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Pumpkin Mochi Cookies Recipe by Tasty
Kat Lieu · tasty.co · 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
2
chewiness
4
crispiness
1
cakeyness
2
thickness
2
spread
2
richness
2
sweetness
2
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
- browned
- 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 669 recipes in the dataset.
Flour:Fat0 (2th percentile)
Flour:Sugar2.80 (95th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0 (11th percentile)
Chocolate:Flour0.46 (20th percentile)
Fat %0 (2th percentile)
Sugar %14.3 (18th percentile)
Hydration0 (8th percentile)
Bake Temp425 (100th percentile)
Key Ratios
Flour:Fat
0
Flour:Sugar
2.80
Brown:White Sugar
0
Egg:Flour
0
Chocolate:Flour
0.46
Fat %
0
Sugar %
14.3
Flour %
40.1
Hydration
0