Easy Pumpkin Mochi Cookies Recipe by Kat Lieu (One-Bowl, Gluten-Free, and Plant-Based)

Pumpkin Mochi Cookies by Kat Lieu

Dear friend,

You’re going to fall in love with these easy one-bowl Pumpkin Mochi Cookies. They're my go-to autumn treat! This simple one-bowl recipe yields chewy, soft cookies bursting with pumpkin spice. The best part? They’re highly customizable, and you can also pan-fry them for crispy edges, similar to those delicious Asian pumpkin mochi snacks or Chinese pumpkin cakes.

Air fry them if you’d like too! Seriously, come sweater weather, these cookies are a no-brainer whether you’re in the mood for something cozy or want to impress with an Asian-inspired fall dessert. Pumpkin spice and mochi? Yum and yes please! Even those who don’t like pumpkins will like these cookies. No cap.

These pumpkin mochi cookies are plant-based, gluten-free, and so easy to make. There are no eggs, no gluten, no dairy, and if you want them to be nut-free, go for it! Perfect for anyone who loves a good chewy cookie with a fun, modern twist! So, what are you waiting for? Go on, make these cookies!

xoxoxo,

Kat Lieu

Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

Buy on Amazon

View this post on Instagram

A post shared by Kat Lieu (@katlieu)

Yield 12 cookies

Author Kat Lieu

Prep time

5 Min

Cook time

17 Min

Total time

22 Min

Print

With ImageWithout Image

The One-bowl Pumpkin Mochi Cookies Recipe You'll be Making all Autumn Long

I’m all about cozy fall vibes and comfy sweaters, and these Pumpkin Mochi Cookies hit the spot every time. Think of them as little pillows of chewy pumpkin goodness with a subtle hint of crunch, especially if you decide to pan-fry or deep-fry them. They're like the love child of a chewy mochi and a pumpkin spice latte. Oh, and the best part? You can totally customize the mix-ins—chocolate chips, cranberries, nuts, you name it!Now, full disclosure: these cookies may come out of the oven a little soft and sticky (that’s the mochi magic), but don’t be afraid to take it up a notch by frying them! I love making them extra crispy on the outside—crunchy edges with a chewy center? Yes, please! Plus, they remind me of those delightful fried pumpkin mochi treats I used to devour at Asian bakeries.And don’t forget, if you’re going the marshmallow route (vegan or otherwise), hold off on adding them until the last few minutes of baking—trust me, unless you love the look of marshmallow puddles! These cookies are the best of both worlds: soft and chewy meets crispy and crunchy, with ALL the cozy fall flavors packed into one bite.Let’s dig in! 🍂🎃 Happy baking, my Fam!

Ingredients

For the cookies

• 2 cups Mochiko or glutinous rice flour
• 1 cup pumpkin puree from a can
• 1/2 cup maple syrup (adjust to taste; sugar can also be used)
• Approx. 2 cups vegan milk or water (add until the mixture is of a thick, smooth, and slightly runny consistency)
• 1/3 to 1/2 cup cranberries, raisins, chocolate chips, nuts, etc. (or a combination)
• 1/2 tbsp baking powder
• 2 tbsp neutral oil
• A tablespoon mixture of all your favorite pumpkin spices, like ground clove, cardamom, cinnamon, nutmeg, etc...

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the Mochiko, baking powder, and your pumpkin spice mixture. Stir in the pumpkin puree, maple syrup, and neutral oil. Gradually add in the vegan milk or water until the batter is thick but slightly runny.
3. Fold in your mix-ins, whether cranberries, chocolate chips, or your favorite nuts. If using marshmallows for a vegan version, reserve them for later. (They melt quickly, so it’s best to embed them into the cookies a few minutes before the cookies are done baking.)
4. Scoop the batter onto a lined baking sheet, forming cookie shapes. Each cookie should be about 2 heaping tablespoons.
5. Bake until the bottoms turn golden brown, the edges and tops are set, about 15 to 17 minutes.
6. Remove from the oven and allow the cookies to cool completely before handling, as they may be soft and sticky when fresh from the oven. It's best to put the cookies still on the parchment paper directly over a wire rack.
7. If you prefer a crunchier texture, pan fry the cookies after they've cooled, in a lightly oiled skillet over medium heat until crispier on the bottom.
8. Alternatively, instead of baking the cookies, you can deep fry or pan-fry them, like you would when making Chinese pumpkin cakes.

Recommended Products

Modern Asian Kitchen

Modern Asian Baking at Home Cookbook

Mochiko Rice Flour

All rights reserved for the respective recipe author and modernasianbaking.com

Did you make this recipe?

Tag @katlieu on instagram and hashtag it #subtleasianbakes