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
Scale
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
