Hi, I’m Melisa 🌿
Up here in the Hudson Valley, when the leaves turn amber and the kitchen starts to smell like cinnamon and roasted squash, I find myself craving something that feels like a hug in a square. That’s exactly what this pumpkin butter mochi Hawaii recipe delivers. It’s soft, chewy, buttery—with that golden, crisp top that shatters under your fork. Think pumpkin pie meets mochi with a whisper of coconut and a nod to island sunshine.
If you’re gluten-free (or just gluten-curious), this is the kind of recipe that surprises people. Mochiko (sweet rice flour) gives it that signature bounce, pumpkin adds seasonal charm, and butter? Well, butter makes everything better.
Whether you’re prepping for a potluck, a cozy night in, or just looking to spice up your fall baking lineup—you’ll fall in love with this Hawaii-born classic reimagined with pumpkin.
Discover great ideas like the classic version of this local treat in our article on Butter Mochi from Hawaii for an authentic chewy dessert experience.
Explore the Steps
What Makes Pumpkin Butter Mochi a Hawaiian Fall Favorite
A Hawaiian-Japanese fusion classic with an autumn twist
Butter mochi isn’t your average dessert bar. This chewy, custard-like square is a beloved staple in Hawaii—rooted in Japanese culinary tradition and sweetened by island culture. It’s made with mochiko (sweet rice flour), giving it that iconic soft bounce and golden top. But what happens when you add the cozy charm of pumpkin to this beloved treat? You get a pumpkin butter mochi Hawaii recipe that’s tender, rich, and perfect for crisp autumn afternoons.
Pumpkin blends beautifully with butter, coconut milk, and warm spices like cinnamon and nutmeg. This unexpected combination brings fall flavor into a tropical dessert that’s already a textural dream. The result? A chewy, fragrant square that smells like Thanksgiving and feels like a hug from the islands.
And here’s the best part: this pumpkin butter mochi Hawaii recipe is naturally gluten-free. No fancy swaps, no complicated flour blends—just wholesome ingredients that taste incredible together.
If you’ve been searching for a pumpkin dessert that’s unique, crowd-pleasing, and easy to make, this recipe is it. It bakes up in one bowl, doesn’t require a crust, and slices cleanly into perfect squares you’ll want to serve on repeat.
Why pumpkin + butter mochi = your new favorite bake
Let’s break it down:
| Feature | Pumpkin Butter Mochi | Pumpkin Pie |
|---|---|---|
| Texture | Chewy, soft, custard-like | Creamy, traditional pie filling |
| Crust? | No crust needed | Requires a crust |
| Gluten-free naturally? | Yes (uses rice flour) | Not unless modified |
| Prep Time | 10–15 minutes | 30+ minutes with dough chilling |
| Crowd Appeal | High – unexpected & satisfying | Classic, but predictable |
What makes this pumpkin butter mochi Hawaii recipe so appealing is how it delivers something new without being complicated. It feels nostalgic yet fresh—perfect for potlucks, holidays, or just cozy Sundays with the kids. In our home, it’s the kind of dessert that disappears before it’s even cool.
👉 Check out our Tangzhong Pumpkin Bread for another warm, gluten-free fall classic baked with heart.
If you’ve never made a pumpkin butter mochi Hawaii recipe before, this is your sign to start.
PrintPumpkin Butter Mochi Hawaii Recipe: The Cozy Gluten-Free Treat You Didn’t Know You Needed
A soft, chewy, and warmly spiced pumpkin butter mochi inspired by Hawaiian flavors—this gluten-free dessert blends creamy pumpkin puree with sweet rice flour for a delicious twist on traditional mochi. Perfect for fall gatherings or cozy treats at home.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 24 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-American
- Diet: Gluten Free
Ingredients
1 (15 oz) can pumpkin puree
1 box (16 oz) mochiko sweet rice flour
1 ½ cups granulated sugar
1 cup light brown sugar, packed
1 tsp vanilla extract
2 tsp pumpkin pie spice
½ tsp salt
2 tsp baking powder
4 large eggs
1 cup melted unsalted butter (cooled)
1 (12 oz) can evaporated milk
Optional: cinnamon sugar for topping
Instructions
Step 1:
Preheat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper.
Step 2:
In a large mixing bowl, whisk together the pumpkin puree, eggs, vanilla extract, melted butter, and evaporated milk until the mixture is silky smooth.
Step 3:
Add the granulated sugar and brown sugar to the wet ingredients. Whisk until fully incorporated and slightly thickened.
Step 4:
In a separate bowl, sift together the mochiko sweet rice flour, pumpkin pie spice, baking powder, and salt.
Step 5:
Gradually add the dry ingredients into the wet mixture, stirring or whisking until a thick, smooth batter forms. Scrape the sides of the bowl to ensure everything is evenly mixed.
Step 6:
Pour the batter into the prepared baking pan. Use a spatula to smooth out the top evenly.
Step 7 (Optional):
For a sweet crust, sprinkle the top with a light dusting of cinnamon sugar.
Step 8:
Bake in the preheated oven for 60–70 minutes, or until the top is golden and a toothpick inserted near the center comes out with just a few moist crumbs.
Step 9:
Remove from oven and let cool completely in the pan. Once cool, slice into squares.
Step 10:
Serve at room temperature or chilled. Store leftovers in an airtight container for up to 3 days, or refrigerate up to 5.
Notes
Mochi texture improves overnight; great for next-day treats.
Store in an airtight container at room temp up to 3 days, or refrigerate for up to 5.
Use full-fat coconut milk for a dairy-free version.
For extra chewiness, bake in a metal pan instead of glass.
Nutrition
- Serving Size: 1 square
- Calories: 185
- Sugar: 17g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
The Ultimate Pumpkin Butter Mochi Hawaii Recipe (Step-by-Step)
When it comes to fall baking that feels both comforting and exciting, this pumpkin butter mochi Hawaii recipe is hard to beat. It’s quick to whip up, family-friendly, and bakes into a golden, chewy square that tastes like pumpkin pie and butter mochi had the coziest baby.
Below, I’ll walk you through exactly how to make it, from ingredients to baking tips. No electric mixer required—just a bowl, a whisk, and a warm oven.
Ingredients Breakdown: Pantry-Friendly & Naturally Gluten-Free
This recipe leans into simple, real ingredients that you likely already have in your gluten-free pantry. Here’s what you’ll need:
Dry Ingredients
| Ingredient | Notes |
|---|---|
| 2 cups mochiko flour | Sweet rice flour—not regular rice flour |
| 1 cup cane sugar | Or coconut sugar for a more caramel taste |
| 1 tsp baking powder | Adds slight lift |
| ½ tsp sea salt | Balances sweetness |
| 1 tsp cinnamon | Optional but adds warmth |
| ½ tsp nutmeg | Enhances the pumpkin spice vibes |
Wet Ingredients
| Ingredient | Notes |
|---|---|
| 1 cup pumpkin puree | Not pumpkin pie filling—just pure pumpkin |
| ¾ cup full-fat coconut milk | Creamy texture and tropical flavor |
| ½ cup melted unsalted butter | Or dairy-free butter alternative |
| 3 large eggs | Room temperature preferred |
| 1 tsp vanilla extract | Adds depth and sweetness |
💡 Want a dairy-free version? Swap the butter with melted coconut oil or vegan butter and it still works beautifully.
Step-by-Step: Mixing, Pouring, and Baking It to Perfection
1. Preheat your oven and prep the pan
Set your oven to 350°F (175°C). Lightly grease an 8×8-inch square pan with butter or coconut oil, then line it with parchment paper for easy removal.
2. Mix the dry ingredients
In a large bowl, whisk together the mochiko flour, sugar, baking powder, sea salt, and optional spices. This step ensures everything blends evenly—no flour clumps here.
3. Add the wet ingredients
In a separate bowl (or directly into the dry mix if you’re feeling rebellious like me), whisk the pumpkin puree, coconut milk, melted butter, eggs, and vanilla extract until smooth.
4. Combine and pour
Pour the wet mixture into the dry and mix until fully incorporated. The batter will be smooth, slightly thick, and golden-orange in color.
5. Bake it
Pour the batter into your prepared pan and smooth out the top with a spatula. Bake for 50–60 minutes, or until the top is golden brown and crackly, and a toothpick comes out mostly clean (a little stickiness is OK—remember, it’s mochi!).
6. Cool completely before slicing
Let it cool in the pan for at least 1 hour before removing. This helps it firm up into that perfect chewy, sliceable texture.
This pumpkin butter mochi Hawaii recipe is meant to be shared—but if you’re like us, you’ll have to hide a few pieces in the fridge for later.
Don’t miss our naturally sweet and flourless Chickpea Chocolate Chip Cookies—another chewy, gluten-free crowd pleaser made with love.
Make It Your Own – Flavor Variations and Creative Twists
One of the best things about this pumpkin butter mochi Hawaii recipe—besides the buttery crust and chewy center—is how customizable it is. Once you’ve mastered the base, there are so many delicious ways to make it your own. Whether you’re baking for dietary needs, changing up the flavor, or adding texture, this recipe becomes a creative playground.
Let’s talk about how to personalize this Hawaiian fall favorite.
Swap & Remix: Easy Flavor Variations to Try
1. Chocolate Pumpkin Butter Mochi
- Add ½ cup of mini dark chocolate chips to the batter.
- Top with extra chips before baking for a gooey finish.
- The richness of chocolate pairs perfectly with the pumpkin in this pumpkin butter mochi Hawaii recipe.
2. Maple Pumpkin Mochi
- Swap ¼ cup of sugar for pure maple syrup.
- Add maple extract to deepen the warm, earthy notes.
- It turns this already cozy dessert into a full-on fall celebration.
3. Ube & Pumpkin Marble Mochi
- Divide your batter in two—stir ube extract or ube halaya into one half.
- Swirl the colors together before baking.
- This version of the pumpkin butter mochi Hawaii recipe is as pretty as it is flavorful.
4. Pumpkin Pecan Mochi Bars
- Stir in ½ cup of toasted chopped pecans.
- Sprinkle extra on top for a nutty crunch and visual appeal.
- This version gives a nutty, buttery twist to the mochi’s chew.
5. Spicy Chai Pumpkin Butter Mochi
- Replace your pumpkin spice blend with 1 tsp chai spice mix.
- Think cloves, cardamom, cinnamon, and a hint of black pepper.
- It adds warmth and depth to this already soul-soothing bake.
🍂 These twists don’t just add variety—they keep your pumpkin butter mochi Hawaii recipe fresh every time you make it. And trust me, once you try it, you’ll want to bake it more than once this season.
Dietary Swaps: Gluten-Free, Dairy-Free, and Vegan Options
Even though the original pumpkin butter mochi Hawaii recipe is naturally gluten-free, there are simple swaps to make it dairy-free or vegan too. If you’re curious about how these ingredients impact your body, Healthline offers trusted science-backed info on gluten, coconut milk, and sugar alternatives.
| Dietary Need | Simple Substitution |
|---|---|
| Dairy-Free | Use vegan butter or melted coconut oil |
| Vegan (Egg-Free) | Use flax eggs (1 tbsp flax + 3 tbsp water each) |
| Refined Sugar-Free | Try coconut sugar or maple syrup |
| Nut-Free | Skip nuts or use toasted seeds instead |
I’ve tested these swaps in my own kitchen (because feeding Emma and Chloe is a culinary adventure on its own), and they all deliver on flavor and texture. This is truly the kind of recipe that grows with your needs.
The flexibility of this pumpkin butter mochi Hawaii recipe is what makes it special. Whether you’re going classic, chocolatey, nutty, or vegan, it always bakes up chewy, rich, and deeply satisfying. Fall flavors have never felt this playful—or this comforting.
Don’t miss our Chickpea Flour Tahini Cookies—a nutty, chewy cookie that’s as fun to riff on as this mochi.
How to Serve, Store, and Reheat Pumpkin Butter Mochi
Once your kitchen smells like warm pumpkin, browned butter, and toasted coconut—you’ll know your pumpkin butter mochi Hawaii recipe is ready. But before you slice into it and start handing out squares, let’s talk about how to serve it beautifully, store it properly, and reheat it like a pro (because yes, it tastes amazing warm and chilled).
How to Cut and Serve Pumpkin Butter Mochi
The texture of butter mochi is unlike any other baked good. It’s chewy and slightly sticky inside with a golden, crackly top that can crumble if sliced too quickly. Here’s how to get clean, gorgeous squares every time:
1. Let it cool completely
Resist the urge to slice it hot out of the oven. Let it rest in the pan for at least 60–90 minutes, or even overnight. This helps the center set and makes slicing easier.
2. Use a sharp knife and wipe between cuts
Run your knife under hot water, then wipe clean between slices. This trick keeps the sticky rice flour from clinging and pulling.
3. Portion it right
For a standard 8×8 pan, you can cut 16 small squares or 9 larger ones. If it’s for a potluck or snack tray, small squares are best. For brunch? Go big.
🥄 Tip from my table: serve warm with a dollop of whipped coconut cream and a sprinkle of cinnamon sugar. It elevates this pumpkin butter mochi Hawaii recipe to pure autumn bliss.
How to Store It for Freshness (and Snack Emergencies)
The great thing about mochi-based desserts is they stay moist longer than most baked goods. But texture matters, so here’s how to keep it chewy (not dry or soggy):
| Storage Method | Instructions | Shelf Life |
|---|---|---|
| Room Temperature | Airtight container, cool counter | 2–3 days |
| Refrigerator | Store in a sealed container | 4–5 days |
| Freezer | Wrap individual squares, freeze flat | 1–2 months |
Before storing, let the mochi cool completely to avoid condensation (which can make it gummy). I love keeping a few frozen slices on hand for quick snack moments or last-minute coffee guests.
Reheating Without Losing That Dreamy Texture
Want that “just-baked” feel again? It’s totally possible—here’s how to do it:
Microwave (Quickest)
- Place 1–2 slices on a plate, cover with a damp paper towel, and heat for 10–15 seconds.
- Perfect if you want it soft and slightly warm for breakfast or dessert.
Toaster Oven (Crispy Top)
- Heat at 325°F for 5–8 minutes.
- This method revives the golden edges and keeps the inside chewy.
Air Fryer (Fastest crisp!)
- Set to 300°F for 3–5 minutes.
- Works best from chilled—not frozen.
Melisa’s Mom Tip: Pop a slice into the kids’ lunchboxes straight from the fridge. By snack time, it’s the perfect texture—soft and chewy with all that cozy pumpkin flavor.
This pumpkin butter mochi Hawaii recipe doesn’t just taste great right out of the oven—it shines for days after. And honestly? It might be even better the next morning with a hot mug of coffee.
Don’t miss our Viral Sweet Potato Taco Bowl Recipe Ideas for another cozy gluten-free meal-prep win straight from our kitchen.
FAQs About Pumpkin Butter Mochi
What is Hawaiian butter mochi made of?
Traditional Hawaiian butter mochi is made from mochiko flour (sweet rice flour), butter, coconut milk, sugar, eggs, and sometimes a hint of vanilla. It’s different from Japanese mochi, which is usually steamed and pounded—this version is baked, creating a crispy top with a soft, chewy interior.
In our pumpkin butter mochi Hawaii recipe, we fold in pumpkin puree and warm spices to give it a seasonal twist, while still honoring the original’s irresistible texture and rich flavor.
Can I use pumpkin puree in butter mochi?
Absolutely, and you should! Pumpkin adds moisture, color, and cozy fall flavor that pairs beautifully with the buttery base of classic mochi. Just make sure you’re using pure pumpkin puree, not pumpkin pie filling (which has sugar and spices already added).
In fact, the pumpkin butter mochi Hawaii recipe is one of the best ways to use up leftover canned pumpkin—no crust, no rolling, just mix and bake.
How is Hawaiian butter mochi different from Japanese mochi?
The main difference comes down to how each dessert is made—and how they feel when you bite into them.
Hawaiian butter mochi, like the one in this pumpkin butter mochi Hawaii recipe, is baked. It has a chewy, cake-like texture with a crisp, golden top and a custard-soft center. The ingredients usually include mochiko (sweet rice flour), butter, coconut milk, eggs, and sugar—giving it a rich, slightly dense bite.
Japanese mochi, on the other hand, is made by steaming glutinous rice or mochiko flour, then pounding it until it becomes stretchy and elastic. It’s more doughy than cakey, often rolled into balls and filled with sweet red bean paste, strawberries, or ice cream.
So while both desserts use mochiko and share Japanese roots, Hawaiian butter mochi leans more toward comfort cake, and Japanese mochi leans toward traditional rice confection.
Is butter mochi best eaten warm or cold?
Both! That’s the beauty of this dessert.
Warm: Soft, melty, and extra fragrant—great right after baking or reheated.
Room temp: Balanced, chewy, and perfect for serving at gatherings.
Cold (from the fridge): A little firmer but still delicious, especially if you like denser textures.
If you ask me? The day-after square straight from the fridge with morning coffee is chef’s kiss.
Want more snackable sweet bakes? Check out our Chickpea Flour Cookies—chewy, nutty, and gluten-free just like this mochi.
Conclusion: Pumpkin Butter Mochi Hawaii Recipe – A Fall Bake You’ll Crave All Year
There’s something magical about a dessert that bridges cultures, seasons, and food sensitivities all in one bite. This pumpkin butter mochi Hawaii recipe is more than a chewy little square—it’s comfort food, nostalgia, and a creative twist on tradition rolled into one golden bake.
Whether you’re gluten-free by necessity or choice, or just looking to bring something different to the fall dessert table, this recipe delivers. It’s easy enough for weeknights, cozy enough for holidays, and impressive enough for guests who’ve never tasted mochi in cake form.
So the next time your kitchen calls for something soft, buttery, pumpkin-spiced, and a little unexpected—this is the recipe you’ll reach for. And if your kids sneak an extra square before dinner? Just smile. That’s the mark of a mochi win.
Don’t miss our Broccoli Cottage Cheese Pizza Crust—another surprising, wholesome, gluten-free favorite straight from our home kitchen.