Easy Pumpkin Butter Mochi Recipe (VIDEO)
This Pumpkin Butter Hawaiian Mochi is a chewy, buttery fall treat made with mochiko flour, pumpkin puree, and coconut milk — easy and irresistible!
When pumpkin season rolls around, I’m always looking for new pumpkin recipes that go beyond the usual pies and lattes – like my Pumpkin Cream Cheese Mochi Muffins, Pumpkin Rice Pudding and Pumpkin Gochujang Risotto. This Pumpkin Butter Hawaiian Mochi is one of my favorite pumpkin desserts — golden, buttery, and irresistibly chewy.
It takes the beloved Hawaiian butter mochi — made with glutinous rice flour (mochiko flour) — and gives it a cozy fall twist with pumpkin puree and pumpkin pie spice. The result? A pumpkin mochi cake with crisp edges, a soft center, and that signature chewy texture that makes every bite so satisfying.
More Mochi Recipes You’ll Love
- Black Sesame Mochi Muffins
- Classic Hawaiian Butter Mochi
- Gingerbread Butter Mochi
- Matcha Mochi Muffins
Ingredients
You’ll need the following ingredients to make the best Pumpkin Butter Mochi:
- Glutinous Rice Flour (Mochiko Flour) – this Japanese sweet rice flour gives the mochi its signature chewy, stretchy texture. You can get Mochiko Flour online or in any Asian grocery stores.
- Sugar – adds sweetness and helps the edges turn golden while keeping the mochi soft and moist.
- Pumpkin Pie Spice – Brings cozy fall flavor with warm spices like cinnamon, nutmeg, and cloves.
- Baking Powder – Helps the mochi rise slightly so it’s not too dense.
- Pumpkin Puree – Adds moisture, a subtle pumpkin flavor, and that pretty orange color.
- Coconut Milk – Gives the mochi a rich, creamy flavor and keeps it soft.
- Melted Butter – Adds richness and buttery flavor, plus a slightly crisp edge.
- Eggs (room temperature) – Help bind everything together and create a smooth, even texture.
See recipe card below for a full list of ingredients and measurements.
Let’s Make Easy Pumpkin Butter Mochi!
- Prepare Dry Ingredients: In a large mixing bowl, whisk together mochiko flour, sugar, pumpkin pie spice, baking powder, and salt.
- Prepare Wet Ingredients: In a separate bowl, combine pumpkin puree, coconut milk, melted butter, and eggs until smooth.
- Combine & Bake: Pour the wet mixture into the dry ingredients. Stir gently until smooth. Pour into prepared pan.
Bake for 50 minutes to 1 hour, or until top is golden and edges are set.
- Cool & Slice: Cool completely in the pan before slicing into squares
Substitutions & Variations
- Mochiko Flour – if you can’t find Mochiko flour, look for any brand of glutinous rice flour or Japanese sweet rice flour.
- Coconut Milk – you can also use evaporated milk or whole milk.
- Sugar – white granulated sugar and brown sugar both work in this recipe.
- Pumpkin Puree – I used store-bought canned pumpkin puree, but you can also use fresh pumpkin puree.
How to Store Butter Mochi
Store leftover pumpkin butter mochi in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Top Tips for Success
Use Mochiko Flour: For the perfect chewy texture, make sure to use Japanese sweet rice flour, not regular flour.
Cool Completely: Mochi needs time to set — slice only when fully cooled.
Grease or Line the Baking Pan: To avoid mochi sticking to the pan, grease your baking pan with melted butter or cooking spray, or line the pan with parchment paper.l
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Easy Pumpkin Butter Mochi Recipe
Ingredients
Dry Ingredients
- 2 ½ cup Mochiko Flour , or glutinous rice flour
- 1 ½ cup granulated sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Wet Ingredients
- 1 can (13.5 oz) coconut milk
- ¾ cup pumpkin puree
- 3 large eggs
- 6 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease with melted butter.
- In a large mixing bowl, mix dry ingredients together (Mochiko flour, sugar, baking powder, pumpkin pie spice, and salt).
- In a separate bowl, whisk wet ingredients (coconut milk, pumpkin puree, eggs, and melted butter) until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until smooth. Pour into prepared pan.
- Bake for 50 minutes to 1 hour, or until top is golden and edges are set.
- Cool completely in the pan before slicing into squares. Serve at room temperature for the best chewy texture.
