Pumpkin Mochi

Easy Pumpkin Mochi

If you like regular mochi, you’ll enjoy this easy pumpkin mochi recipe.

It has just the right pumpkin flavor and the mochi texture we all love. Enjoy!

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Pumpkin Mochi
Cuisine: Japanese
  • Pumpkin mixture:
  • 1 cup butter or margarine, melted
  • 1 can (29 oz.) pure pumpkin
  • 1 can condensed milk
  • 4 eggs beaten
  • 2 teaspoons vanilla
  • Mochiko mixture:
  • 1 box plus ¼ cup mochiko flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg, optional
  1. Preheat oven to 350 degrees.
  2. Grease 9 x 13 baking pan.
  3. In a large bowl, mix together pumpkin ingredients. In a separate bowl add mochiko ingredients and mix together. Gradually add flour mixture to wet ingredients and mix together.
  4. Pour into greased baking pan.
  5. Bake for 1 hour.
  6. Let cool for several hours before slicing.
You can also use a plastic knife to cut mochi, however we used a regular butter knife which worked as well.

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