Step-by-step instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine the pumpkin puree, mochiko, water, sugar, pumpkin pie spice, cooking oil, and baking powder. Stir until you achieve a consistency similar to mashed potatoes.
If the mixture appears too dry, don’t hesitate to add more water, one tablespoon at a time.
Gently fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
Using a spoon, drop generous rounds of dough onto the prepared baking sheet, spacing them about an inch apart.
Bake for approximately 14 minutes, or until the edges turn golden and the cookies are set.
Once done, let them cool on a wire rack for at least 10 minutes before serving.
Store any leftovers in an airtight container for several days, and feel free to reheat them if you wish!
Best ways to enjoy it
These Pumpkin Mochi Cookies are delightful on their own, but there are plenty of creative ways to serve them. You can sprinkle a bit of powdered sugar on top for an extra touch of sweetness or enjoy them with a warm cup of spiced tea or coffee. For a fun twist, serve them alongside vanilla ice cream or whipped cream for a cozy dessert. They make a fantastic treat for Halloween parties, Thanksgiving gatherings, or simply enjoying with family on a chilly evening.
How to store
To keep your leftovers fresh, store the cookies in an airtight container at room temperature for up to two days. For longer storage, you can freeze them. Just be sure to wrap them tightly in plastic wrap or store them in a freezer-safe container. When you’re ready to enjoy, simply thaw at room temperature or reheat them in the oven briefly to regain that deliciously chewy texture!
Helpful cooking tips
Here are some pro tips to ensure your Pumpkin Mochi Cookies turn out perfectly:
- Make sure to measure the mochiko accurately; the right amount is crucial for achieving the desired texture.
- If you want to enhance the pumpkin flavor, consider adding a bit of extra pumpkin pie spice or even a dash of vanilla extract.
- Be cautious not to overbake. They should be set in the center but still soft to maintain that delightful chew.
Creative twists
Feel free to customize these cookies! Experiment by adding nuts like walnuts or pecans for a crunchy element, or throw in dried cranberries for a bit of tartness. You can also explore different flavors by incorporating spices like cinnamon or nutmeg, or even blend in some matcha powder for a unique twist. The possibilities are endless!
Your questions answered
What is the prep time and cook time for these cookies?
The prep time is around 10 minutes, while the baking time is approximately 14 minutes, making it a quick treat to whip up!
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. Adjust the moisture accordingly since fresh pumpkin may have more water than canned.
How should I store these cookies?
Keep them in an airtight container at room temperature for about two days, or freeze them for up to a month wrapped tightly.
Is mochiko gluten-free?
Yes! Mochiko is made from glutinous rice and is gluten-free, making these cookies suitable for those with gluten sensitivities.
