I had a craving for a really springy pumpkin oyaki.If using pumpkin that has been simmered with strong seasonings, then these will taste great as is. Recipe by attun519

This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I made small pumpkins with this ingredient. Real pumpkin is mixed in the filling.https://youtu.be/FjmGNMkAMRs

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.

I love this recipe. We make it every year in my house. Usually an all day event. After the day is through we will have made 24 or so if them.

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

Thank you for featuring this recipe in the cookbook ❤️If you find a delicious pumpkin, consider yourself lucky♪It comes together in no time.The origin of this recipeI made it for my daughter who loves pumpkin＾＾

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

Rolled

#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.