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Pumpkin butter mochi is a cross between pumpkin pie and mochi. Rich, delicious, chewy pieces of butter mochi with a hint of pumpkin and warm spices. A great dessert for any occasion.

This post is sponsored by Foodland Hawai’i. All opinions, as always, are my own.

This recipe takes a spin on classic butter mochi and adds pumpkin and warm spices. If you’re a pumpkin fan this pumpkin butter mochi recipe is for you.

What is butter mochi?

Butter mochi is a popular dessert here in Hawai’i that has roots from a blend of Japanese mochi and Filipino bibingka. Just like so many other popular foods here in Hawai’i, it is a cultural fusion.

If you love mochi, you’ve got to try the classic mochi recipe, chocolate butter mochi, or ube mochi.

Ingredients for pumpkin butter mochi

• Eggs
• Milk
• Pumpkin puree. Be sure to get the puree and not the pie filling.
• Maika’i Organic Coconut Milk
• Vanilla. If you want to make your own homemade vanilla checkout my recipe here.
• Mochiko flour. This gives it the classic butter mochi texture.
• Granulated sugar
• Baking powder
• Pumpkin pie spice
• Salt
• Unsalted butter. If you only have salted butter, then omit the extra added salt.

Is this recipe gluten free?

Yes, mochiko flour is naturally gluten free.

Is there any alternative to mochiko flour?

Mochiko flour or sweet rice flour is what gives mochi its classic chewy texture. Using all purpose flour will not give you the same texture and taste.

How long does it take to bake?

This dessert recipe takes 60 minutes to bake at 350F.

How to store pumpkin butter mochi?

After baking, the butter mochi can be cut and stored in an airtight container at room temperature.

How long will it keep?

In an airtight container at room temperature, pumpkin butter mochi will keep for 2-3 days.

Can this be stored in the refrigerator?

This recipe can be stored in the refrigerator for a few days, however it will dry out the mochi a bit.

How to make pumpkin butter mochi?

Watch this video on YouTube.

1. Preheat oven to 350F.
2. In a medium mixing bowl combine wet ingredients: eggs, milk, pumpkin puree, coconut milk, vanilla. Stir to combine. Set aside.
3. In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, pumpkin pie spice, salt. Stir to combine.
4. Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.
5. Line a 9x13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.
6. Place in oven and bake for 1 hour or until top is golden brown.
7. Let pan cool completely before cutting and enjoying.

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