Pumpkin mochi balls are my new obsession during the Fall season. If you’ve ever been to dim sum, you’ve likely seen sesame mochi balls on the menu—crispy on the outside with a chewy, sweet filling, often made with mung bean or black sesame paste. This version fills the mochi balls with pumpkin puree for a fun twist on a classic!
Traditionally deep-fried, this version takes a healthier approach by using the air fryer, which still gives you that satisfying crunch but with much less oil. Plus, the addition of pumpkin makes it perfect for fall, bringing warmth and a seasonal twist to the classic sesame mochi ball.
Why You Will Love This Recipe
- Healthier option: These mochi balls are air-fried, not deep-fried, for a lighter version of the classic dim sum dessert.
- Perfect for fall: The pumpkin filling is warm, sweet, and spiced—ideal for the fall season.
- Texture heaven: Chewy mochi, crunchy sesame seeds, and a soft, creamy pumpkin filling make for an irresistible combination.
- Quick and easy: Made in the air fryer, this recipe comes together without the hassle of deep-frying, saving you time and mess in the kitchen.
Ingredients:
- Pumpkin puree: The star of the filling—creamy and naturally sweet, perfect for fall.
- Corn starch: Thickens the pumpkin filling to create a paste.
- Sugar: Adds sweetness to balance the earthy pumpkin.
- Pumpkin pie spice: Brings all those classic warm fall flavors.
- Glutinous rice flour: The key ingredient for creating that chewy mochi texture.
- Sugar: Sweetens the mochi dough for a subtle contrast to the filling.
- Lukewarm water: Helps form the dough by hydrating the glutinous rice flour.
- White sesame seeds: Adds a nutty, crunchy coating to the mochi balls.
- Avocado oil spray: Lightly coats the mochi balls to help them brown in the air fryer.
How to Make Air Fryer Pumpkin Mochi Balls
Prepare the Pumpkin Filling
In a medium pan over low heat, combine pumpkin puree, cornstarch slurry, sugar, and pumpkin pie spice. Stir constantly until the mixture thickens to a paste-like consistency.
Remove from heat and allow to cool completely.
Make the Mochi Dough
In a large mixing bowl, combine the glutinous rice flour and sugar. Slowly pour in lukewarm water, mixing until a smooth dough forms. If the dough feels too dry, add extra water, one tablespoon at a time, until the dough becomes soft and pliable.
Knead the dough for a few minutes until smooth.
Form the Balls
Divide the dough into 8 equal portions and roll each portion into a round ball. Flatten each dough ball to about ¼ inch thick and place a spoonful of the cooled pumpkin filling in the center.
Gently fold the edges over the filling, sealing it completely. Roll the dough back into a ball shape.
Coat the Pumpkin Mochi Balls
Quickly dip each mochi ball in water, then roll it in sesame seeds to coat evenly.
Air Fry the Pumpkin Mochi Balls
Preheat your air fryer to 200°F. Place the sesame-coated mochi balls in the air fryer basket, ensuring they aren’t overcrowded. Cook in batches if needed. Air fry for 12-14 minutes, flipping halfway through.
Increase the temperature to 350°F and cook for an additional 3-5 minutes, or until the sesame seeds turn golden brown.
Serve
Serve the mochi balls warm and enjoy immediately!
Tips for Making the Perfect Pumpkin Mochi Balls
- Flatten the dough evenly: Make sure to flatten the dough evenly before adding the filling so it wraps around the pumpkin paste smoothly.
- Seal the dough tightly: Pinch the dough tightly around the filling to prevent it from leaking out during cooking.
- Air fryer space: Don’t overcrowd the air fryer—this ensures the mochi balls cook evenly and get that nice golden color.
What Can You Enjoy This With?
- Green tea: The subtle bitterness of green tea balances the sweetness of the mochi balls.
- Warm soy milk: For a cozy, comforting drink pairing, try these with a cup of warm soy milk.
- Pumpkin spice latte: Keep the fall vibes going with a homemade pumpkin spice latte.
Storage
- These pumpkin mochi balls are best enjoyed fresh and warm right after air-frying, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day.
- Reheat them in the air fryer at a low temperature for a few minutes to regain the crisp texture.
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Pumpkin Mochi Balls
Equipment
Ingredients
Pumpkin Filling
- 1 cup pumpkin puree
- 2 tablespoons corn starch + ¼ cup water to make cornstarch slurry
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice
Mochi Balls
- 1.25 cups glutinous rice flour
- ¼ cup granulated sugar
- ½ cup lukewarm water
- ⅓ cup sesame seeds
- Avocado oil spray
Instructions
- In a medium pan over low heat, add pumpkin puree, corn starch slurry, sugar, and pumpkin pie spice and heat until thickened paste. Remove from heat and cool.
- In large mixing bowl, combine glutinous rice flour and sugar. Slowly pour in water and mix until dough is formed. Add a tablespoon of extra water, one at a time, as needed if dough is dry. Knead for a few mins until smooth.
- Divide the dough into 8 even portions and roll each portion into round ball. Flatten the dough ball until ¼ inch thin and add pumpkin paste in the middle then seal the edges and roll the dough into a ball. Quickly dip ball in water then roll in sesame seeds to coat all over.
- Preheat air fryer to 200F. Add sesame balls but do not overcrowd and cook in batches if needed. Cook for 12-14 mins and flip halfway. Turn up air fryer to 350F and cook for another 3-5 mins until golden brown. Serve warm and eat immediately.
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