Pumpkin Butter Mochi + Video

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Originally published October 27, 2020. Updated November 13, 2026.

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If you love pumpkin desserts and chewy butter mochi, this pumpkin butter mochi recipe is a must-try! It combines pumpkin puree, coconut milk, butter, and mochiko for a rich, chewy treat finished with a cinnamon sugar topping.

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Butter mochi is a favorite dessert in Hawaiʻi, and this pumpkin version is especially good in the fall. It has a slightly crisp edge, a soft and chewy middle, and a sweet cinnamon sugar topping—which might be my favorite part! It’s a fun alternative to traditional pumpkin pie for Thanksgiving or any fall get-together.

What Is Pumpkin Butter Mochi?

Butter mochi is a baked dessert popular in Hawaiʻi. It combines the satisfying chew of mochi with the ease of a sheet cake. Unlike the individual mochi pieces you might be familiar with, butter mochi is baked in a pan and cut into squares.

Traditional butter mochi commonly uses mochiko (sweet rice flour), butter, eggs, sugar, and coconut milk. This variation adds pumpkin puree and cinnamon for a cozy fall flavor. The chewy texture is what makes it different from an ordinary pumpkin cake or bread.

What Is Mochiko?

Mochiko is a finely milled flour made from glutinous (sticky) rice. Despite the name, glutinous rice does not contain gluten. Mochiko is also called sweet rice flour, although it is not sweetened. Check package labels if you need to avoid gluten because of celiac disease or another dietary requirement.

This recipe needs mochiko for its distinctive chewy texture. Regular rice flour, all-purpose flour, and coconut flour will not behave the same way, so I do not recommend substituting them. You can find mochiko at many Asian grocery stores or buy mochiko online.

Helpful measurement: The original recipe calls for one 1-pound (16-ounce/454-gram) box of mochiko. That is the size used in this recipe, so check your package before adding it.

Watch the Pumpkin Butter Mochi Video

Tips for Choosing Coconut Milk

Coconut milk makes butter mochi rich and creamy, but different brands can vary in thickness and flavor. For this recipe, I prefer canned, unsweetened coconut milk rather than the thinner coconut milk beverage sold in cartons.

I like Aroy-D coconut milk, which is available at many Asian grocery stores and online. Check the label when shopping because ingredient lists and formulations can change.

How to Make Pumpkin Butter Mochi

This recipe comes together in a few simple steps. The oven does most of the work, and the cinnamon sugar goes on right before baking.

Ingredients

• 4 eggs
• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1 can coconut milk, preferably unsweetened canned coconut milk
• 3 cups sugar
• 1 cup butter, melted and cooled to room temperature
• 1 teaspoon vanilla extract
• 1 box (16 ounces/454 grams) mochiko
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• For the topping: 1/8 cup sugar mixed with 1/2 teaspoon cinnamon

Equipment: One 9 × 13-inch baking pan, a small mixing bowl, a large mixing bowl, a whisk, and a spatula.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9 × 13-inch baking pan with butter so the mochi is easier to remove after baking.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the mochiko, baking powder, and 1 teaspoon of cinnamon. Mixing them first helps distribute the cinnamon and baking powder evenly throughout the batter.

Step 3: Combine the Wet Ingredients

In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, 3 cups of sugar, melted and cooled butter, and vanilla extract until well combined. Save the separate cinnamon sugar mixture for the topping.

Step 4: Make the Mochi Batter

Gradually add the dry mixture to the wet ingredients and whisk until the batter is smooth and there are no large lumps of flour. The batter will be pourable, which is normal for butter mochi.

Step 5: Add Cinnamon Sugar and Bake

Pour the batter into the greased pan and smooth the surface with a spatula. Gently tap the pan on the counter once or twice to release large air bubbles. Sprinkle the cinnamon sugar topping evenly over the batter.

Bake for about 1 hour, or until the edges are lightly golden and the center looks set rather than liquid. Ovens vary, so check near the end and allow a little extra time if needed.

Step 6: Cool, Slice, and Enjoy

Let the butter mochi cool and firm up before cutting it into squares. For neat slices, you can finish cooling it in the refrigerator rather than leaving it at room temperature for more than 2 hours. It will become chewier as it cools. Enjoy!

Tips for the Best Pumpkin Butter Mochi

• Use the correct flour: Sweet rice flour (mochiko) is essential for the chewy texture.
• Use pumpkin puree: Choose plain pumpkin puree, not presweetened pumpkin pie filling.
• Let the butter cool: Cool melted butter before mixing it with the eggs.
• Check the middle: The center should be set, but butter mochi will still be moist and chewy rather than fluffy like cake.
• Cool before slicing: The signature mochi texture develops as the dessert cools.

How to Store Pumpkin Butter Mochi

Because this recipe contains eggs and other perishable ingredients, refrigerate leftovers in an airtight container within 2 hours of baking. Eat refrigerated pieces within 3–4 days. Chilling can make butter mochi firmer; if you prefer it softer, warm an individual piece briefly before eating.

You can also freeze fully cooled, individually wrapped squares in a freezer-safe container or bag. Thaw them in the refrigerator, then warm gently if desired. For a reusable storage option, try a silicone freezer bag.

Pumpkin Butter Mochi FAQs

Is pumpkin butter mochi gluten-free?

Mochiko is made from glutinous rice, which is naturally gluten-free. The recipe can be gluten-free when all packaged ingredients are verified gluten-free; check labels if you are cooking for someone who needs to avoid gluten.

Can I use regular rice flour instead of mochiko?

I would not recommend it. Regular rice flour does not have the same sticky texture as sweet rice flour, so the finished mochi would be very different.

Can I make it ahead of time?

Yes! You can bake the mochi ahead of a gathering, cool it, and refrigerate it until you are ready to serve. For the best texture, let it lose some of its chill or warm individual pieces briefly before enjoying. Follow the food-safe storage guidance above.

Why does butter mochi need to cool before cutting?

Warm butter mochi is very soft and may be difficult to slice neatly. Once it cools, the texture becomes chewier and the squares hold their shape better.

More Pumpkin and Fall Recipes to Try

If you love pumpkin and fall baking, you might also like my Pumpkin Scones with Brown Sugar Glaze or this creamy Pumpkin Pie Smoothie. For another cozy dessert inspired by Hawaiʻi and Okinawa, try my Spiced Apple Andagi.

• Pumpkin Pie Smoothie
• Pumpkin Spice Caramel Corn
• Pumpkin Scones with Brown Sugar Glaze
• Spiced Apple Andagi (Okinawan Donuts)

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