Pumpkin Mochi in Ghost Pumpkin Shape

Pumpkin Mochi in Ghost and Pumpkin Shape is a whimsical, soft, and chewy Japanese-inspired dessert perfect for fall festivities or Halloween gatherings. These adorable treats combine silky pumpkin puree, pillowy mochi dough, and creamy whipped filling, shaped into charming pumpkins and ghosts. It’s the perfect combination of traditional mochi texture with festive creativity.

Why You’ll Love This Recipe

• Fun and creative Halloween dessert

• Uses real pumpkin for authentic fall flavor

• Soft and chewy mochi with creamy filling

• Kid-friendly and perfect for parties

• Can be customized with different fillings

• Naturally gluten-free

• Teaches proper mochi-making techniques

• Great for both beginners and mochi lovers

• Stores well in the fridge

• Makes a beautiful and festive dessert platter

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the orange-color mochi skin
milk
pumpkin puree
granulated sugar
glutinous rice flour
cornstarch
unsalted butter

For the white-color mochi skin
milk
granulated sugar
glutinous rice flour
cornstarch
unsalted butter

For the gelatin whipped cream
heavy whipping cream
unflavored gelatin powder
water
powdered sugar
vanilla extract

Others
pumpkin puree (for filling, sweetened to taste with sugar and cinnamon)
dark chocolate disc (for ghost faces)
orange and green food coloring (optional, for stems and pumpkin hats)

Directions

To Make Gelatin Whipped Cream

1. Bloom unflavored gelatin in water.

2. Whip heavy cream with powdered sugar and vanilla extract.

3. Gradually add the gelatin while whipping to stabilize.

4. Transfer to a piping bag and refrigerate.

To Make Pumpkin Mochi Skin

1. Blend milk and pumpkin puree. Measure 190g of the mixture.

2. Combine with sugar, glutinous rice flour, and cornstarch. Optional: add orange food coloring.

3. For white mochi, mix milk with sugar, glutinous rice flour, and cornstarch.

4. Cover both with microwave-safe plastic wrap, poke holes, and microwave for 4 minutes (or 3 minutes individually if needed).

5. Add butter to each and stir with spatula until fully absorbed.

6. Cover and chill in freezer for 30 minutes.

7. Once cooled, knead each dough with gloved hands for 5 minutes.

8. Divide each dough into 6 pieces. Reserve some for decoration (green stems, ghost hands, hats).

9. Roll into 5-inch circles and dust with glutinous rice flour.

To Assemble Pumpkin Mochi

1. Place mochi skin into a mold, dusted side down.

2. Pipe whipped cream, add a spoonful of pumpkin puree, top with more cream.

3. Seal edges and flip onto plastic wrap-lined plate.

4. Use a knife to create pumpkin ridges. Add green stem with colored dough.

To Assemble Ghost Mochi

1. Repeat filling process with white mochi skin.

2. Use melted chocolate and a toothpick to draw eyes and mouth.

3. Attach two small dough balls to sides for hands.

4. Optional: place a mini pumpkin on top as a hat.

Servings and timing

Servings: 10 mochi
Prep Time: 1 hour 30 minutes
Cook Time: 3 minutes
Cooling Time: 30 minutes
Total Time: 2 hours 3 minutes

Variations

• Filling Swaps: Try mango chunks, red bean paste, Nutella, crushed Oreo, or sweetened cream cheese.

• Colorful Mochi: Use food coloring to create purple bats, green monsters, or candy corn themes.

• Vegan Version: Use plant-based milk and dairy-free whipped cream.

• Spiced Mochi: Add pumpkin pie spice or cinnamon to the dough for extra warmth.

• Mini Mochi: Make bite-sized versions for party trays.

• Holiday Themes: Use red and green colors for Christmas mochi shapes.

• Simplified Shapes: Skip the decorating and serve as simple round mochi.

• Baked Version: Try baking instead of steaming for a chewy outer crust.

• Frozen Mochi: Freeze for a chewy, cool treat.

• Chocolate-Filled: Add a chocolate ganache center for extra indulgence.

Storage/Reheating

Store leftover mochi in an airtight container in the refrigerator for up to 3 days.
Do not freeze assembled mochi as it may affect texture.
Refrigerated mochi is best consumed chilled or at room temperature. Avoid reheating to preserve the structure and filling.

FAQs

Why is my mochi dough so sticky?

Mochi dough is naturally sticky. Ensure it’s fully cooked and chilled before handling. Use gloves and dust with glutinous rice flour to reduce stickiness.

Can I make this recipe ahead of time?

Yes, you can prepare the mochi skins and whipped cream a day in advance and assemble the mochi just before serving.

Can I skip the gelatin in the whipped cream?

You can use regular whipped cream, but the gelatin helps it hold shape better for longer.

What can I use instead of a mochi mold?

You can shape the mochi by hand or use small bowls lined with plastic wrap.

Can I microwave the two mochi doughs separately?

Yes, if your microwave is small, microwave each dough separately for 3 minutes.

How do I make the mochi look like pumpkins?

Use a knife to press lines on top and add a green dough stem for decoration.

Can I use store-bought whipped cream?

Yes, though it may not hold its shape as well as stabilized whipped cream.

What kind of pumpkin puree should I use?

Use plain canned pumpkin puree, not pumpkin pie filling. You can also make your own.

How do I keep the ghost faces from smudging?

Let the mochi cool before drawing with melted chocolate. Use a clean toothpick or fine brush.

Can I use other fillings?

Yes, popular options include sweet red bean paste, fruit purees, or cookie crumbles.

Conclusion

Pumpkin Mochi in Ghost and Pumpkin Shape is the perfect balance of creativity and flavor. These charming and chewy treats combine the traditional taste of mochi with festive Halloween fun. Whether you’re hosting a themed party or just craving a cozy fall dessert, this recipe will bring smiles and delicious results. Enjoy the soft textures, flavorful filling, and fun decorating process with friends or family.