch of cloves. This homemade blend works perfectly in the recipe.
How do I know when the mochi is done baking?
Look for edges that pull slightly away from the pan and a center that springs back when lightly touched. A toothpick should come out with just a few moist crumbs, not wet batter.
Can I make this dairy-free?
Yes! Use vegan butter and coconut milk (the thick part from a can) instead of evaporated milk. The texture will be slightly different but still wonderfully chewy.
How I love to share this Pumpkin Mochi
These bars are perfect for any autumn gathering. I bring them to every potluck dinner, and they disappear faster than anything else on the dessert table.
My family has made pumpkin mochi part of our Thanksgiving tradition.
The kids love helping measure ingredients, and adults appreciate having something different from the usual pumpkin pie selection.