Fried Pumpkin Mochi

When pumpkin spice season rolls around, everyone reaches for lattes and pies but let’s take it up a notch with Fried Pumpkin Mochi. Imagine crisp, golden shells giving way to soft, chewy centers that taste like pumpkin pie and mochi had a crispy, chewy baby. It’s the kind of cozy, fall-meets-Asian-bakery treat you can’t stop snacking on.

This easy pumpkin mochi recipe uses glutinous rice flour, pumpkin purée, and a little sugar to create that signature chew. A quick fry gives it a light crunch on the outside while keeping the inside bouncy and satisfyingly gooey. Tossed in cinnamon sugar (or drizzled with condensed milk if you’re feeling extra), these fried mochi bites are the perfect sweet snack for sweater weather.

Ingredients

1 (16-oz) box glutinous rice flour (Mochiko)

1 cup pumpkin purée

1 cup sugar (adjust to taste)

½–1 tsp pumpkin pie spice

2–4 tbsp water or coconut milk (depends on moistness of puree)

Neutral oil, for frying

Cinnamon sugar OR condensed milk/honey, to finish

1. In a large bowl whisk Mochiko, sugar, and pumpkin spice. Add pumpkin purée. Mix until dough becomes smooth, soft, and not sticky. Add water/coconut milk a teaspoon at a time only if it feels stiff/cracks. Target texture = soft Play-Doh.

2. Heat oil to 350°F. Use a cookie scoop to portion dough directly into oil. Fry 2–4 minutes total, flipping halfway, until slightly puffed and light golden. Transfer to rack.

3. While warm, toss in cinnamon sugar or glaze with condensed milk/honey right before serving.

Crispy and chewy