Crispy Pumpkin Mochi Bites

Baked Pumpkin Mochi Cake (Gluten-Free, Chewy & Sweet Fall Treat)  🎃

These Baked Pumpkin Mochi Cakes are the ultimate fall treat — crispy on the outside, tender and chewy inside, with a nutty pecan surprise in every bite. 🍂

Made with real pumpkin puree and glutinous rice flour, this recipe is naturally gluten-free and full of cozy autumn flavor.

Whether you bake or steam them, these little pumpkin delights are irresistibly chewy, sweet, and comforting.

What You'll Need

• Pumpkin Puree (cooked pumpkin) – adds natural sweetness, color, and soft texture to the mochi.
• Salt – enhances flavor and balances the sweetness.
• Milk – helps create a smooth, creamy mixture for easy blending.
• Heavy Cream – adds richness and a silky texture to the dough.
• Sweetened Condensed Milk – provides sweetness and a touch of caramel-like flavor.
• Egg Yolk – gives the mochi structure, color, and a tender bite.
• Cinnamon Powder (optional) – adds a warm, cozy fall aroma.
• Vanilla Extract (optional) – gives a sweet, fragrant note to enhance the pumpkin flavor.
• Glutinous Rice Flour – the key ingredient for that signature chewy mochi texture.
• Pecan or Your Favorite Nut – adds a crunchy, nutty surprise inside.
• Pumpkin Seeds – used for decoration and a bit of extra crunch on top.

Why You’ll Love This Baked Pumpkin Mochi Cake Recipe 🩷

• It’s naturally gluten-free — made with glutinous rice flour, no wheat needed!
• Chewy, soft, and creamy inside with just the right sweetness.
• Perfect fall snack or dessert, especially with tea or coffee.
• You can bake or steam it — easy and flexible for any kitchen setup.
• It’s a beautiful gift idea or fun treat for Halloween or Thanksgiving!

How to Make Crispy Pumpkin Mochi 🎃

1. Mash Pumpkin: Mash cooked pumpkin until smooth.
2. Mix Wet Ingredients: Add salt, egg yolk, condensed milk, heavy cream, and milk. Stir well.
3. Cook Moisture Out: Cook mixture in a nonstick pan over low heat for 10 minutes to reduce moisture.
4. Add Flavor & Flour: Mix in cinnamon, vanilla, and glutinous rice flour until a smooth dough forms.
5. Shape & Fill: Pipe small rounds on parchment, add a pecan in the center, cover with more dough, draw pumpkin lines, and top with a pumpkin seed.
6. Bake: 200°C (400°F) for 30 minutes until golden and crisp. OR Steam: 10 minutes over medium heat until chewy.
7. Cool slightly before serving for the best chewy texture! 💛

What to Serve With

Looking for the perfect sides to round out your meal? Here are some tasty ideas:

🥗 Starter: Cucumber Salad (refreshing and light before dessert)

🥩 Main Course: Thai Pumpkin Curry

🍛 Side Dish: Spinach Salad

🍰 Dessert: Thai Coconut Balls (Khanom Tom) or Mango Sticky Rice

This pumpkin mochi recipe is similar to Japanese mochi, offering that same soft, chewy texture everyone loves — but with a cozy fall twist! 🎃

Instead of plain rice flavor, this version blends smooth pumpkin puree, creamy milk, and a hint of cinnamon for warmth.

Each bite is slightly crisp on the outside and delightfully chewy inside, just like classic mochi.

It’s a fun, gluten-free dessert that brings together the comfort of Japanese tradition and the flavor of autumn in one sweet bite. 🍂💛

For a Halloween party, make these Crispy Pumpkin Mochi bites — they’re so much fun to prepare and a great way to spend quality time with family!

Kids will love their chewy, sweet texture and adorable pumpkin shape. 🎃

Check this spooky Vampire Kiss Halloween shots for a festive party spread — the chewy pumpkin treats perfectly complement the sweet, boozy flavor of the rum shots. 🧛‍♀️