12 Delicious Pumpkin Mochi Recipes for Autumn

Must we say goodbye to summer without a sweet send-off? As the leaves turn and the air chills, autumn invites us to embrace its flavors, and what better way than with pumpkin mochi? These 12 delicious recipes blend the season’s beloved pumpkin with the chewy delight of mochi, offering a perfect treat for cozy nights. Dive in and discover your new fall favorite!

Classic Pumpkin Mochi

Oftentimes, the simplest recipes bring the most comfort. Classic Pumpkin Mochi is a perfect example, blending the earthy sweetness of pumpkin with the chewy texture of mochi.

Ingredients

• For the mochi:
  • 1 cup mochiko (sweet rice flour)
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup water
  • 1/4 tsp salt
• For dusting:
  • 1/4 cup potato starch or cornstarch

Instructions

1. Preheat your oven to 350°F. Grease an 8×8 inch baking pan lightly.
2. In a large bowl, whisk together mochiko, sugar, and salt until well combined.
3. Add pumpkin puree and water to the dry ingredients. Mix until smooth. Tip: Ensure no lumps remain for a uniform texture.
4. Pour the batter into the prepared pan. Smooth the top with a spatula.
5. Bake for 50 minutes, or until the edges pull away from the pan. Tip: The center should be set but still slightly soft.
6. Let the mochi cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
7. Once cooled, dust a clean surface with potato starch. Turn the mochi out onto it.
8. Cut into squares with a sharp knife. Tip: Dust the knife with starch to prevent sticking.
9. Serve immediately, or store in an airtight container for up to 3 days.

Great for a cozy treat, this mochi offers a delightful chew with a hint of pumpkin spice. Try it lightly toasted for a crispy exterior.

Pumpkin Mochi with Black Sesame Filling

Just when you thought pumpkin couldn’t get any cozier, this mochi recipe proves otherwise. Perfect for fall, these chewy bites hide a rich black sesame surprise inside.

Ingredients

• For the mochi:
  • 1 cup glutinous rice flour
  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1/2 cup water
• For the filling:
  • 1/4 cup black sesame seeds
  • 2 tbsp sugar
  • 1 tbsp unsalted butter, melted

Instructions

1. Toast black sesame seeds in a dry pan over medium heat for 3 minutes, until fragrant. Tip: Stir constantly to prevent burning.
2. Grind toasted sesame seeds with sugar in a food processor until fine. Mix in melted butter to form a paste.
3. Combine glutinous rice flour, pumpkin puree, sugar, and water in a microwave-safe bowl. Stir until smooth.
4. Cover bowl with plastic wrap. Microwave on high for 2 minutes. Stir, then microwave for another 1 minute. Tip: The dough should be sticky but manageable.
5. Dust a clean surface with rice flour. Transfer hot dough onto it. Divide into 8 equal pieces.
6. Flatten each piece into a disc. Place 1 tsp of sesame filling in the center. Pinch edges to seal. Tip: Keep unused dough covered to prevent drying.
7. Roll each filled mochi into a ball. Serve warm or at room temperature.

Mochi offers a delightful chew against the creamy, nutty filling. Try dusting with toasted rice flour for extra texture or serving alongside hot tea for contrast.

Matcha Pumpkin Mochi

Every autumn deserves a twist on classic flavors, and this Matcha Pumpkin Mochi blends earthy matcha with sweet pumpkin perfectly.

Ingredients

• For the mochi:
  • 1 cup glutinous rice flour
  • 1/4 cup sugar
  • 1/2 cup pumpkin puree
  • 1 tbsp matcha powder
  • 1/2 cup water
• For dusting:
  • 1/4 cup cornstarch

Instructions

1. In a microwave-safe bowl, mix 1 cup glutinous rice flour, 1/4 cup sugar, 1/2 cup pumpkin puree, 1 tbsp matcha powder, and 1/2 cup water until smooth.
2. Cover the bowl with plastic wrap, leaving a small vent for steam to escape.
3. Microwave on high for 2 minutes, then stir the mixture. Microwave for another 2 minutes until the dough is translucent and elastic.
4. Dust a clean surface with 1/4 cup cornstarch and transfer the hot dough onto it.
5. Divide the dough into 8 equal pieces and shape each into a ball. Dust with more cornstarch if sticky.
6. Serve immediately or store in an airtight container for up to 2 days.

Perfectly chewy with a vibrant green hue, these mochi balls offer a subtle bitterness from matcha balanced by pumpkin’s sweetness. Try them slightly warmed with a drizzle of honey for an extra treat.

Pumpkin Mochi Cake

Here’s a simple yet delightful Pumpkin Mochi Cake that blends the chewy texture of mochi with the warm flavors of pumpkin. Perfect for fall gatherings or a cozy night in.

Ingredients

• For the cake:
• 1 cup mochiko (sweet rice flour)
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk

Instructions

1. Preheat oven to 350°F. Grease an 8×8 inch baking pan.
2. In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
3. Add pumpkin puree, melted butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until smooth.
4. Pour batter into the prepared pan. Smooth the top with a spatula.
5. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

You’ll love the chewy, dense texture and the rich pumpkin flavor of this mochi cake. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Pumpkin Mochi Donuts

Holiday flavors meet trendy textures in these Pumpkin Mochi Donuts. They’re a perfect blend of chewy and soft, with a spiced pumpkin kick.

Ingredients

– For the donuts: 1 cup mochiko (sweet rice flour), 1/2 cup canned pumpkin puree, 1/4 cup granulated sugar, 1/4 cup milk, 1 tbsp melted butter, 1 tsp pumpkin pie spice, 1/2 tsp baking powder, 1/4 tsp salt
– For the glaze: 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a donut pan.2. In a large bowl, whisk together mochiko, sugar, pumpkin pie spice, baking powder, and salt.3. Add pumpkin puree, milk, and melted butter to the dry ingredients. Stir until just combined. Tip: Do not overmix to keep the donuts tender.4. Spoon the batter into the prepared donut pan, filling each mold about 3/4 full.5. Bake for 15-18 minutes, or until the donuts spring back when touched. Tip: Check at 15 minutes to avoid overbaking.6. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.7. While the donuts cool, whisk together powdered sugar, milk, and vanilla extract for the glaze. Tip: Adjust milk for desired glaze thickness.8. Dip each donut into the glaze, then return to the rack to set.Yielding a delightful chew, these donuts shine with their pumpkin spice glaze. Serve them warm for a gooey treat or at room temperature for a firmer bite.

Pumpkin Mochi Pancakes

Delight in the fusion of traditional mochi and classic pancakes with this Pumpkin Mochi Pancakes recipe. Perfect for a cozy autumn breakfast, these pancakes are a must-try.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter
  • 1/4 cup sugar
• For serving:
  • Maple syrup
  • Whipped cream

Instructions

1. In a large bowl, whisk together mochiko, all-purpose flour, baking powder, and salt.
2. In another bowl, mix pumpkin puree, milk, egg, melted butter, and sugar until smooth.
3. Combine wet and dry ingredients, stirring just until mixed. Tip: Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter for each pancake.
5. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for bubbles to ensure even cooking.
6. Flip and cook for another 1-2 minutes until golden. Tip: Adjust heat if browning too quickly.
7. Serve warm with maple syrup and whipped cream.

Notably chewy with a subtle pumpkin sweetness, these pancakes pair wonderfully with a dollop of whipped cream. For an extra touch, sprinkle with cinnamon before serving.

Pumpkin Mochi Bread

Pumpkin mochi bread blends the chewy texture of mochi with the warm, spicy flavors of pumpkin pie. Perfect for fall, this recipe is a unique twist on traditional bread.

Ingredients

• For the dough:
  • 1 cup glutinous rice flour
  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1 tbsp melted butter
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
• For the coating:
  • 2 tbsp cornstarch
  • 1 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix glutinous rice flour, pumpkin puree, sugar, melted butter, cinnamon, nutmeg, and salt until a dough forms. Tip: The dough should be sticky but manageable. If too wet, add a little more flour.
3. Divide dough into 12 equal pieces. Roll each into a ball. Tip: Wet your hands slightly to prevent sticking.
4. Place balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 25 minutes or until slightly golden. Tip: Don’t overbake to keep the mochi chewy.
5. While baking, mix cornstarch and powdered sugar in a small bowl for the coating.
6. Once baked, roll each mochi bread in the coating mixture while still warm.

The pumpkin mochi bread is delightfully chewy with a soft, spiced interior. Serve warm with a drizzle of honey for extra sweetness.

Pumpkin Mochi Ice Cream

Mochi meets pumpkin spice in this delightful fusion dessert. Perfect for fall, this Pumpkin Mochi Ice Cream combines chewy mochi with creamy ice cream for a unique treat.

Ingredients

For the mochi:

• 1 cup sweet rice flour
• 1/4 cup sugar
• 1 cup water
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie spice
• Cornstarch for dusting

For the ice cream:

• 2 cups vanilla ice cream, softened
• 1/2 cup pumpkin puree
• 1 tsp pumpkin pie spice

Instructions

1. In a microwave-safe bowl, mix sweet rice flour, sugar, water, pumpkin puree, and pumpkin pie spice until smooth.
2. Cover the bowl with plastic wrap and microwave for 2 minutes. Stir, then microwave for another 1 minute until thick and translucent.
3. Dust a surface with cornstarch and roll out the mochi dough to 1/4 inch thickness. Cut into circles using a cookie cutter.
4. Mix softened vanilla ice cream with pumpkin puree and pumpkin pie spice in a bowl until well combined.
5. Place a scoop of the pumpkin ice cream in the center of each mochi circle. Wrap the mochi around the ice cream, pinching the edges to seal.
6. Freeze the mochi ice cream balls for at least 2 hours before serving.

Rich in flavor and texture, these Pumpkin Mochi Ice Cream balls offer a chewy contrast to the creamy filling. Serve them on a bed of crushed graham crackers for an extra crunch.

Pumpkin Mochi Pudding

Ready to dive into a unique dessert that blends textures and flavors? Pumpkin Mochi Pudding combines the chewiness of mochi with the creamy richness of pudding. Perfect for fall, but delicious any time of year.

Ingredients

• For the mochi layer:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup sugar
  • 1 cup water
• For the pumpkin pudding layer:
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F. Grease an 8×8 inch baking dish.
2. For the mochi layer: In a bowl, mix mochiko, 1/2 cup sugar, and water until smooth. Pour into the prepared dish.
3. Bake for 30 minutes until the mochi is set. Let cool slightly.
4. For the pumpkin pudding layer: In another bowl, whisk together pumpkin puree, 1/2 cup sugar, eggs, milk, vanilla, and cinnamon until smooth.
5. Pour the pumpkin mixture over the baked mochi layer.
6. Bake for 45 minutes until the pudding is set. A toothpick inserted should come out clean.
7. Cool completely before slicing. Tip: For cleaner slices, chill in the fridge for an hour.

Best enjoyed chilled, this dessert offers a delightful contrast between the soft pudding and chewy mochi. Serve with a dollop of whipped cream or a sprinkle of toasted sesame seeds for extra flair.

Pumpkin Mochi Smoothie

Fall is the perfect time to blend up this Pumpkin Mochi Smoothie. It’s creamy, comforting, and packed with autumn flavors.

Ingredients

• For the smoothie:
  • 1 cup pumpkin puree
  • 1/2 cup mochi pieces
  • 1 banana, frozen
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
• For the topping:
  • 1/4 cup mochi pieces
  • 1 tsp cinnamon

Instructions

1. Add pumpkin puree, mochi pieces, frozen banana, almond milk, maple syrup, cinnamon, and nutmeg to a blender.
2. Blend on high for 45 seconds or until smooth. Tip: If the smoothie is too thick, add more almond milk, 1 tbsp at a time.
3. Pour the smoothie into a glass.
4. Sprinkle the top with mochi pieces and a dusting of cinnamon. Tip: Toast the mochi pieces lightly for extra crunch.
5. Serve immediately. Tip: For a festive touch, rim the glass with cinnamon sugar before pouring.

This smoothie has a velvety texture with chewy mochi bits for contrast. The spices highlight the pumpkin’s natural sweetness. Try serving it with a side of ginger snaps for dipping.

Pumpkin Mochi Waffles

Lately, pumpkin mochi waffles have been my go-to for a cozy breakfast. They’re uniquely chewy and subtly sweet, perfect for fall mornings.

Ingredients

• For the batter:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1/2 cup milk
  • 1 egg
  • 1 tbsp melted butter
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder

Instructions

1. Preheat your waffle iron to 375°F.
2. In a large bowl, whisk together mochiko, sugar, and baking powder.
3. Add pumpkin puree, milk, egg, melted butter, and vanilla extract to the dry ingredients. Mix until smooth. Tip: Don’t overmix to keep the waffles tender.
4. Lightly grease the waffle iron with butter or non-stick spray.
5. Pour 1/3 cup of batter onto the center of the iron. Close and cook for 5 minutes or until golden and crisp. Tip: Resist opening the iron too early to prevent sticking.
6. Carefully remove the waffle and repeat with remaining batter. Tip: Keep cooked waffles warm in a 200°F oven.

Unbelievably chewy with a hint of pumpkin, these waffles shine with maple syrup or a dollop of whipped cream. Try them with a sprinkle of cinnamon for extra warmth.

Pumpkin Mochi Cheesecake

Never has a dessert combined the creamy richness of cheesecake with the chewy delight of mochi quite like this. Perfect for fall, this Pumpkin Mochi Cheesecake is a must-try.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 1 tbsp sugar
• For the mochi layer:
  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup sugar
  • 1 cup water
• For the cheesecake layer:
  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 egg

Instructions

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs, melted butter, and 1 tbsp sugar in a bowl.
3. Press the mixture into the bottom of a 8-inch springform pan. Bake for 10 minutes. Let cool.
4. For the mochi layer, whisk mochiko, 1/2 cup sugar, and water until smooth. Pour over the cooled crust.
5. Bake for 25 minutes until the mochi is set but still slightly soft in the center.
6. For the cheesecake layer, beat cream cheese, pumpkin puree, 1/4 cup sugar, and vanilla until smooth.
7. Add egg and beat just until combined. Pour over the baked mochi layer.
8. Bake for 30 minutes or until the cheesecake is set but still slightly jiggly in the center.
9. Cool to room temperature, then refrigerate for at least 4 hours before serving.

Yield a dessert with a creamy, spiced pumpkin layer atop a chewy mochi base. Serve chilled with a drizzle of caramel for extra decadence.

Conclusion

Delightful as autumn itself, these 12 pumpkin mochi recipes promise to spice up your seasonal baking. Whether you’re a mochi novice or a seasoned pro, there’s a treat here to warm your heart and home. We’d love to hear which recipe stole your heart—drop us a comment below! And don’t forget to share the pumpkin love by pinning this article on Pinterest. Happy baking!