Pumpkin Mochi Cookies
This recipe is for the pumpkin spice-anything lovers out there who are also looking for an easy cookie recipe. Bonus! These cookies are both vegan and gluten-free! (I used vegan chocolate chips.) For those who like pumpkin seeds or other mix-ins, feel free to swap out the chocolate! Imagine a warm sweater and a hug during the fall, in a chewy, not-too-sweet cookie! Check out Kat on Instagram @katlieu for more recipe inspo!
Tasty Team
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Total Time
40 minutes
40 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Ingredients
for 12 cookies
- (15-ounce) can pumpkin puree
- 2 cups mochiko or glutinous rice flour
- 1 cup water, or more needed
- ½ cup granulated sugar
- 1 tablespoon pumpkin pie spice (or a mix of spices like nutmeg, cinnamon, and cardamom)
- 1 tablespoon neutral cooking oil
- ½ teaspoon baking powder
- ¾ cup chocolate chips (vegan/allergen-free brand, if desired)
Nutrition Info
- Calories 176
- Fat 5g
- Carbs 30g
- Fiber 0g
- Sugar 10g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 425°F (220°C) with the rack in the middle position. Line a baking sheet with parchment paper, and set aside.
- Stir together the pumpkin, flour, water, sugar, spices, oil, and baking powder in a bowl. The batter should be the consistency of mashed potatoes. If the batter appears too dry, add a little more water, about 1 tablespoon at a time. Fold in the chocolate chips.
- Using a large spoon, scoop large rounds of the dough 1 inch apart onto the prepared baking sheet (you’ll have about 12 cookies total).
- Bake until the cookies are set and the edges are golden brown, about 14 minutes.
- Remove from the oven. Transfer the cookies to a wire rack, let cool for at least 10 minutes or up to 20 minutes.
- Enjoy!
- Store these cookies in an airtight container at room temperature for up to 2 days. Reheat in the toaster oven or oven at 350°F (180°C) for 5–10 minutes.
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