Pumpkin Butter Mochi Hawaii Recipe: A Chewy, Cozy Dessert You’ll Crave All Fall

Pumpkin butter mochi Hawaii recipe—yep, that’s exactly what pulled me into the kitchen one breezy fall afternoon. I wanted something sweet, something chewy, and definitely something with pumpkin. So I did what any dessert-loving dreamer would do: I made this soft, golden, buttery mochi infused with cozy fall spices. This mashup of island comfort and autumn flavor came out so good, I knew I had to share it. In this post, I’ll walk you through every step so you can whip up your own batch of this deliciously addictive treat. Trust me—it’s easier than you think and way more fun.

Pumpkin Butter Mochi Hawaii Recipe – The Story & Intro

The Story: Why This Pumpkin Butter Mochi Hawaii Recipe Means So Much

The first time I made this pumpkin butter mochi Hawaii recipe, I wasn’t chasing trends—I was chasing a feeling. A feeling of warm kitchens, sticky fingers, and that sweet smell of golden mochi cooling on the counter. I wanted a bite of fall, but with the chewy texture I loved from Hawaii’s beloved butter mochi. So I grabbed a can of pumpkin purée, added it to my classic mochi base, and hoped for the best. The result? A springy, buttery square that’s soft in the center with just the right crust on top—and a flavor that instantly brought joy.

This recipe became a seasonal favorite overnight. I shared it with friends, and suddenly everyone wanted “that pumpkin mochi thing.” It’s the kind of dessert that feels familiar but totally new—comforting like your favorite cozy sweater, yet playful enough to feel exciting.

It’s no surprise that pumpkin butter mochi has taken off on social media. The vibrant orange hue, that irresistible bounce, and the fusion of cultures—it’s just so fun to make and share. Plus, it doesn’t hurt that it’s naturally gluten-free and keeps beautifully for days.

Why This Pumpkin Butter Mochi Hawaii Recipe Is Perfect for You

If you love soft, chewy desserts that balance sweet with warmth, this one’s for you. The combination of sweet rice flour, pumpkin, and coconut milk creates a custardy texture you won’t forget. It’s simple enough for beginners and special enough for potlucks or holidays. You mix everything in one bowl—no mixers, no stress.

Pumpkin Butter Mochi Hawaii Recipe: A Chewy, Cozy Dessert You’ll Crave All Fall

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A chewy, buttery twist on Hawaiian butter mochi, this fall-inspired treat blends pumpkin purée, coconut milk, and warm spices into a soft, golden dessert bar that’s naturally gluten-free and totally irresistible.

• Author: Sophie – Tasti Etas
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 16 squares
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian-inspired, Fall Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 box (16 oz) sweet rice flour (mochiko)

• 1 cup pumpkin purée

• 1¾ cups granulated sugar

• 1 tsp baking powder

• 1 tbsp pumpkin pie spice

• ¼ tsp salt

• 2 large eggs

• 1 can (13.5 oz) full-fat coconut milk

• ½ cup unsalted butter, melted

• 1½ tsp vanilla extract

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper.

Step 2: In a large mixing bowl, whisk together mochiko, sugar, baking powder, pumpkin pie spice, and salt.

Step 3: In a separate bowl, combine pumpkin purée, eggs, coconut milk, melted butter, and vanilla extract.

Step 4: Pour the wet mixture into the dry ingredients and stir until the batter is smooth and fully combined.

Step 5: Pour the batter into the prepared pan and spread it evenly with a spatula.

Step 6: Bake for 45–55 minutes, or until the top is golden, the edges pull slightly away from the pan, and a toothpick inserted in the center comes out with moist crumbs.

Step 7: Let the mochi cool in the pan for at least 30 minutes before lifting it out and slicing into squares.

Notes

• For added texture, fold in white chocolate chips or chopped macadamia nuts.

• Mochi stays fresh at room temp for 3 days or refrigerated up to 5.

• Freeze individual squares in airtight containers for up to 2 months.

Ingredients & Tools Breakdown

What You’ll Need: Ingredients for the Pumpkin Butter Mochi Hawaii Recipe

To whip up this pumpkin butter mochi Hawaii recipe, gather these simple ingredients—all easy to find and gluten-free:

• Sweet rice flour (mochiko) – the foundation for that chewy texture
• Pumpkin purée – adds cozy color and autumn flavor
• Coconut milk – brings rich, creamy moisture
• Granulated sugar – sweetens without overpowering
• Eggs + melted butter – help bind and build structure
• Pumpkin pie spices (cinnamon, nutmeg, ginger) – the heart of fall
• Baking powder – gives a light rise
• Vanilla extract + pinch of salt – highlight the flavors

Pumpkin purée and coconut milk don’t just create that dreamy texture—they’re also packed with nourishing benefits. According to Healthline, pumpkin is rich in beta-carotene and antioxidants that help support immunity and skin health.

Want more inspiration? You’ll also love our Butter Mochi Hawaii and our roundup of fun viral dessert ideas for clever twists on classic treats.

Tools and Prep: Making Baking a Breeze

You’ll need just a few basic kitchen tools to bake this pumpkin butter mochi Hawaii recipe:

• One large mixing bowl—makes cleanup easy
• Whisk or spatula—to combine batter smoothly
• Measuring cups/spoons—for accuracy
• 8×8” or 9×9” baking pan—lined with parchment for easy removal
• Oven preheated to 350°F (175°C)—crucial for perfect rise and crust
• Cooling rack—to help the mochi set without sogginess

Pro tip: parchment paper is your friend—it prevents the mochi from sticking and keeps the pan clean. If you want cute shapes, use a springform pan or silicone molds.

Mixing & Baking for Best Texture

How to Mix the Perfect Pumpkin Butter Mochi Hawaii Batter

Start by whisking together the dry ingredients in a large bowl: sweet rice flour, sugar, baking powder, pumpkin pie spice, and salt. In a separate bowl, blend the wet ingredients—pumpkin purée, coconut milk, eggs, melted butter, and vanilla extract. Pour the wet mixture into the dry ingredients and stir until the batter is smooth and combined. Avoid overmixing; a few small lumps are okay and help create that signature chewy, custard-like interior.

As you stir, you’ll notice the batter thickens nicely and takes on a warm pumpkin hue—just like the Instagram-worthy version of this pumpkin butter mochi Hawaii recipe you’ve been longing to bake. Make sure your oven is preheated to 350°F (175°C); going directly into the oven ensures a golden top and perfect texture contrast between crust and center.

This step is where the magic happens—blending island tradition with fall comfort. The texture is what sets this pumpkin butter mochi Hawaii recipe apart: springy, custardy, and with a crust that crackles just right.

Baking Tips: Achieving That Irresistible Crust

Pour the batter into a parchment-lined 8×8″ or 9×9″ baking pan and spread it evenly with a spatula. Bake for about 45–55 minutes, or until the edges start to pull away from the pan and the top looks firm and lightly golden. Insert a toothpick near the center—if it comes out with a few moist crumbs, you’re good to go. Avoid baking too long, which can dry out that tender, chewy heart.

After cooling, lift and slice your mochi into even squares. This pumpkin butter mochi Hawaii recipe holds its shape perfectly and stays fresh for days—making it the ideal dessert for parties or gifting.

Want more chewy goodness? Browse our Chickpea Flour Cookies or try our Gluten-Free Japanese Milk Bread ideas!

Flavor Variations & Serving Suggestions

Creative Twists on the Pumpkin Butter Mochi Hawaii Recipe

Elevate your pumpkin butter mochi Hawaii recipe with fun tweaks! Stir in white chocolate chips or macadamia nuts before baking for a sweet and nutty crunch. Prefer a spicier kick? Add a pinch of ground cloves or cardamom to your pumpkin spice blend, and you’ll make a version that’s cozy and exotic. You can even swirl in a tablespoon of cream cheese or dulce de leche in the middle for a gooey surprise that’s impossible to resist. Each variation keeps that signature chewy texture while adding a flavor twist that reflects your personal taste or holiday theme.

Serving Inspiration: How to Enjoy Pumpkin Butter Mochi

Serve your mochi warm or at room temperature—both are divine! For a special presentation, top each square with a dollop of lightly whipped coconut cream or a scoop of vanilla ice cream. Garnish with a sprinkle of cinnamon or toasted coconut flakes. Hosting a gathering? Cut into bite‑sized pieces and arrange on a wooden board with fruit, nuts, and edible flowers. The bright orange color and chewy texture make it the star of any dessert table. Want to gift these? Pack the squares in cellophane bags tied with twine for cute, edible presents.

This pumpkin butter mochi Hawaii recipe is so adaptable—you can make it sweeter, spicier, or even add twists like tahini or matcha glaze (for an adventurous flavor combo!). It’s perfect alongside coffee, tea, or even sparkling apple cider at brunch.

FAQs

Conclusion

I still remember the first time I sliced into this pumpkin butter mochi—warm from the oven, golden on top, and that soft, bouncy center that made me do a little happy dance in the kitchen. That’s what this pumpkin butter mochi Hawaii recipe is all about: comfort, creativity, and a little moment of magic you can share. Whether you’re baking it for friends, family, or just yourself on a cozy weekend, I hope it brings as much joy to your kitchen as it does to mine. Don’t be afraid to add your twist—because that’s where the fun really begins.

Love,
Sophie