I absolutely love how these Pumpkin Conchas Recipe turn out—soft, fluffy bread with that iconic sweet, spiced topping that’s just perfect for fall mornings or cozy afternoons with a cup of coffee. When I first tried making conchas with pumpkin puree and warm spices like cinnamon and nutmeg, I discovered a new favorite twist on a classic Mexican treat that brings a festive vibe to any kitchen.
You’ll find that this Pumpkin Conchas Recipe is not only deliciously comforting but also surprisingly approachable, especially when you follow a few helpful tips I’ve picked up along the way. Whether you’re baking for your family, friends, or just yourself, these pumpkin-spiced goodies are bound to bring a smile — and maybe even a second helping!
Why You’ll Love This Recipe
- Seasonal Flavors: The addition of pumpkin puree and warm spices creates a perfect fall-inspired twist on a classic concha.
- Soft & Fluffy Texture: Thanks to the yeast and rise times, you’ll get that melt-in-your-mouth bread everyone raves about.
- Fun & Festive Topping: The traditional sweet crumb topping gets a beautiful pumpkin color and great flavor with a simple twist.
- Perfect for Sharing: Makes a dozen conchas that everyone will love at breakfast, brunch, or tea time.
Ingredients You’ll Need
These ingredients come together to balance richness, spice, and sweetness just right. I always recommend fresh pumpkin puree (not pumpkin pie filling) and room temperature eggs to make the dough more manageable and the final conchas tender.
- Granulated sugar: Dividing it between yeast blooming and dough mixing helps with yeast activation and sweetness.
- Active dry yeast: Key for that fluffy, risen dough everyone loves.
- Warm whole milk: The cozy warmth wakes up the yeast perfectly—too hot, though, and it could kill it, so stay around 110-115°F.
- All-purpose flour: The base for the dough and topping; helps create structure and soft crumb.
- Light brown sugar: Adds moisture and a caramel-like sweetness that complements the spices well.
- Pumpkin pie spice: This warms up the flavor profile with cinnamon, ginger, nutmeg, and cloves.
- Fine salt: Enhances all the flavors while balancing the sweetness.
- Ground cinnamon & nutmeg: Extra dashes boost that homemade fall spice vibe.
- Unsalted butter: Softened for richness and tenderness in both dough and topping.
- Large eggs: Divided to keep the dough silky and to add shine with an egg wash.
- Pumpkin puree: The star ingredient that makes these conchas so festive and moist.
- Powdered sugar: Sweetens the topping with a delicate texture.
- Vanilla extract: Adds depth and aroma to the topping.
- Orange gel food coloring (optional): For that beautiful pumpkin color on your topping, but it’s absolutely optional.
Variations
I love encouraging anyone to make this Pumpkin Conchas Recipe their own. Feel free to tweak the spices, swap toppings, or even experiment with glazes—you can truly personalize the vibe you want at your table.
- Gluten-Free Variation: I once tried substituting with a gluten-free flour blend and while the texture changed, adding xanthan gum helped keep some softness.
- Dairy-Free Option: Use coconut oil or vegan butter and almond milk instead of whole milk to accommodate dietary needs without sacrificing flavor.
- Spice Mix Variations: Try adding a pinch of ground cloves or allspice if you want something a bit deeper and more aromatic.
- Chocolate Chip Topping: My kids loved when I sprinkled mini chocolate chips on top of the pumpkin topping before baking—it’s a fun twist!
How to Make Pumpkin Conchas Recipe
Step 1: Bloom Your Yeast to Activate It
Start by whisking together 1 tablespoon of granulated sugar, the active dry yeast, and the warm whole milk in a small bowl. Cover it with plastic wrap and let it sit for about 10 minutes until you see it get foamy and bubbly. That’s how you know your yeast is alive and ready to work its magic.
Step 2: Combine Dry Ingredients and Butter
In a large bowl or your stand mixer, whisk together the flour, remaining granulated sugar, brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg. Then, add the softened butter and use a paddle attachment or your fingers to mix until you get a coarse, crumbly texture. This adds richness and helps your conchas get that lovely tender crumb.
Step 3: Mix Wet Ingredients Together
Whisk two of the eggs with the pumpkin puree in a separate bowl until smooth and combined. This mixture will bring moisture and the special pumpkin flavor to your dough.
Step 4: Knead the Dough
Attach a dough hook to your mixer and slowly add the foamy yeast mixture to the dry ingredients, followed by the pumpkin-egg mixture. Mix on medium speed for 5-6 minutes until the dough forms a tacky, elastic ball. If you’re kneading by hand, be prepared for some stickiness, but that’s just right. Avoid adding extra flour here—you want that moist softness.
Step 5: First Rise
Grease a large bowl, place your dough inside, and cover it with plastic wrap. Put it in a warm spot to rise until it doubles in size, usually about 1½ to 2 hours. This step is when all the yeast work pays off, giving you that beautiful volume.
Step 6: Shape and Second Rise
Once risen, punch down the dough gently and let it rest for 5 minutes. Divide the dough into 12 equal pieces and roll each one into balls. The dough will be sticky, so lightly greasing your hands with oil or spray helps shape them without adding flour. Place four dough balls on each parchment-lined baking sheet, cover, and let them rise again for 45 minutes to an hour until doubled.
Step 7: Make the Pumpkin Topping
Beat together the flour, powdered sugar, butter, vanilla extract, and orange gel food coloring (if using) in a stand mixer with the paddle attachment until fully combined. The mixture should feel soft and moist, similar to Play-Doh. If you won’t use it straight away, shape it into a ball and cover it with plastic wrap to keep moist.
Step 8: Assemble and Cut Your Toppings
Divide the topping into 12 pieces, then flatten each between two sheets of plastic wrap using a tortilla press or rolling pin so you get nice, thin rounds. Once your dough balls have risen a second time, preheat your oven to 350°F. Brush each concha with a beaten egg for a golden shine, then carefully place a topping round on each dough ball, gently pressing to stick.
Use a paring knife to lightly score grooves in the topping, creating the classic concha shell or crisscross pattern. These cuts help the topping crack slightly when baked, adding to that charming appearance.
Step 9: Bake to Perfection
Bake your pumpkin conchas in the preheated oven for 15-17 minutes, until they’re lightly golden and smell irresistible. Let them cool on a rack for about 10 minutes before enjoying. This cooling time helps the texture and flavors settle perfectly.
Pro Tips for Making Pumpkin Conchas Recipe
- Use Room Temperature Ingredients: Eggs and butter blend more smoothly, helping your dough achieve wonderful texture and rise.
- Don’t Skip the Egg Wash: It gives that pretty golden sheen and helps the topping stick perfectly to the dough.
- Customize Your Scoring: Play around with patterns on the topping to make your conchas uniquely yours.
- Avoid Adding Flour While Shaping: Greasing your hands instead keeps your dough moist and soft rather than tough and dry.
How to Serve Pumpkin Conchas Recipe
Garnishes
I like to keep it simple here—just a little dusting of powdered sugar sometimes adds a delicate sweetness and pretty finish. Occasionally, I’ll sprinkle some finely chopped toasted pecans on top of the topping before baking for an extra nutty crunch that goes beautifully with pumpkin.
Side Dishes
My family often pairs Pumpkin Conchas with warm café de olla (spiced Mexican coffee) or even a chai latte for an extra layer of comforting spices. A fresh fruit salad or a side of creamy yogurt is also a nice balance to the sweetness and spice.
Creative Ways to Present
For special occasions, I’ve served these on a rustic wooden board lined with a colorful cloth napkin—sprinkled with edible flowers and mini pumpkins for a festive fall feel. You can also place conchas in a basket wrapped with parchment paper to make a gorgeous gift or party favor that everyone appreciates.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Pumpkin Conchas in an airtight container at room temperature for up to 2 days, but honestly, they rarely last that long because they’re so good. Wrapping each concha individually in plastic wrap also helps keep them from drying out.
Freezing
To freeze, I recommend wrapping cooled conchas tightly in plastic wrap, then placing them in a freezer bag. They keep well for up to 3 months and thaw beautifully at room temperature when you want to enjoy them later.
Reheating
When reheating, I prefer warming conchas in a 300°F oven for about 5-7 minutes to refresh the topping’s texture and soften the bread without drying it out. You can also microwave briefly—about 20 seconds wrapped in a damp paper towel—but the oven method is my favorite for the best texture.
FAQs
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Can I use canned pumpkin puree for this Pumpkin Conchas Recipe?
Absolutely! Just make sure to use pure pumpkin puree without added spices or sugars (avoid pumpkin pie filling). This keeps the flavor balanced and lets you control the sweetness and spice in the conchas.
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What if my dough doesn’t rise properly?
If your dough doesn’t double in size during the rising stages, it might be because your yeast was inactive or the room was too cold. Double-check your yeast’s expiration date and try to provide a warm, draft-free space for rising—like an oven with just the light on or near a radiator.
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Can I use instant yeast instead of active dry yeast?
You can! If using instant yeast, mix it directly with dry ingredients and reduce or eliminate the warm milk soaking step since instant yeast activates faster. Adjust the rising times slightly as well.
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How do I get the topping to stick well without falling off?
Brushing the dough with egg wash before adding the topping creates a sticky surface that helps the pumpkin topping adhere during baking. Also, gently pressing the flattened topping onto the dough without stretching it ensures it sticks nicely.
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Can I make Pumpkin Conchas ahead of time?
Yes! You can shape and refrigerate the dough overnight after the first rise. Just let it come to room temperature and rise again before adding topping and baking. This is great if you want fresh conchas for the next morning.
Final Thoughts
This Pumpkin Conchas Recipe has become a cherished favorite in my kitchen, especially when the air starts to cool and the leaves change color. I love sharing them fresh out of the oven because the sweet, pumpkin-spiced scent fills the house and gathers everyone around. I really encourage you to give this recipe a try—you’ll enjoy the process and the comforting reward. It’s a warm, festive treat that’s just waiting to become part of your seasonal traditions.
Print
Pumpkin Conchas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 conchas
- Category: Bread
- Method: Baking
- Cuisine: Mexican
Description
Pumpkin Conchas are a delightful seasonal twist on the traditional Mexican pan dulce, featuring a soft, fluffy pumpkin-spiced bread topped with a sweet, crumbly shell-like topping. Infused with warm spices like cinnamon, nutmeg, and pumpkin pie spice, these delicious treats combine the comforting flavors of fall with the classic concha texture, perfect for breakfast or an afternoon snack.
Ingredients
Dough Ingredients
- ½ cup + 1 tablespoon granulated sugar, (divided)
- 2 ¼ teaspoons active dry yeast
- 1 cup warm whole milk (about 110-115°F)
- 5 ½ cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon fine salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened to room temperature
- 3 large eggs, divided and at room temperature
- 1 cup pumpkin puree
Topping Ingredients
- 1 cup all-purpose flour
- 1 cup powdered sugar
- ½ cup unsalted butter, softened to room temperature
- 2 ½ teaspoons vanilla extract
- A few drops of orange gel food coloring (optional)
Instructions
- Bloom the yeast: In a small bowl, whisk together 1 tablespoon of granulated sugar, active dry yeast, and warm milk. Cover and let it sit until very foamy, about 10 minutes.
- Mix dry ingredients: In the bowl of a stand mixer, combine the flour, remaining granulated sugar, brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg.
- Add butter: Using the paddle attachment, mix in the softened butter until the mixture is coarse and crumbly.
- Combine eggs and pumpkin: In a separate bowl, whisk together 2 eggs and pumpkin puree until smooth and well combined.
- Knead the dough: Using the dough hook, slowly add the yeast mixture to the dry ingredients, then add the pumpkin-egg mixture. Mix on medium speed for 5-6 minutes until dough is smooth, elastic, and slightly sticky.
- First rise: Transfer dough to a greased large bowl, cover with plastic wrap, and let it rise in a warm place until doubled, about 1 ½ to 2 hours.
- Prepare for baking: Line 3 baking sheets with parchment paper and set aside.
- Shape dough balls: Punch down the dough, rest for 5 minutes. Divide dough into 12 pieces, rolling each into a ball. Use oil or cooking spray on hands to manage stickiness, avoid adding extra flour.
- Second rise: Place 4 dough balls per baking sheet, cover with plastic wrap or towel and let rise again until doubled, about 45 minutes to 1 hour.
- Make topping: Beat together flour, powdered sugar, softened butter, vanilla extract, and optional gel food coloring with paddle attachment until soft and moist, resembling Play-Doh. Store covered if not used immediately.
- Shape topping: Divide topping into 12 balls, flatten each between two plastic sheets using a tortilla press or rolling pin to form rounds.
- Preheat oven: Heat oven to 350°F (175°C).
- Prepare egg wash and assemble: Beat the remaining egg and brush it over each risen dough ball. Carefully drape the flattened topping onto each dough ball, lightly patting to secure.
- Score topping: Use a paring knife to cut grooves into the topping to create the classic concha shell or desired pattern.
- Bake: Bake conchas for 15-17 minutes until light golden brown. Remove and cool on a rack for 10 minutes before serving.
Notes
- These pumpkin conchas feature a seasonal pumpkin puree and warm spices twist on the traditional pan dulce, making them perfect for fall and holiday breakfasts.
- The dough will be slightly sticky; use oil or cooking spray on your hands to handle instead of adding extra flour to maintain soft texture.
- The topping consistency should be pliable like Play-Doh to easily shape and adhere to the dough.
- Orange gel food coloring is optional but adds a lovely autumnal hue to the topping.
- Store leftovers in an airtight container at room temperature up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 concha
- Calories: 530 kcal
- Sugar: 29 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 82 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 90 mg
