These Soft Pumpkin Rice Cakes Are The Coziest Snack Made This Season (No Fancy Tools Needed!)

When you want something sweet, chewy and a little special then Pumpkin Rice Cakes is on the spot

There’s something about soft, warm snacks that just feel right when the weather starts cooling down. These Korean-style sweet pumpkin rice cakes are exactly that kind of snack. They’re chewy like mochi, naturally sweet from pumpkin, and shaped like tiny pumpkins—yes, they’re as cute as they sound.

The first time I made them, I was surprised by how easy they were. No complicated ingredients, no baking drama, and you can cook them however you want—steamer, air fryer, or oven. These little cakes come together in about an hour and are perfect for fall, Halloween, or anytime you’re craving a cozy, not-too-sweet treat.

Why You’ll Love This Soft Pumpkin Rice Cakes Recipe

Here’s what makes these rice cakes so enjoyable to make and eat:

Soft, chewy texture – Thanks to glutinous rice flour, each bite is smooth and stretchy like a warm mochi.

Naturally sweet pumpkin flavor – A great way to use up leftover cooked pumpkin or squash.

Customizable cooking methods – Don’t have a steamer? Use your oven or air fryer instead.

Not overly sweet – Perfect for a light dessert or snack.

Gluten-free and egg-optional – Easy to adapt for different diets.

Fun to shape – Making the pumpkin lines is satisfying and gives them a festive, handmade look.

Beginner-friendly – No complicated techniques, just mix, roll, and cook.

Ingredients – Simple, Flexible & Full of Flavor

Let’s break down what you’ll need and why it works:

Main Ingredients:

330g cooked sweet pumpkin – You can use kabocha, butternut squash, or any sweet, starchy pumpkin. Cook it until soft and mash it well.

0.2 tbsp salt – Just a pinch helps balance the sweetness.

1 small egg yolk – Optional but adds richness and helps the dough come together.

1.5 tbsp condensed milk (or sugar) – Brings a mild sweetness and creamy flavor.

1 tbsp heavy cream (or milk) – Adds smoothness to the paste.

3 tbsp milk – Helps blend everything evenly and loosen the mixture.

0.2 tbsp ground cinnamon (optional) – For a warm fall flavor.

3–4 drops vanilla essence (optional) – Adds a soft, dessert-like aroma.

5 tbsp glutinous rice flour (about 40g) – This is the key to the chewy texture. Regular rice flour won’t give the same result.

Optional Fillings & Garnish:

Fillings: Chopped walnuts, raisins, or chocolate chips—add them to the center for a little surprise.

Garnish: Pumpkin seeds make the perfect little “stem” on top.

Instructions – Step by Step (Yes, You Can Totally Do This)

Step 1: Prepare the Pumpkin

Cut your sweet pumpkin in half, scoop out the seeds, and peel the skin.

Chop into chunks and either steam or microwave with a splash of water for about 5–7 minutes, or until fork-tender.

Mash it using a spoon or potato masher until it’s completely smooth and free of lumps.

Step 2: Cook the Pumpkin Mixture

In a nonstick pan, add the following:

• Mashed pumpkin
• Salt
• Egg yolk
• Condensed milk or sugar
• Heavy cream

• Milk

Cook this mixture over medium-low heat, stirring constantly so it doesn’t stick or burn. After about 10 minutes, it should reduce and thicken into a smooth paste.

Now stir in your optional cinnamon and vanilla, and gradually add the rice flour, mixing as you go.

You’re aiming for a soft, slightly sticky dough that holds its shape but doesn’t feel dry.

Tip: Start with less flour and add more only if needed. Too much will make the cakes dry and stiff.

Step 3: Shape the Pumpkin Rice Cakes

Let the dough cool slightly—warm enough to handle, but not hot.

Lightly oil your hands and a plate to prevent sticking.

Scoop out a small piece of dough and roll into a ball. Flatten slightly.

If using a filling, press it into the center.

And re-roll into a ball.

Designing into pumpkin

Using a toothpick or a skewer create a vertical line around the ball.

Press a pumpkin seed into the top for the stem.

Use the edge of a toothpick/skewer to create the eyes, nose and the spoon to shape the mouth. Press the spoon carefully a little bit deeper.

Repeat for all the dough—this should make around 10–11 small rice cakes.

Step 4: Cook the Rice Cakes

Choose whichever method works best for you:

• Steamer – Steam over medium heat for 8 minutes.
• Oven – Preheat to 200°C (392°F) and bake for 15 minutes.
• Air fryer – Same temp and time as oven.

Note: Steaming gives the softest texture. Oven/air fryer gives a slightly firmer outer layer.

Step 5: Let Them Rest

Once cooked, let the rice cakes cool for at least 1 hour. This improves their color, texture, and helps them firm up slightly for that perfect chewy bite.

Cooking Tips & Techniques

Oil your hands, tools, and plates to avoid sticking while shaping.

Don’t skip the resting period—it helps the cakes settle and reduces surface cracks.

Adjust sweetness to taste by changing how much condensed milk or sugar you use.

Use as little rice flour as possible for a soft, chewy texture.

Recommended Equipment To Make Your Pumpkin Rice Cakes

• Nonstick pan
• Steamer, oven, or air fryer
• Mixing bowl
• Measuring spoons
• Potato masher or fork
• Skewer or spoon edge for shaping
• Spatula

How to Serve Your Pumpkin Rice Cakes

These rice cakes are best served:

• At room temperature or lightly warmed
• With a hot drink like tea or coffee
• On a snack board for a fall party
• As a sweet snack after meals

They’re soft, chewy, not overly sweet—just enough to make you want more without feeling too heavy.

Diet-Friendly Options

Gluten-Free: ✔ Naturally gluten-free with glutinous rice flour

Dairy-Free: Use plant-based milk and maple syrup instead of condensed milk

Egg-Free: You can skip the egg yolk—it just makes the dough richer but isn’t essential

Best Ways to Store Pumpkin Rice Cakes

Room Temperature: 1 day in an airtight container

Fridge: Up to 3 days (reheat slightly before eating)

Freezer: Freeze cooked cakes on a tray, then store in a bag. Reheat by steaming or microwaving with a damp paper towel

Recipe Variations to Try

Use purple sweet potato instead of pumpkin for a fun color twist

Fill with red bean paste or chocolate chips

Roll in shredded coconut or crushed nuts

Drizzle with melted chocolate for a dessert platter look

Add a pinch of cardamom or nutmeg for a spiced version

Wrap-Up

Sweet pumpkin rice cakes are soft, chewy, and full of warm flavor. They’re easy to make, fun to shape, and flexible enough for different diets or equipment.

Whether you’re cooking for a cozy afternoon or prepping something unique for fall, this recipe is a great way to enjoy pumpkin season—one soft, chewy bite at a time.

5 Common Questions Answered