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)