Easy Pumpkin Spice Filling for Mochi and Mooncakes

This spicy and sweet pumpkin spice filling is so easy to make and bursting with all the best flavors of fall! I’m using it now to fill my microwave pumpkin mochi, but you can also use it to fill mooncakes, sweetbreads, or use it as a spread for your morning toast!

Ingredients Used to Make This

_{**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂}

Sweetened White Bean Paste (a.k.a. Shiro An): I eat this stuff by spoonfuls! It’s a versatile ingredient that goes inside my sweet rice mochi recipe as well my tofu mochi recipe, but it’s also used as fillings inside sweet breads, pancakes, cookies and more. While some asian grocery stores carry them, I usually buy them in bulk directly from a Korean bakery. You can also find Sweetened White Bean paste online (just look up Shiro An on Amazon). Or make your own. I recommend this recipe from Just One Cookbook.

• Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.

• Pumpkin Spice powder – you can also use cinnamon powder with a pinch of cloves and nutmeg!

How to Make

How to Store

• You can store this pumpkin bean paste in the fridge for up to 4 days, or freeze up to 4 months.

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