Kirbie's Cravings

Happy Thanksgiving

photo of one pumpkin mochi cake on a plate

I hope everyone has a safe and delicious Thanksgiving!

photo of pumpkin mochi cakes on a plate

I’m currently at home with my family enjoying a lot of food. After a night of stressful baking, it’s good to finally relax. I baked a couple of desserts for Thanksgiving this year for both my family and BF’s family. I’ll be doing a round up of all the desserts I baked in preparation for Thanksgiving later. Here is one of the desserts gracing my table: pumpkin mochi cakes baked inside pumpkin molds.

photo of one pumpkin mochi cakephoto of pumpkin mochi cake

I knew I was going to make pumpkin mochi cakes and I was trying to decide on a mold to bake them in. I thought it would be cute to use pumpkin molds and searched for a pumpkin pan. I got this mold from the Martha Stewart collection and thought it was so cute.

photo of three cakes on a platephoto of three cakes lined up on a plate

Pumpkin mochi cake has been on my Thanksgiving day menu for years now, ever since someone brought it to a potluck I attended. Last year, I made the mistake of changing things up a bit. Since I had so many pumpkin flavored desserts, I thought I’d try making a different flavor of mochi cake. Big Mistake. Huge.

close-up photo of a pumpkin mochi cakephoto of cakes on a plate

Everyone kept asking where the pumpkin mochi cake was! So I’ve learned my lesson. No more messing with people’s favorites.

overhead photo of pumpkin mochi cakes on a plate


Pumpkin Mochi Cake

Servings: 12 cakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These mini pumpkin mochi cakes are perfect for Thanksgiving!


  • 1 (29-oz) can pumpkin puree
  • 1 (14-oz) can sweetened condensed milk
  • 1 cup unsalted butter melted
  • 4 eggs beaten
  • 2 tsp vanilla
  • 1 (1-lb) box mochiko-sweet rice flour
  • 2 cups granulated sugar
  • 2 tsp baking powder


  • In a medium bowl mix mochiko flour and baking powder.
  • In a large bowl mix all the other ingredients. Then add the dry ingredients, using a mixer at low speed until thoroughly mixed.
  • Pour into a greased cupcake molds, about 2/3 full.
  • Bake at 350°F for 20-25 minutes or until knife inserted comes out clean. Allow the cake to cool completely for a few hours before cutting and serving.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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4 comments on “Happy Thanksgiving”

  1. hi kirbie! i hope you and your family had a great Thanksgiving! Cute pumpkin mochi molds!

    by the way, just wanted to let you know that I made the mini Nutella cakes for thanksgiving. i ended up doubling the recipe and instead of hazelnuts, i topped them off with chopped Antonio Peuio Chocolate (it’s a roll of Philippine cacao/sugar tablets used for making hot chocolate – i didn’t like it’s chalky consistency) as well as mini semi-sweet chocolate chips (the minis were actually bought as a mistake – i thought i got full size, but they worked out nicely becuase they looked so cute in the tiny cupcake liner). the nephews loved them and so did my husband. i will be trying your your nutella chocolate chip cookie recipe soon.

  2. I am going to make these for Christmas. My family is obsessed (both the ones who can’t eat gluten and the ones who can) with my blueberry mochi cake. Since this is a similar recipe, and is more holiday themed, I bet it would turn out great. The molds are a great idea too. Thanks!

    • I love making all the variations, but the pumpkin one seems to be the most popular one with my family. I also gave some to my BF’s family this year and now they are requesting that I make it again too.

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