Mimic the shape of a pumpkin, each of these pumpkin mochi has a chewy outer shell and gooey chocolate filling inside. They make a yummy treat for the spooky Halloween season. In this recipe, you'll only need 4 easy-to-find ingredients. Chocolate goes well with pumpkin. However, you can also choose a more traditional filling such as red bean paste or raisin. The pumpkin I use for my recipe is kabocha but any edible pumpkin will do. In order for the little pumpkin mochi to hold their shape after steaming, the consistency of the dough is very important. You want the dough to be soft enough to mold it into shape but not too crumbly. When you read the recipe, you'll see that I didn't add any water to my dough because the consistency is perfect. However, each pumpkin has different moisture content. If your dough is too dry, you can slowly add some more water until you reach the desired consistency. If it’s too wet, add more sweet rice flour. Also, I don't add any sugar to my dough. Feel free to add sugar if you want your mochi to be sweeter.

The sweetness of pumpkin and the flavor of sesame miso are delicious.Pumpkin is often used in simmered dishes, but please try this dish. Since the pumpkin is thinly sliced, it can be cooked quickly.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

My kids love pumpkin pancakes. I have been on a mission to find the best recipe ever and this is the result. Enjoy! recipe from Fix it and Enjoy cookbook 2006

The okara packs these with plenty of nutrition!It's great with yakiniku and namul as well! Recipe by Miyucchiw

I wanted to eat okara muffins that don't use flour. I had mashed pumpkin for my infant child, so I added it in.Mix the okara and pumpkin well during Step 2 as it will make Step 3 easier. You can use a whisk for all steps. For 5-6 muffins. Recipe by Orafusupaiku

I always hesitate to label anything as “the best”, but these fluffy and delicious pancakes come pretty darn close. The warm pumpkin spice flavor is great for a fall or winter breakfast, but don’t let the season dictate when you make these. You’re an adult. Make them whenever you want. 😜I’ve been making them A LOT. Because they’re THAT good. 🥞 😋This recipe was modified from one that I found on allrecipes.com.#Breakfast #Brunch #Autumn #Fall

My Son Loves anything Pumpkin so one morning I surprised my children with these Pancakes 😊

This is one of the cooking project with my students for Halloween. A Chinese sweet pancake with a twist of pumpkin taste. Easy, Fun and yummy 😊

This is an easy recipe requiring few ingredients for my low-sugar diet.Steam-frying in the frying pan will make this okonomiyaki so fluffy. It will taste even better if you add some sakura shrimp or bonito flakes. Recipe by Kimuneq

Potato croquette is favorite dish of mine and many Japanese people.What about Kabocha the Japanese Pumpkin?Yes! It is also what I and many Japanese people love!This sweet and beautiful orange color mashed Kabocha cake fried with crunchy Panko crust will absolutely satisfy you.

#GoldenApron23 Week 13I do not like the texture of pumpkin pie so a pumpkin roll works nicely. You can make several and freeze. You can also skip the nuts.

I love these kind of cakes, but I've always been intimidated to try to make one myself... but after watching a super helpful video and looking at a step-by-step photo tutorial, I decided to give this a try as one of my Thanksgiving desserts this year. It turned out moist and delicious! The tangy cream cheese filling is the perfect compliment to the perfectly spiced cake. I will definitely be making this into a holiday tradition! Recipe source: Gimmesomeoven.com