Pumpkin Mochi Recipe - Allrecipes.com
Pumpkin Mochi Recipe

Pumpkin Mochi

Recipe by  

"Mochi is a sweet Japanese treat. The addition of the pumpkin makes it perfect for fall."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Sift together the mochiko, baking powder, and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir the egg mixture into the mochiko mixture. Pour into the prepared dish.
  3. Bake in preheated oven for 1 hour. Allow to cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2010

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.

Most Helpful Critical Review
Feb 22, 2010

I wasn't quit sure what to expect, and this was ok. I had mochiko I wanted to use up and came across this recipe. It's fairly easy to make. I did improvise because I only had a 15 oz can of pumpkin, so I used applesauce with it to make up for the difference. Also, I used oil instead of butter because I didn't have enough of that either. Maybe it would've been better if I had stuck to the original recipe.

Nov 24, 2008

Call it Mochi. Call it cake. Call it whatever you want, just as long as you save me a big ol' hunk of it. I just made this on a whim to see if it might be something to have on Thursday and couldn't be more pleased with how it turned out. Delicious!

Mar 10, 2008

It was really good. Kinda like eating a cake only it was mochi-like-chewy. I would call it cake rather than mochi though. But overall great!!!

Nov 30, 2009

my friend makes a similar mochi cake with cherry pie filling, which is amazing. i wanted to do this holiday version for thanksgiving, but used a little less sugar (~1 3/4 c.) and a little more vanilla (~2 1/2 tsp). i added ~3/4 of the pie filling to the batter before pouring it into the pan, but spooned the rest on top & ran a plastic knife back & forth to create a marbleized look. i also cut the cake into 48 little squares & served them in cupcake papers (the way my friend does w/ the cherry mochi). it's a pretty dense cake & esp at thanksgiving w/ so many desserts available, you only need a little bite (you can always get seconds!) it turned out really well & next time i'd just leave it in the oven for 5 more min to let the pumpkin on top set a little more.

Nov 01, 2008

When it first comes out of the oven and it's still warm, you won't think it's mochi at all, but just gooey cake......delicious, yes, but not very mochi-like. well give it lots of time to cool off, and it'll reach a much more mochi-like texture. not exactly like mochi but very close and very tasty!!!

Dec 01, 2010

Love all kinds of mochi....pumpkin being one of my favorites! The recipe was PERFECT. Only problem I have is wanting to eat the entire pan.....

Mar 31, 2009

This is excellent. I healthified it in a few ways- used half splenda, egg whites, and applesauce (1 cup for a half recipe) with 1 tbsp of butter. Still turned out moist and delicious, my Korean husband was quite impressed.


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  • Calories
  • 539 kcal
  • 27%
  • Carbohydrates
  • 83.3 g
  • 27%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 397 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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