Pumpkin Mochi – two great things that are great together! This recipe is similar to the Blueberry Mochi recipe that I have, and just as tasty! It’s almost a hybrid cake/mochi, just in time for fall!

1 (16 oz) box mochiko
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 cup (2 sticks) butter, melted
2 teaspoons vanilla

Preheat the oven to 350 degrees. Grease a 9×13 pan with melted butter.

In a medium bowl, whisk together the mochiko, sugar, baking powder, cinnamon, cloves, salt and nutmeg.

Add the pumpkin, sweetened condensed milk, butter and vanilla and mix well.

Pour the mixture into the prepped 9×13 pan. Bake for one hour.

pumpkin mochi

When it comes out it looks almost cakey, but don’t let the looks fool you, it has a nice chewy, not too sweet mochi consistency.

I let it get good and cooled before I even try to dig in, but it’s worth the wait!
pumpkin mochi