Deliciously Chewy Pumpkin Mochi Bars: Your New Favorite Gluten-Free Fall Treat

Prepare to embark on a culinary journey that promises an exquisitely unique and delightfully chewy texture with these incredible pumpkin mochi bars. If you are already a devoted fan of mochi, the beloved Japanese rice cake treat, then these bars are destined to become your next obsession. For those unfamiliar with mochi, prepare to be pleasantly surprised by an exciting new combination of taste and texture that will undoubtedly captivate your palate. Imagine the comforting flavors of a classic pumpkin pie, but reimagined as a springy, irresistibly chewy, and crustless bar – it’s a truly addictive experience! What’s more, these delectable treats are naturally gluten-free and remarkably quick and easy to prepare, making them a perfect addition to any holiday baking tray. This year, dare to try something different and introduce your friends and family to a dessert that’s as intriguing as it is delicious. (Jump straight to the full recipe below!)

Embrace the Flavors of Fall Without the Fuss

Calling all pumpkin pie enthusiasts! If the thought of making a pumpkin pie from scratch, complete with rolling out a perfect crust and meticulous preparation, feels a bit overwhelming, but you’re still yearning for that quintessential taste of luscious pumpkin infused with warm autumn spices, then you have arrived at the perfect destination. These pumpkin mochi bars offer all the beloved flavors of a rich pumpkin pie, but in a convenient, easy-to-handle bar form. They boast the most unusual and addictively delicious chewy texture, striking the ideal balance of sweetness and being absolutely packed with that comforting pumpkin pie flavor. It’s the ultimate dessert for those seeking autumn bliss without the elaborate kitchen rigmarole.

What Exactly Is Mochi? A Delightful Japanese Secret

At the heart of these extraordinary bars lies mochi, a revered Japanese delicacy made from sweet rice flour. This special flour is also known as mochiko or glutinous rice flour – and it’s important to clarify that despite the name, it contains absolutely no gluten. The term “glutinous” refers to its wonderfully sticky, glue-like texture when cooked, not the presence of wheat gluten. When baked or cooked, sweet rice flour develops a uniquely soft, elastic, and delightfully chewy consistency that is simply unmatched. This versatile pastry can be flavored with a myriad of ingredients or used to encase various fillings, such as sweet yam or red bean paste, forming charming little balls. Mochi is even famously used to encase balls of ice cream, creating a popular Japanese frozen treat that many, including myself, always make a point to pick up from an Asian import store to keep on hand in the freezer for a quick, delightful indulgence.

Once you experience the divine taste and unparalleled texture of these pumpkin mochi bars, you’ll find yourself irresistibly drawn back for more. They’re truly that good!

For another delightful variation, be sure to try this delicious Coconut Raspberry Mochi Bar version, too – it’s equally enchanting!

Effortless Creation: How Easy Are Pumpkin Mochi Bars to Make?

You might be wondering if such a uniquely textured and flavorful treat requires complicated steps. The answer is a resounding no! Making these pumpkin mochi bars is incredibly straightforward. The process begins with simply stirring together some smooth pumpkin purée with a harmonious blend of lovely, warming pumpkin pie spices. In a separate bowl, you’ll whisk together a couple of eggs, rich coconut milk, granulated sugar, and melted butter to form a smooth base. Once combined, this delightful mixture is poured into your prepared baking pan. Then comes the artistic part: dolloping spoonfuls of the spiced pumpkin mixture onto the white mochi batter and creating beautiful, casual swirls with a butter knife. This simple technique not only infuses every bite with pumpkin goodness but also creates a stunning visual marbled effect.

Finally, the pan goes into the oven. As it bakes, that beautiful, rich spiced pumpkin topping transforms, burnishing to a warm, inviting autumnal brown, elegantly swirled through the soft, snow-white base of the rice flour mixture. The result is a dessert that is not only visually stunning and a joy to behold but also absolutely irresistible and addicting to eat. The aroma filling your kitchen will be as delightful as the finished product itself, hinting at the deliciousness to come.

The hardest part of this entire recipe is waiting for the bars to cool completely. Patience is a virtue here, as cooling allows the mochi to set properly, resulting in that perfectly dense, chewy, and utterly divine texture. Once fully cooled, you can finally dive into these spectacular pumpkin mochi bars, experiencing their unique charm with every bite.

The unique, springy texture of these bars will first surprise you, then undoubtedly delight you, and finally, it will beckon you back for just one more, and then another. They truly are that captivating and delicious!

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Explore More Delicious Pumpkin Recipes

If you’re as passionate about pumpkin as we are, you’ll love exploring these other fantastic pumpkin-centric recipes from our kitchen. Perfect for any time of year, but especially delightful during the cozy autumn months, these recipes offer a variety of ways to enjoy this versatile squash:

• Roasted Pumpkin Seeds – and How to Make a Jack o’Lantern
• Pumpkin Pie Granola – and How to Bake a Pumpkin to Make Pumpkin Purée
• Homemade Pumpkin Pie Spice Mix
• It’s Pumpkin Pie Time: A Classic Revisited
• Pumpkin Slab Pie with Easy Peasy Crust
• Pumpkin Spice Pavlova
• Pumpkin Baked Oatmeal
• Pumpkin Freezer Fudge – My New Addiction
• Apple Pumpkin Butter

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Essential Tips for Perfect Pumpkin Mochi Bars

Kitchen Frau Notes: To ensure your pumpkin mochi bars are absolutely perfect, here are a few invaluable tips. When you open a can of pumpkin purée (always double-check that it’s 100% pumpkin, not pumpkin pie filling, which is already spiced and sweetened), you’ll often have some leftover. Don’t let it go to waste! You can easily freeze it in smaller portions, ready to use for your next batch of these delicious bars or for other recipes. Beyond baking, leftover pumpkin purée is fantastic blended into smoothies for an extra nutritional boost, stirred into a creamy homemade vanilla pudding, or incorporated into a warm and cozy batch of Baked Oatmeal for a delicious breakfast tomorrow.

If pumpkin spice isn’t quite your preference, or if you simply wish to highlight the natural pumpkin flavor, you can easily substitute the spice mix. Try using the grated zest of an organic orange instead. The bright, citrusy notes of orange pair exceptionally well with pumpkin, creating a more fruity and pumpkin-forward flavor profile that is equally delightful and refreshing.

*Choosing Your Coconut Milk: Not all canned coconut milk is created equal, and the quality can significantly impact the final texture and consistency of your mochi bars. Some brands can be quite watery or contain a gritty texture. For the best results, always opt for a full-fat, premium brand of coconut milk. I personally find Thai Kitchen Premium Organic Coconut Milk to be superior for all my recipes – its consistent quality and rich creaminess are unmatched (and no, I’m not sponsored to say this, though I wish I were, considering how much I use!). The creamy, solid part at the top of a good can of coconut milk is key. Always scrape the entire contents of the can into a bowl and whisk it thoroughly until it is completely smooth and uniform before you measure it out for your recipe. This ensures a consistent batter.

**Understanding Sweet Rice Flour (Mochiko): This ingredient is fundamental to mochi’s unique texture and is often a source of confusion. Sweet rice flour goes by several names: glutinous rice flour, sweet rice flour, and mochiko. Don’t be deterred by the term “glutinous” – it refers to the wonderfully sticky, gelatinous nature of sweet rice, and emphatically does not mean it contains gluten. Sweet rice flour is naturally gluten-free. For the best mochi bars, super fine sweet rice flour is ideal. It is crucial to understand that it is distinct from regular white rice flour; sweet rice is inherently much stickier than regular rice varieties. Super fine sweet rice flour can typically be found in Asian markets or in the international aisle of larger supermarkets, often labeled as Glutinous Rice Flour. It’s usually quite inexpensive. Asian glutinous rice flour is so finely ground that it tends to be much fluffier and lighter than standard brands of sweet rice flour, meaning you’ll need a larger volume when measuring by cups for recipes. If you have a kitchen scale, using it to weigh the quantity (8 oz/225gms) is highly recommended for accuracy. If measuring by volume with Asian superfine flour, use 2 cups and then remove 1 tablespoon to get the correct weight. If you are using regular sweet rice flour (not the super fine Asian kind), you will only need 1½ cups (225gms). Your mochi bars will have a slightly less dense and perhaps a more cake-like texture, but they will still be absolutely delicious and chewy.

Pumpkin Mochi Bars Recipe

These delightful bars combine the autumnal warmth of pumpkin pie with the irresistible chewiness of Japanese mochi. Easy to make and naturally gluten-free, they are perfect for a unique holiday treat or a comforting fall dessert.

• ½ cup (120ml) puréed pumpkin (from a can or homemade)
• 1 teaspoon pumpkin pie spice (or use ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice or cloves)
• 2 large eggs
• 1 cup (240ml) premium full-fat coconut milk (from a can), stirred before measuring * (see note above)
• ¾ cup (150gms) sugar (natural evaporated cane sugar, if possible)
• ½ cup (115gms) salted butter, melted and cooled to lukewarm
• ½ teaspoon pure vanilla extract
• ¼ teaspoon fine sea salt
• 8 oz/225gms superfine sweet rice flour/glutinous rice flour (2 cups less 1 tablespoon) or 1½ cups (225gms) regular sweet rice flour/mochiko**(see note above)

Instructions:

Preheat the oven to 350°F (180°C). Prepare an 8-inch (20cm) square pan by lining it with two strips of parchment paper, each cut as wide as the bottom of the pan and going in opposite directions. This creates a sling to easily lift the bars out. Secure any overhang on each side with bulldog clips or clothespins, or simply grease the pan liberally with coconut oil or butter if you prefer.

In a small bowl, combine the pumpkin purée and pumpkin pie spice, stirring until well mixed. Set this spiced pumpkin mixture aside.

In a larger mixing bowl, whisk the eggs thoroughly with the coconut milk until they are well-beaten and smooth. Add the sugar, melted butter (ensuring it’s cooled to lukewarm to avoid cooking the eggs), fine sea salt, and pure vanilla extract, then whisk again until the mixture is completely smooth and well combined. Gradually add the sweet rice flour to the wet ingredients, whisking or stirring vigorously until the batter is smooth and entirely free of any lumps. Note that the consistency of your batter may vary slightly depending on the specific brand of coconut milk you use, with some resulting in a thinner mixture.

Pour about half of the prepared mochi batter into your lined or greased pan, spreading the top evenly. Take half of the spiced pumpkin mixture and dollop it in small blobs over the batter. Using the tip of a butter knife or a skewer, gently swirl the pumpkin mixture into the batter to create a marbled effect. Next, carefully pour or spread the remaining mochi batter over the swirled pumpkin layer. Finally, dollop the rest of the spiced pumpkin mixture onto the top of the batter and create more casual, inviting swirls with your butter knife.

Before placing the pan in the oven, remember to remove any bulldog clips or clothespins you used to secure the parchment paper. Bake for 40 to 45 minutes, or until the center of the bars feels springy and firm to the touch when lightly pressed, and the edges are just beginning to turn a beautiful golden brown.

Allow the pumpkin mochi bars to cool completely in the pan on a wire rack before attempting to cut them. This crucial cooling time ensures they set properly and develop their signature chewy texture. Once cooled, lift them out using the parchment paper overhang (if used) and cut them into 16 delicious squares or bars.

Makes 16 delightful mochi bars.

Guten Appetit! Enjoy your delicious creation!

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Coconut Raspberry Mochi Bars

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