When the air turns crisp, and pumpkins become a seasonal staple, there’s nothing quite like indulging in a warm, sweet treat that captures the essence of fall. Today, I’m excited to share with you a delightful spin on a traditional Korean street food snack—Hotteok. But instead of the classic filling, we’re adding a cozy autumn twist: pumpkin and chocolate! Get ready for Chocolate Pumpkin Hotteok, a soft, chewy treat with the rich flavors of fall in every bite.
Hotteok (pronounced ho-tok) is a popular Korean street food known for its soft, chewy dough stuffed with a sweet filling, typically made with brown sugar, cinnamon, and chopped nuts. It’s pan-fried to create a golden, crispy exterior with a gooey, warm center. This sweet pancake is often enjoyed during the colder months, making it the perfect cozy snack to enjoy with a cup of tea or coffee.
To create this unique Chocolate Pumpkin Hotteok, we’re using ingredients that blend classic Hotteok with the warm flavors of fall. Here’s what you’ll need:
Additional fillings: If you’re a fan of textures, you can add chopped walnuts, pecans, or dried cranberries for a festive touch.
Flour substitutions: If you prefer a gluten-free version, you can use a 1:1 gluten-free flour blend. Ensure it contains xanthan gum for the chewy texture.
Dairy-free: You can replace the milk with any plant-based milk, such as almond or oat milk.
Chocolate options: Feel free to experiment with different types of chocolate—milk chocolate, white chocolate, or even a mix of chocolates.
Chocolate Pumpkin Hotteok is the perfect fall treat, combining the warm, spiced flavors of pumpkin with the rich decadence of melted chocolate. It’s easy to make and even easier to enjoy, whether you’re looking for a cozy afternoon snack or something sweet to share with family and friends. Give this recipe a try, and don’t forget to tag me with your creations!
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Get ready for Chocolate Pumpkin Hotteok, a soft, chewy treat with the rich flavors of fall in every bite.
In a mixing bowl, combine the flour, rice flour, instant yeast, sugar, salt, and pumpkin pie spice. In a separate bowl, mix the pumpkin puree and warm milk. Gradually add the wet ingredients to the dry ingredients and stir until a soft dough forms.
Knead the dough for 5-7 minutes until it’s smooth and elastic. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about an hour, or until it has doubled in size.
Heat a tablespoon of oil in a non-stick skillet over medium heat. Place the filled dough balls into the skillet, flattening each slightly with a spatula. Cook for 3-4 minutes on each side, or until golden brown and crispy on the outside.
Enjoy your Chocolate Pumpkin Hotteok warm, fresh from the pan. The chocolate will be gooey, and the pumpkin seeds will add a delightful crunch.
Servings 8
Serving Size 1 crunch wrap
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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