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    Home / Recipes / Cakes & Cupcakes

    Chewy Pumpkin Mochi Cake

    Modified: Feb 15, 2025 · Published: October 21, 2015 by Sarah Menanix · This post may contain affiliate links

    4.96 from 24 reviews

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    This gooey chewy pumpkin mochi is studded with black sesame and absolutely hard-to-resist. It's a breeze to make, using sweet rice flour like traditional mochi. Pumpkin and black sesame make the best slightly sweet and nutty pairing. And the texture is perfect; incredibly chewy and moist with its cake-y crust on top.

    Black Sesame Pumpkin Mochi Cake

    To celebrate Halloween (aka pumpkin month) and getting the keys to our new house, I baked up two trays of this black sesame pumpkin mochi cake. Last Wednesday, we chowed on take-out and this mochi cake on folding chairs in our new (empty) house with our good friends Dane & Angi. We’ll have a new address just in time for the next batch of trick-or-treaters.

    Just in time to create your own Halloween menu, I'm bringing this pumpkin mochi cake recipe out.

    Gooey chewy orange cake studded with black sesame dots – this cake is so perfect for fall. Pumpkin and black sesame make an unlikely but hard-to-resist pairing of slightly sweet and nutty. Not to mention the texture. I’m addicted to the incredibly chewy and moist mochi center with its cake-y crust on top. I easily hoarded an entire batch all to myself.

    This pumpkin mochi cake is based on Hawaian butter mochi (see this classic version from Two Red Bowls). Baked up with butter, coconut milk, mochiko, and eggs, with pumpkin added in as part of the moisture and fall flavor. I also love this Matcha Mochi Cake, which would be a fun green color for Halloween too. 

    My aunt just posted this picture from Halloween 1995 to Facebook - that's me in the middle and my cooky partner-in-crime, Kira, on the left.

    Sarah Kira Halloween

    You’d think Kira and I were dressed as Tweedledee and Tweedledum, right? Nope! My mom recalls that we rode our bikes to Goodwill and put these masterpieces together ourselves (can you tell?)...

    Twin Female Grandpa Nerds. OBVIOUSLY. And surely we corrected people when they misidentified our too-creative-for-your-average-joe costumes. This just barely beats the year I went as Fred Flintstone. (Just putting it out there that Tim Burton’s Tweedles did wear brown trouser pants – eerily derivative of our costumes 20 years earlier…coincidence?).

    Black Sesame Pumpkin Mochi Cake

    Black Sesame Pumpkin Mochi Cake

    Ten days until Halloween and we still don’t have clear costume plans this year. Lucas’s company is throwing a Tim Burton Halloween party, so we’re trying to fit within the theme – pregnant-belly style. Leading the list right now is James and the Giant Peach. My belly as the giant peach, embracing the rotundness of my waistline.

    What are y’all dressing up as (or dressing your children up as?)?

    Black Sesame Pumpkin Mochi Cake

    Black Sesame Pumpkin Mochi Cake

    Recipe

    Black Sesame Pumpkin Mochi Cake

    Chewy Pumpkin Mochi Cake with Black Sesame

    yields: 16 mochi squares
    prep time: 10 minutes mins
    cook time: 1 hour hr 15 minutes mins
    This gooey chewy pumpkin mochi is studded with black sesame and absolutely hard-to-resist. It's a breeze to make, using sweet rice flour like traditional mochi. Pumpkin and black sesame make the best slightly sweet and nutty pairing. And the texture is perfect; incredibly chewy and moist with its cake-y crust on top.
    4.96 from 24 reviews
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    Ingredients

    • 1½ cups + 2 tablespoons (256 g) sweet rice flour, also called mochiko - different from "white rice flour" or "brown rice flour"
    • ½ cup (100 g) light or dark brown sugar
    • ½ cup (100 g) granulated sugar
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon freshly grated nutmeg
    • ⅛ teaspoon ground ginger
    • ⅛ teaspoon ground cloves
    • ⅛ teaspoon kosher salt
    • ¾ cup + 2 tablespoons canned pumpkin puree
    • ¾ cup full-fat canned coconut milk
    • 3 large eggs
    • ¼ cup unsalted butter, melted and slightly cooled
    • ½ teaspoon pure vanilla extract
    • 2½ - 3 tablespoons black sesame seeds
    • Optional: 1 tablespoon powdered sugar, for dusting
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    INSTRUCTIONS

    • Butter an 8x8 baking pan. Line the pan with parchment paper, folding the paper over the edges, and lightly butter the parchment paper.
    • Preheat the oven to 350°F.
    • In a medium bowl, whisk together the sweet rice flour, brown sugar, granulated sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
    • In the bowl of a stand mixer fitted with a paddle attachment, or in a separate bowl with a hand mixer or hand whisk, mix together the pumpkin purée, coconut milk, eggs, butter, and vanilla until completely smooth.
    • Slowly mix the dry ingredients into the wet ingredients, and beat vigorously until completely smooth. Fold in the black sesame seeds and pour the batter into the prepared pan.
    • Bake in on the middle rack of the oven for 75-80 minutes, until the top has developed a slight crust and the mochi is completely set and bounces back when touched.
    • Let cool in the pan for 10 minutes before using the parchment paper to transfer to a wire rack to cool completely, at least 25 minutes. Cut into 16 squares. (It’s easiest to cut when cooled, using a knife buttered and dusted with sweet rice flour or potato starch).
    • Dust the top of the mochi squares with powdered sugar. Store for up to 3 days in an airtight container at room temperature (the longer they sit, the softer the top crust will get and the powdered sugar might need to be reapplied before serving).

     

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    50 Comments

      4.96 from 24 votes (23 ratings without comment)

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      Recipe Rating




    1. Adrian R Vasquez -

      December 26, 2023 at 2:35 pm

      I made this today and I thought it was delicious, bravo to you.

      Reply
    2. Sue -

      October 29, 2023 at 3:14 am

      4 stars
      I just dumped everything into a bowl and mixed it. Other butter mochi recipes call for condensed milk or evaporated milk so I ended up adding a can of condensed milk because the mix was too dry. Next time I think I’ll add the entire cans of pumpkin and coconut milk rather than 3/4 cup, with a whole can of condensed milk. I also just added a teaspoon of pumpkin spice mix rather than buying all the individual spices. I think it could actually use 2 teaspoons next time. I also sprinkled more black sesame seeds on top and baked it for only 45 minutes in a 9x13” pan. It turned out perfect with a chewy texture and a light pumpkin taste.

      Reply
    3. Vivian Chen -

      November 07, 2021 at 12:15 am

      Hi would it be possible for you to make this recipe where I can use the whole can of pumpkin and whole can of coconut milk? I tried to double it, but the numbers don't come out quite right!

      Reply
    4. Nic -

      August 20, 2020 at 10:07 pm

      Have you tried this is a cupcake/muffin pan? If so, how long for baking?

      Reply
      • Sarah Menanix -

        September 13, 2020 at 11:26 pm

        I've not tried it, but it should work just fine though. Just butter the heck out of the muffin tray (don't use a liner because it will stick and also the outer crust is the best part) and adjust the baking time - my guess is probably 45-55 minutes. Just a heads up, this mochi cake is much denser like chewy Hawaiian butter mochi, which is a bit different than what I usually aim for in a mochi cupcake or muffin, in case that's also what you're expecting!

        Reply
    5. Lori -

      December 11, 2019 at 6:17 pm

      AMAZING!!! Half cake, half mochi. Added pumpkin spice and cinnamon for a much better flavor.

      Reply
    6. Beks -

      December 11, 2019 at 5:41 pm

      This recipe was great! Very simple and fun. Thank you!

      Reply
    7. Malissa -

      November 13, 2019 at 5:42 pm

      Love all kinds of mochi....pumpkin being one of my favorites! The recipe was PERFECT

      Reply
    8. Sophie Anderson -

      November 12, 2019 at 6:03 pm

      I have not had these in years…and by years, I mean at least two decades. They actually look easy enough for me to make at home. Pinning!!!

      Reply
    9. Whits@amusebouche -

      October 31, 2019 at 6:21 pm

      So simple yet so good. What a great mochi recipe to add to the sweet collection. Happy year of the rooster!

      Reply
    10. Richard Tunner -

      August 26, 2019 at 7:11 pm

      Wow! These looks so appetizing ! I’m gonna try this recipe of yours! Thanks for sharing! Have a lovely day! :)

      Reply
    11. Susan Dubose -

      August 26, 2019 at 6:14 pm

      these are the cutest mochi i have ever seen and they look so tasty too! i will definitely make these soon :)

      Reply
    12. Rimmy -

      August 07, 2019 at 12:50 am

      that's good for me to try it. i love mochi so much!!

      Reply
    13. Kara Mathys @Wellnessgrit -

      March 13, 2019 at 3:17 pm

      That black sesame pumpkin mochi cake looks absolutely fantastic. Beautiful photos, too. I look forward to trying this.

      Reply
    14. Tammy -

      October 24, 2018 at 10:26 pm

      Just made this recipe it is great! Love the texture and taste. So different and easy to make... I baked mine 60min and it was definitely done. Thanks so much!!

      Reply
    15. isabelle -

      September 24, 2017 at 7:26 am

      Best cake ever. I love mochi since we visted Japan 2 years ago. My husband wasn´t a big fan of the mochi texture. But this cake is crunchy outside and chewey inside.... We felt both in love for this cake. My husband said: "Why did we ever aet something else!?"
      Thank you.

      Reply
    16. Amy | Club Narwhal -

      November 03, 2015 at 8:35 am

      Ah, I literally LOL'd at your description of your old Halloween costume--too good! And man, this cake looks amazing. I am obsessed with mochi and pumpkin so I am all over this!

      Reply
    17. Carla -

      November 01, 2015 at 10:32 pm

      I'm going to make a really pretty little box that says CARLA on it and then I'm going to leave it in your house and then you can just leave me bites of everything you cook, ok? That sounds good to you too, right?

      Reply
      • Sarah Menanix -

        November 01, 2015 at 10:43 pm

        If it means you come over weekly to pick it up and visit, then I'm in;)

        Reply
    18. Ambar -

      October 26, 2015 at 11:25 am

      Sweet & Nutty? count me in! I am totally going to be french fries this year lol. Weird i know.

      Reply
    19. Dori -

      October 25, 2015 at 9:30 pm

      Wow, these black sesame pumpkin mochi cakes looks amazing. Such a fresh new take on mochi. Your costumes are adorable. Brings back memories of all those crazy Halloween costumes I use to come up with too.

      Reply
    20. Lynn | The Road to Honey -

      October 25, 2015 at 7:14 pm

      Lucky, lucky lady. I am so jealous that you moved into your new home. The Mr. and I are still in limbo, living in temporary housing waiting for the developer to complete our supposedly new house. It's a historical building so they are waaaaaaay behind schedule with no end in site.

      But enough about my housing woes. . .How insanely gorgeous is this mocha cake? It looks so divinely gooey. . .and those black polka dots (ala sesame seeds) are smashing.

      Reply
    21. Alanna -

      October 24, 2015 at 12:47 am

      Can I marry this mochi cake?! It is seriously SOOO good and the pics are just stunning. <3

      Reply
    22. Cindy -

      October 23, 2015 at 10:33 pm

      Those costumes are hilarious! I am so intrigued by the contrasting textures in this cake and I love black sesame things! We are dressing Casper as Totoro, his costume is enormous but I figure he can wear it for a while. One of his first words was Totoro (Toto) so it seemed fitting.

      Reply
    23. Tessa | Salted Plains -

      October 23, 2015 at 12:30 pm

      Twin Female Grandpa Nerds! Of course!! That is hilarious. What fun to have a new batch of trick-or-treaters this year!

      I have never had any type of mochi cake but this looks totally addictive. And gorgeous!!

      Reply
    24. June @ How to Philosophize with Cake -

      October 22, 2015 at 5:35 pm

      What a cool cake! The mochi texture looks interesting, I'd love to try a bite of this :) And of course I'm game for pumpkin anything :D

      Reply
    25. Claudia | The Brick Kitchen -

      October 22, 2015 at 4:50 pm

      Sarah these are beautiful!! Such an interesting slice/cake (actually on first view I thought it might be passionfruit with the yellow/orange and black seeds, but pumpkin with black sesame is more seasonal!). Gorgeous photos and I love that you used coconut milk in them too :)

      Reply
    26. aida mollenkamp -

      October 22, 2015 at 2:04 pm

      First off, that photos from 1995 is amazing! Second, this mochi cake also sounds amazing!

      Reply
    27. Sara @ Cake Over Steak -

      October 22, 2015 at 10:19 am

      Oh my god that old Halloween pic is priceless! Pretty sure I went as something similar one year in middle school. I've never had mochi but this cake sounds sooo cool! And I love your photos, too. Thanks for joining in on this pumpkin cray-crayness!

      Reply
    28. Tieghan -

      October 21, 2015 at 7:44 pm

      Lovin these!! So creative and delish! :)

      Reply
    29. Edlyn -

      October 21, 2015 at 5:34 pm

      So happy to have come across this post and your amazing Goodwill Twin Grandpa Nerds costume. Lol

      I really did "lol".

      I've been clicking on pumpkin posts from today based on what sounds the best. Yours definitely is tops. I've never made mochi so I'm stoked to have this handy recipe for when the time comes. Love the photos too.

      Reply
    30. Brandon @ Kitchen Konfidence -

      October 21, 2015 at 3:59 pm

      This cake looks CRAZY delicious! I can tell just from the photos that I would love the texture. I must make this :) Happy Pumpkin Day!!

      Reply
    31. cynthia -

      October 21, 2015 at 3:48 pm

      I love this, Sarah! It looks so perfectly chewy, dense, and full of pumpkin and black sesame flavor -- pretty much heaven.

      Reply
    32. Erica -

      October 21, 2015 at 11:41 am

      Haha those costumes are fantastic! And this mochi cake, oh my gosh. I've been trying to put squash in a mochi cake and it was such a major fail, but now I've got some guidelines with your recipe! It looks soooo good.
      Your blog is beautiful! I'm so happy that Sara hosted this, I get to meet great blogs and bloggers!

      Reply
    33. Katrina -

      October 21, 2015 at 10:18 am

      Such a neat idea! This sounds awesome!

      Reply
    34. suki -

      October 21, 2015 at 10:06 am

      i do love mochi so much, but i've never even tried to make it myself. this looks delish!

      Reply
    35. Grace @ Earthy Feast -

      October 21, 2015 at 9:52 am

      This is like some kind of trick or treat magic! You brilliant beautiful thing! Loving everything about this cake! Happy pumpkin party day!

      Reply
    36. Christine // my natural kitchen -

      October 21, 2015 at 9:36 am

      I'm so fascinated with mochi cake and still have never tried it. It looks really delicious, and possibly addictive? James and the Giant Peach is a super cute costume idea! I'm not at all creative when it comes to Halloween (we keep on saying that we'll start trying once we have kids) but I love seeing what other people come up with. Definitely hoping you post a picture of you guys this Halloween! xo

      Reply
    37. Lily | Kale & Caramel -

      October 21, 2015 at 9:21 am

      Omg YES! This cake is everything I hoped and dreamed it might be when I first read its name, Sarah. The Twin Female Grandpa Nerds are just a happy bonus. I cannot wait to try this!

      Reply
    38. Meg @ Beard and Bonnet -

      October 21, 2015 at 8:50 am

      This mochi cake sounds and looks incredible!!!! I'm loving the Twin Female Grandpa Nerds, hysterical!!

      Reply
    39. Sarah | Well and Full -

      October 21, 2015 at 7:27 am

      Happy Pumpkin Party, girl!! I LOVE the James and the Giant Peach idea for your Halloween costume! Hope to see pictures post-Halloween :D

      Reply
    40. Nicole ~ cooking for keeps -

      October 21, 2015 at 7:11 am

      I LOVE how dense and gooey these look!!!

      Reply
    41. Rachel -

      October 21, 2015 at 6:22 am

      Oh man, this looks so good! I have to honest - I have never ventured into the world of mochi, but this has gotten me super interested in trying a recipe or two. And your photos are beautiful!

      Reply
    42. Abby @ The Frosted Vegan -

      October 21, 2015 at 6:13 am

      Ohhh those Halloween pictures from childhood are just GOLD, right?! I'm actually not super into Halloween, but any holiday that is centered around food/candy is a win in my book. Happy pumpkin party, this looks divine!

      Reply
    43. kathryn @ The Scratch Artist -

      October 21, 2015 at 4:57 am

      That was exactly what I was thinking, Twin Female Grandpa Nerds, you nailed it! Hahah! You definitely have my vote for James and the Giant Peach that is hysterical! I have only had mochi covered ice cream. I am so intrigued by this recipe! I'm so happy Sara organized this pumpkin bash. I had so much fun coming up with my recipe and now seeing everyone else's!

      Reply
    44. valentina | sweet kabocha -

      October 21, 2015 at 3:52 am

      Oh my gosh, it seems delicious!! I should try to convert your recipe to make the cake vegan ^_^

      Reply
    45. Laura (Blogging Over Thyme) -

      October 21, 2015 at 3:36 am

      This is so cool!!! And seriously creative. Love the black sesame speckles too (and that photo is spectacular --> my mom just sent me a picture of myself dressed as a punk when I'm 2 years old and I absolutely plan on sharing it on Halloween).

      Reply
      • Gabrielle -

        October 11, 2017 at 4:54 pm

        Yum! I made this last year around this time and it was a total hit. The amount of sweet rice powder says 9 ounces (2 cups) - should this read 1.125 cups . 2 cups = 16 ounces

        I'm getting ready to make this tonight!

        Reply
        • Sarah Menanix -

          October 11, 2017 at 9:08 pm

          Hi Gabrielle! Ah, I can see how what I wrote might be confusing. The ounces in by weight (not volume), so it is 9 ounces in weight for 2 cups of sweet rice flour. I'll update it now!

          Reply
          • Gabrielle -

            October 12, 2017 at 10:36 am

            Oh! Can you you tell I'm not a regular baker? Haha

            Thank you :)

            Reply

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