I absolutely love how this Pumpkin Conchas Recipe brings together the cozy flavors of fall with the comforting tradition of Mexican pan dulce. The pumpkin puree, paired with warm spices like cinnamon, nutmeg, and pumpkin pie spice, makes these sweet breads irresistibly fragrant and perfect for chilly mornings or afternoon snacks. If you’re looking to add a seasonal twist to your baking, this recipe is definitely worth trying.
When I first tried making pumpkin conchas, I was amazed at how the soft, fluffy dough compliments the sweet and slightly crumbly topping that’s beautifully tinted with just a hint of orange. You’ll find that this Pumpkin Conchas Recipe not only tastes incredible but also fills your kitchen with the most welcoming aroma. It’s a great recipe to make ahead for a weekend brunch or to share with friends and family during the holidays.
Why You’ll Love This Recipe
- Seasonal Flavor Boost: The pumpkin and warm spices make it feel festive and comforting.
- Traditional Meets Creative: A classic Mexican bread with a fun, fresh pumpkin twist.
- Soft Yet Structured Dough: The texture is perfectly balanced—airy with just enough chew.
- Fun to Make: Crafting the signature topping patterns is an enjoyable, hands-on process.
Ingredients You’ll Need
These ingredients create a balanced dough with rich, autumn-inspired flavors and the classic sweet topping that defines conchas. Most of the items are pantry staples, but keep an eye out for fresh pumpkin puree to get that perfect texture and taste.
- Granulated sugar: Dividing the sugar helps activate the yeast and sweeten the dough evenly.
- Active dry yeast: Blooming the yeast properly ensures your dough rises beautifully.
- Whole milk: Warm milk adds richness and helps activate the yeast without killing it.
- All-purpose flour: The foundation of your dough and topping; choose a good quality brand.
- Light brown sugar: Adds depth and a touch of molasses flavor that pairs perfectly with pumpkin.
- Pumpkin pie spice: Brings those cozy fall notes to the dough.
- Fine salt: Balances the sweetness and enhances flavors.
- Ground cinnamon & nutmeg: Classic spices that amplify the pumpkin flavor.
- Unsalted butter: Softened butter enriches the dough and creates tender crumbs in the topping.
- Eggs: They add moisture, richness, and structure to the dough and are used for an egg wash.
- Pumpkin puree: The star ingredient, preferably fresh or canned pure pumpkin (not pie filling).
- Powdered sugar: Essential for a smooth, sweet topping in the conchas.
- Vanilla extract: Adds a lovely background flavor to the topping.
- Orange gel food coloring (optional): For that festive, pumpkin-y color without altering texture.
Variations
I love to tweak my Pumpkin Conchas Recipe depending on the occasion and who I’m sharing them with. You might want to spice it up more or keep it mild, or even swap out ingredients to suit dietary needs. It’s such a forgiving recipe that invites personalization!
- Spice it Up: Adding a pinch of ground cloves or ginger can deepen the pumpkin spice flavor—I tried this once for a holiday brunch and everyone asked for seconds!
- Gluten-Free: While I haven’t tried it myself, substituting a high-quality gluten-free flour blend could work, but expect a slightly denser texture.
- Dairy-Free: Swap the butter and milk with plant-based alternatives like coconut oil and almond milk for a vegan-friendly version.
- Different Shapes: Sometimes I shape these into smaller rolls or even pull-apart buns for sharing on game day!
How to Make Pumpkin Conchas Recipe
Step 1: Bloom Your Yeast for a Perfect Rise
Start by whisking together a tablespoon of sugar, the active dry yeast, and warm milk (about 110-115°F) in a small bowl. Cover it with plastic wrap and let it sit for about 10 minutes until it’s bubbly and foamy—this means the yeast is alive and kicking. Skipping this step or using milk that’s too hot are common mistakes that can stop your dough from rising properly, so be sure to watch the temperature!
Step 2: Mix the Dry Ingredients and Butter
In your stand mixer bowl, whisk together the flour, the rest of the granulated sugar, brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg. Next, add the softened butter and mix with the paddle attachment until the mixture looks crumbly. This gives the dough that tender crumb texture conchas are known for.
Step 3: Combine Pumpkin and Eggs, Then Form the Dough
In a separate bowl, whisk two eggs with the pumpkin puree until smooth. Using your dough hook, slowly mix in the yeast mixture, then add the pumpkin-egg mix. Knead on medium speed for 5-6 minutes until the dough feels smooth but tacky—even if it’s sticky, resist adding too much extra flour or it might turn dry. This stickiness means your conchas will be soft and fluffy once baked.
Step 4: First Rise and Portioning
Transfer the dough to a large greased bowl and cover it with plastic wrap. Find a warm spot in your kitchen and let it rise for about 1½ to 2 hours until it’s doubled in size. Once risen, gently punch down the dough and let it rest for 5 minutes before dividing it into 12 equal pieces. I like to lightly oil my hands before rolling the sticky dough into balls so it doesn’t cling—trust me, it saves a mess!
Step 5: Let the Dough Rise Again on Baking Sheets
Place four dough balls onto each prepared baking sheet lined with parchment. Cover them with plastic wrap or a kitchen towel and let them rise for another 45 minutes to an hour. They should puff up nicely and look puffy when you’re ready for the topping.
Step 6: Prepare the Sweet Pumpkin Topping
Using your stand mixer with the paddle attachment, beat together the flour, powdered sugar, butter, vanilla extract, and a few drops of orange gel food coloring if you want that classic pumpkin color. Mix until the texture feels like soft Play-Doh. If you can’t use it right away, forming it into a ball and refrigerating it will keep it fresh until you’re ready.
Step 7: Shape and Apply the Topping
Divide the topping dough into 12 balls. To shape, flatten each ball between two sheets of plastic wrap using a tortilla press or rolling pin. Gently drape each topping piece over the risen dough balls, then lightly press the topping to stick. Using a paring knife, carve your favorite patterns—traditional conchas have a shell or crisscross pattern, but creativity here is always welcome!
Step 8: Final Touch and Baking
Preheat your oven to 350°F. Beat the last egg and brush it over the topping for a beautiful golden finish. Bake the conchas for 15-17 minutes until they’re lightly golden brown. Let them cool on a rack for about 10 minutes before enjoying; the aroma will have you reaching for one as soon as they’re out of the oven!
Pro Tips for Making Pumpkin Conchas Recipe
- Don’t Skip the Yeast Bloom: It’s crucial for checking your yeast is active and getting a good rise.
- Handle Sticky Dough with Oiled Hands: Keeps the dough from sticking and prevents you from adding too much flour.
- Get Creative with Topping Designs: The topping is like your canvas—try different patterns for each batch.
- Watch Baking Time Closely: Conchas can dry out if overbaked, so check at 15 minutes and adjust as needed.
How to Serve Pumpkin Conchas Recipe
Garnishes
I usually keep it simple with a light dusting of powdered sugar if serving at a brunch, but a smear of softened butter on a warm concha is divine. For a festive touch, a sprinkle of cinnamon or nutmeg right before serving complements the pumpkin flavors beautifully.
Side Dishes
These pumpkin conchas pair wonderfully with rich hot chocolate, café con leche, or even a spiced chai latte. At home, my family loves to serve them alongside scrambled eggs or a fresh fruit salad for a balanced breakfast spread.
Creative Ways to Present
For special occasions, I arrange the pumpkin conchas in a circle on a festive platter, with small bowls of whipped cream or honey nearby. I’ve even tried stuffing a few with cinnamon sugar or cream cheese before topping and baking, turning them into delightful surprises that wow guests.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover pumpkin conchas in an airtight container at room temperature for up to two days. To keep them soft, place a slice of bread in the container to maintain moisture—this little trick works wonders with sweet breads like these.
Freezing
These freeze beautifully! After baking and cooling completely, I wrap them individually in plastic wrap, then pop them in a freezer bag. They last up to 2 months frozen. When you want fresh-tasting conchas, just thaw at room temperature or warm gently in the oven.
Reheating
I like reheating my pumpkin conchas in a 325°F oven for about 5 minutes to restore their tender crumb and crisp topping without drying them out. You can also microwave them for 15-20 seconds if you’re in a hurry, but the oven method gives the best texture.
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree, not pie filling, because pumpkin pie filling contains added sugars and spices that can alter the taste and texture of your dough. Using pure pumpkin lets you control the sweetness and spice level.
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Why is my dough sticky, and should I add more flour?
Sticky dough is normal for this Pumpkin Conchas Recipe and helps keep the final bread soft. Instead of adding flour, try oiling your hands or work surface to handle the dough. Adding too much flour can make the bread dense and dry.
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Can I make the topping without food coloring?
Absolutely! The orange gel food coloring is optional and only adds a visual touch. The topping will still taste delicious and retain its classic crumbly texture without it.
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How can I tell when the conchas are done baking?
They should be lightly golden brown on top and feel slightly springy when gently pressed. Baking times can vary by oven, so start checking at around 15 minutes to avoid overbaking.
Final Thoughts
This Pumpkin Conchas Recipe has become one of my favorite seasonal treats to bake and share. It’s a cozy comfort food that brightens up quiet mornings and festive gatherings alike, blending tradition with a playful pumpkin twist. If you give it a try, I’m confident you’ll love the warm spices, tender dough, and that iconic sweet topping as much as I do — it’s like a little celebration in every bite!
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
These Pumpkin Conchas are a delicious seasonal twist on the classic Mexican sweet bread, featuring a soft, fluffy pumpkin-infused dough topped with a spiced, buttery shell. Delicately flavored with cinnamon, nutmeg, and pumpkin pie spice, these comforting conchas are perfect for fall or any time you crave a sweet treat with warm spices.
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
- Prepare the yeast mixture: In a small bowl, whisk together 1 tablespoon of the granulated sugar, active dry yeast, and warm milk. Cover with plastic wrap and let it bloom until very foamy, about 10 minutes.
- Mix dry ingredients: In the bowl of a stand mixer or a large bowl, whisk together flour, remaining granulated sugar, brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg.
- Add butter to dry ingredients: Using a paddle attachment, mix in the softened butter until the mixture becomes coarse and crumbly.
- Combine eggs and pumpkin puree: In a medium bowl, whisk together 2 eggs and pumpkin puree until well combined; set aside.
- Make the dough: With a dough hook attachment, slowly add the yeast mixture to the dry ingredients followed by the egg and pumpkin mixture. Mix on medium speed for 5-6 minutes until the dough is smooth, elastic, and slightly tacky.
- First rise: Transfer dough to a large greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1 ½ to 2 hours.
- Prepare baking sheets: Line 3 baking sheets with parchment paper and set aside.
- Shape dough balls: Punch down the dough, let it rest for 5 minutes. Divide into 12 equal pieces and roll each into balls. Grease hands if dough is sticky, but do not add flour.
- Second rise: Place 4 dough balls per baking sheet, cover with plastic wrap or a kitchen towel, and allow to rise again until doubled, about 45 minutes to 1 hour.
- Make the topping: Beat flour, powdered sugar, butter, vanilla extract, and optional food coloring with a paddle attachment until mixture is soft and pliable like Play-Doh. If not using immediately, form into a ball and cover with plastic wrap.
- Shape the topping: Divide the topping into 12 balls. Flatten each ball between two sheets of plastic wrap using a tortilla press or rolling pin to form rounds.
- Preheat oven and prepare conchas: Preheat oven to 350°F (175°C). In a small bowl, beat the remaining egg for the egg wash. Brush each risen dough ball with egg wash.
- Assemble and decorate: Carefully peel off the topping round and drape it over each dough ball. Lightly pat to adhere. Using a paring knife, cut patterns (clamshell or crisscross) into the topping.
- Bake: Bake for 15-17 minutes until tops are lightly golden and conchas are cooked through.
- Cool and serve: Transfer to a cooling rack and let cool for 10 minutes before serving to enjoy at the perfect temperature.
Notes
- These pumpkin conchas are a seasonal variation of the traditional Mexican pan dulce, adding warm spices and pumpkin puree for autumn flavor.
- Greasing hands for shaping dough will help handle the sticky dough without needing extra flour, which keeps the bread soft.
- If you don’t have a tortilla press, rolling pin and plastic wrap work well for shaping the topping.
- Patterns cut into the topping are customizable—get creative for fun designs!
- Conchas are best enjoyed fresh but can be stored in an airtight container for 2-3 days or frozen 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
