Pumpkin Mochi

Pumpkin Mochi


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


1 h 10 m servings 539 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 83.3g
  • 27%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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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  1. 46 Ratings


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 yo...

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 could...

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!!!

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 ...

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 of...

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.....

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 Korea...

This was fun and different. I wouldn't call it mochi though, it was basically just a cake. But good.

Out of this world. Everyone who tries this just loves it. I've made it twice. The second time the only thing I changed was I halved the recipe in an 8x8 pan. I thought because I was making a hal...