Pumpkin Butter Mochi
Every year, during the holidays, we (the office where I work) donate funds to various charities. To raise money we hold a week-long bake sale and tomorrow is the day that I volunteered to bring in home-baked items.
I usually make cuppies, but with my recent coconut butter mochi success I decided to stretch myself and create my own mochi recipe.
Iintroducing….Pumpkin Butter Mochi!
Okay, it’s not that much of a stretch! 
But they taste surpisingly good and I had fun anticipating the outcome.
Self-crusting crunch with moist melt-in-your-mouth pumpkin goodness!
It’s looks better with a dusting of powdered sugar, but it’s not necessary.
The familiar smell and taste of pumpkin is comforting and the chewy mochi texture is a pleasant surprise.
Saba Man was so impressed that he requested batch of his own… for his office!
I’m so pleased…really you guys… I’m not a baker. Baking is a higher art form; a science that requires exact measurements. I do the ”pinch here and a splash of that” which I think disqualifies me.
Here’s the recipe:
Pumpkin Butter Mochi
4 cups mochiko (sweet rice flour)
2 1/4 cup granulated sugar
3/4 cup powdered sugar
2 teaspoons baking powder
4 eggs, beaten
1 stick of butter
1 can of pumpkin (approx. 15 oz.)
1 can evaporated milk
1 tablespoon of ground cinnamon
1 tablespoon of allspice
1/2 tablespoon allspice
1/2 tablespoon ground nutmeg
I updated the recipe as I thought it was too spicy.
Mix together dry ingredients in large mixing bowl. Mix all liquids together in a separate bowl. Add liquid ingredients to dry ingredients. Blend until smooth.
As you can see, I couldn’t even follow my own directions. This first batch turned out okay, but it did have some unmixed mochi spots. FAIL.
So make sure you work the lumps out.
Pour into greased 9 x 13, or 2 square cake/brownie pans.
Bake at 325 degrees for 60 minutes . Allow to cool, then cut into bite-sized pieces. Sprinkle with powdered sugar if desired.
If you want to surprise your Thanksgiving guests…tee hee…make this Pumpkin Butter Mochi instead of the pie!
I hope the bake sale shoppers like these as much as Saba Man does!
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Success on coconut butter mochi then I’m sure all bake sale shoppers will love this one too!
Success on coconut butter mochi then I’m sure all bake sale shoppers will love this one too! Looks so delicious Deb
Thanks Lia!
O.M.G. Crunch and chewy goodness! Pumpkin? And all for a great cause. Your office peeps are so lucky they have you. Do you need a graphic designer there?? lol. These are going to sell out fast. : ) You have a heart and culinary hands of gold Debra.
Hi Chantale, thanks, I appreciate your kind words. I must confess that we have some amazing bakers where I work. That’s why I felt like I had to “step it up”! LOL!
You are so lucky! I am a bake sale sucker. Never have I ever walked past one, and I think it’s the best charity idea ever. I would be in heaven if I worked near you. This sounds great, and so wonderfully festive; will have to try!
Oh sheri, I’m a bake sale sucker too. They see me coming! Thanks!
Oh wow. I am *definitely* going to make this. I’m addicted to all things pumpkin, and I just so happen to have some sugar pumpkins sitting around, waiting to be used. Thanks for posting the recipe! It looks amazing!
Hi hypothermya! I think pumpkin is the best thing about the Halloween and Thanksgiving season.
“Self-crusting crunch with moist melt-in-your-mouth pumpkin goodness!” OMG, that is the most delish description and makes even this non-baker want to give this mochi delight a try!
Hi Jenn…when you say it, it makes me want to go bake some more! Thanks!
What a great way to do charity! This look really yummy!!
Hi KDW! Thanks a bunch.