Pumpkin Mochi Cookies bring together the comforting flavors of autumn and the chewy texture of mochi, creating a delightful treat that’s sure to become a favorite. I stumbled upon this recipe while searching for something unique to make for a family gathering, and it instantly intrigued me. The combination of pumpkin puree, chocolate chips, and dreamy mochi texture provides a delicious twist to traditional cookies. Perfect for cozy afternoons, festive celebrations, or simply satisfying your sweet tooth, these cookies are a must-try!
Reasons to try it
Why should you whip up a batch of these Pumpkin Mochi Cookies? For starters, they’re incredibly easy to make—perfect for both novice and seasoned bakers. The use of canned pumpkin puree means there’s no need for elaborate preparations; you can enjoy a taste of the season without hours in the kitchen. Plus, they’re budget-friendly! Made primarily with pantry staples, these cookies are a hit among kids and adults alike, turning any occasion into a festive affair.
“Absolutely delicious! These cookies are a wonderful blend of chewy and sweet. My kids can’t get enough of them!” – Happy Baker
Preparing Pumpkin Mochi Cookies
Let me walk you through the process of making these delightful treats. The steps are straightforward, making it easy to follow along, even if you’re multitasking in the kitchen. You’ll mix your base ingredients, fold in some chocolate chips for an indulgent twist, and bake until golden. In no time, your kitchen will be filled with an inviting aroma that screams fall!
What you’ll need
Gather these items before you start:
- 1 (15-ounce) can pumpkin puree
- 2 cups mochiko (glutinous rice flour)
- About 1 cup water
- 1/2 cup sugar
- 1 tablespoon pumpkin pie spice
- 1 tablespoon neutral cooking oil
- 1/2 teaspoon baking powder
- 3/4 cup chocolate chips
Feel free to substitute the sugar with alternatives like honey or maple syrup, bearing in mind that it might alter the texture slightly.
