Pumpkin Mochi

READY IN: 1hr 15mins
Recipe by Pikake21

I love this right around the holidays--it's one of my favorite mochi flavors!

Top Review by the80srule

This was an interesting recipe. It came out more like a really dense pumpkin cake than traditional mochi . It was good, but I think next time I'll reduce the sugar because I thought it was too sweet-- the sweetened condensed milk adds enough sugar that 2 cups is a tad excessive. I left out the extra cinnamon and just used the pumpkin pie spice called for, and the spicing was perfect. Using a whole gigantor can of pumpkin did lead it to have an insanely bright orange hue, which was cool!

Ingredients Nutrition


  1. Mix dry ingredients.
  2. Mix wet ingredients.
  3. Combine wet and dry ingredients; mix well.
  4. Pour into a well-greased 9x13x2-inch baking pan.
  5. Bake 1 hour at 350°.
  6. Check for doneness.
  7. Cool completely and let sit 2 to 3 hours.
  8. Cut with a plastic knife in small pieces, each about 1/2x2 1/4 inches.

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