When it comes to cozy fall desserts, this Pumpkin Butter Mochi is one of my absolute favorites. It’s chewy, buttery, and filled with warm pumpkin spice flavors that instantly make your kitchen smell amazing.
Also, this pumpkin butter mochi recipe is super easy to make and a crowd-pleaser - perfect for the entire family or at your next dinner party!
What is Pumpkin Butter Mochi?
Pumpkin Butter Mochi is a delicious twist on the classic Hawaiian butter mochi recipe, made with pumpkin puree and a hint of pumpkin pie spice for that comforting fall flavor. Mochi is a chewy, sweet rice cake made from glutinous rice flour, giving it that signature chewy texture that’s totally addictive.
This version combines creamy coconut milk with buttery richness and spiced pumpkin goodness. The result? A soft, slightly crisp-edged dessert bar that’s equal parts nostalgic and festive — perfect for pumpkin season or anytime you’re craving something cozy and sweet.
Why You’ll Love This Pumpkin Butter Mochi
- Irresistibly chewy texture: The glutinous rice flour gives this pumpkin mochi its signature bouncy, chewy bite that makes every piece satisfying.
- Full of fall flavor: Infused with pumpkin pie spice, butter, and coconut milk, it’s like the perfect mix between pumpkin pie and mochi.
- Easy to make: Just mix, bake, and slice — no fancy equipment or special techniques required.
- Perfect for sharing: This pumpkin butter mochi recipe bakes beautifully in one pan, making it ideal for potlucks, family gatherings, or holiday desserts.
Ingredients
- Glutinous Rice Flour: The key to that chewy, stretchy mochi texture — make sure to use sweet rice flour, not regular rice flour. I recommend Blue Star Mochiko brand for this recipe.
- Granulated Sugar: Sweetens the batter and helps balance the earthy pumpkin flavor.
- Baking Powder: Gives the mochi a little lift and lightness.
- Pumpkin Pie Spice: Adds warm, cozy fall notes that pair perfectly with the pumpkin.
- Unsalted Butter: Brings richness and that signature buttery flavor to this butter mochi recipe.
- Full-Fat Coconut Milk: Keeps the mochi moist and gives it a creamy, tropical touch.
- Milk: Helps balance the coconut milk and gives the batter a smoother texture.
- Pumpkin Puree: The star of this pumpkin mochi — adds color, flavor, and extra moisture.
- Eggs: Help bind everything together and add structure.
- Vanilla Extract: Adds a sweet aroma and enhances all the warm flavors.
- Powdered Sugar: Optional, but dusting it on top adds a pretty snowy effect.
Customizations
- Make it dairy-free: Swap the butter for coconut oil or vegan butter, and use plant-based milk instead of regular milk.
- Add a twist: Mix in chocolate chips or shredded coconut for more texture.
- Boost the spice: Add a pinch of cinnamon or nutmeg if you love a stronger fall spice flavor.
How to Make Pumpkin Butter Mochi
Prep the pan and oven
Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter for easy removal once baked.
Combine dry ingredients
In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, and pumpkin pie spice until evenly combined. Set aside.
Mix wet ingredients
In another large bowl, combine the melted butter, coconut milk, milk, pumpkin puree, eggs, and vanilla extract. Whisk until smooth and fully combined.
Combine wet and dry mixtures
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and slightly runny.
Bake the mochi
Pour the mixture into the prepared pan and smooth the top with a spatula. Bake for 55–65 minutes, or until the center is set and a toothpick inserted comes out clean.
Cool and cut
Let the pumpkin butter mochi cool completely in the pan for about 1 hour to firm up.
Once cooled, loosen the edges with a knife, flip onto a cutting board, and cut into small squares or rectangles. Dust with powdered sugar if desired.
Storage
Store pumpkin butter mochi in an airtight container at room temperature for up to 2 days. I recommend eating sooner than later as mochi tends to harden after 1-2 days.
Tips
- Let it cool completely: This helps the mochi set and makes it easier to slice cleanly. Otherwise, the mochi is goopy and sticky when still hot.
- Use full-fat coconut milk: It gives the richest flavor and best chewy texture.
- Customize your size: Cut into bite-sized pieces for gatherings or larger squares for a more indulgent dessert.
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Pumpkin Butter Mochi
Equipment
Ingredients
- 2 ¼ cups glutinous rice flour about 12 oz.
- 1 cup granulated sugar
- 1.5 teaspoon baking powder
- 1.5 teaspoon pumpkin pie spice
- ½ cup unsalted butter melted
- 1 cup full-fat coconut milk
- 1 cup milk
- ⅔ cup pumpkin puree
- 3 eggs
- 1 teaspoon vanilla extract
- powdered sugar optional
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan with butter for easy removal.
- In a large mixing bowl, combine the glutinous rice flour, granulated sugar, baking powder and pumpkin pie spice. Set aside
- In another large mixing bowl, combine melted butter, coconut milk, milk, pumpkin puree, eggs, and vanilla extract. Add the wet ingredients into the dry ingredients then whisk until smooth and well-combined. The batter should be thick but slightly runny.
- Pour the mixture into the prepared baking pan and smooth the top with a spatula.
- Bake for 55-65 minutes or until the mochi is set and a toothpick inserted into the center comes out clean.
- Let the mochi cool completely in the pan, about 1 hour, so the mochi firms up. Once cool, use a knife or spatula to loosen the edges, then flip onto a cutting board. Using a knife, cut the mochi into small squares or rectangles. You can optionally dust with powdered sugar on top.
Bristol Kantor says
This was delicious!!!!!