Pumpkin Mochi Cookies Recipe by Tasty

Name: Pumpkin Mochi Cookies Recipe by Tasty
Cook time: 17 min
Yield: 12 cookies
Ingredients: 1 each can pumpkin puree; 2 cup glutinous rice flour; 1 cup water; 0.5 cup granulated sugar; 1 tbsp pumpkin pie spice; 1 tbsp neutral cooking oil; 0.5 tsp baking powder; 0.75 cup chocolate chips

Kat Lieu · tasty.co · 2025 · Original Recipe

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

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

crispy

Ingredients

can pumpkin puree(15-ounce)1 each (30g)

glutinous rice flour2 cup (280g)

water(or more needed)1 cup (140g)

granulated sugar0.5 cup (100g)

pumpkin pie spice(or a mix of spices like nutmeg, cinnamon, and cardamom)1 tbsp (9g)

neutral cooking oil1 tbsp (9g)

baking powder0.5 tsp (2g)

chocolate chips(vegan/allergen-free brand, if desired)0.75 cup (128g)

Total dough weight698g

Process

Mixing: creaming
Butter: room temp
Eggs: none
Bake Temp: 425°F (218°C)
Bake Time: 15-17 min
Chill: None
Yield: ~12 cookies
Sheet Prep: parchment

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 5.5. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat0 (2th percentile)

Flour:Sugar2.80 (95th percentile)

Brown:White Sugar0 (19th percentile)

Egg:Flour0 (11th percentile)

Chocolate:Flour0.46 (16th percentile)

Fat %0 (2th percentile)

Sugar %14.3 (16th percentile)

Hydration0 (7th percentile)

Bake Temp425 (100th percentile)

Key Ratios

Flour:Fat

Flour:Sugar

2.80

Brown:White Sugar

Egg:Flour

Chocolate:Flour

0.46

Fat %

Sugar %

14.3

Flour %

40.1

Hydration

Cookie Lab