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Pumpkin Butter Mochi

Delight in a warm, chewy pumpkin butter mochi that captures the essence of fall with every bite. An easy, crowd-pleasing dessert perfect for gatherings.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups mochiko The primary flour for chewy texture.
  • 1 cup sugar Adds sweetness and balances spices.
  • 1 tbsp baking powder Helps the mochi rise.
  • 2 tsps pumpkin pie spice Provides warm fall flavor.
  • 1 tsp cinnamon Adds warm spice.
  • 1 tsp salt Enhances flavors.
Wet Ingredients
  • 3 large eggs Creates structure and richness.
  • 1 cup pumpkin puree Star flavor of the dessert.
  • 1 cup sweetened condensed milk Adds creaminess.
  • 1/2 cup evaporated milk Balances creaminess.
  • 4 tbsp butter Adds flavor and moisture.
  • 2 tsps vanilla Enhances flavor.

Method
 

Preparation
  1. Preheat oven to 350°F and grease a 9x13 metal baking pan.
  2. In a large mixing bowl, whisk together mochiko, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a separate bowl, beat the eggs with pumpkin puree, condensed milk, evaporated milk, melted butter, and vanilla.
  4. Combine the wet and dry ingredients, mixing well until fully incorporated.
Baking
  1. Pour the mixture into the prepared baking pan.
  2. Bake for one hour or until a toothpick inserted in the center comes out clean.
  3. Let rest for at least one hour before slicing.

Notes

Store leftovers in an airtight container in the refrigerator for up to a week. This dish can also be frozen for longer storage.