If you’re someone who loves sweet bread but craves a little twist, you’ve just stumbled upon a gem. My Pumpkin Conchas Recipe is an absolute game-changer—an inviting blend of traditional Mexican conchas with a cozy pumpkin-spiced flair that will warm your kitchen and soul. Whether you’re baking for breakfast, a brunch treat, or a cozy snack with coffee, this recipe brings that perfect balance of soft, fluffy bread topped with a sweet, crumbly shell that’s lightly pumpkin-spiced. Trust me, you’re going to want to read on and make this your next baking adventure.
Why You’ll Love This Recipe
- Classic Meets Cozy: It marries the beloved concha topping with warm pumpkin spices for a fresh seasonal twist.
- Soft & Fluffy Every Time: The dough comes out perfectly elastic and airy, thanks to that pumpkin puree and yeast combo.
- User-Friendly Steps: I’ve broken down the process clearly, so even if you’re new to conchas, you’ll nail it.
- Perfect for Sharing: This recipe makes a dozen conchas—ideal for family breakfasts or gifting friends.
Ingredients You’ll Need
The ingredients in this Pumpkin Conchas Recipe work together to create a delicate but flavorful bread that’s soft inside with that iconic sweet topping. When you shop, lean toward fresh spices and real pumpkin puree (not the pie filling) to get the best flavor.
- Granulated sugar: You’ll split this between the dough and activating your yeast—make sure to keep it measured accurately for balanced sweetness.
- Active dry yeast: Pick a high-quality, fresh batch—you want it nice and bubbly for a great rise.
- Warm whole milk: The warmth wakes up the yeast without killing it, so test the temp with your wrist; it should feel like a warm bath.
- All-purpose flour: The base of your dough and topping, sifted for the best texture.
- Light brown sugar: Adds complexity and moistness to the dough—don’t substitute with dark brown unless you want a stronger molasses taste.
- Pumpkin pie spice: The perfect blend of spices that screams fall—buy pre-mixed or make your own.
- Fine salt: Essential for flavor balance, use fine to blend smoothly.
- Ground cinnamon & nutmeg: Extra blasts of warm spice to lift the bread aroma.
- Unsalted butter: Use softened for easier mixing and creamier dough and topping.
- Eggs: Room temperature for even mixing and tender crumb.
- Pumpkin puree: Make sure it’s plain pumpkin, not pumpkin pie filling—it keeps the dough light and flavorful.
- Powdered sugar: Sweetens the topping delicately without gritty texture.
- Vanilla extract: Adds subtle sweet warmth to the topping.
- Orange gel food coloring (optional): For that classic pumpkin color pop, but feel free to skip if you prefer natural tones.
Variations
I love playing around with this pumpkin conchas recipe, especially when I want to tweak the spices or add a little texture. Encourage yourself to make it your own—baking is as much about expression as precision!
- Spice it Up: I’ve swapped pumpkin pie spice for a mix of cardamom and ginger for a different warmth that my family adored one chilly fall morning.
- Vegan Version: I’ve experimented with coconut oil instead of butter and flax eggs for binding—it works beautifully though the texture is slightly different.
- Sweet Toppings: Try sprinkling coarse sugar on the topping before baking for extra crunch, a trick I discovered to add delightful texture.
- Mini Conchas: If you want bite-sized treats for parties, divide dough into smaller portions and adjust baking time accordingly.
How to Make Pumpkin Conchas Recipe
Step 1: Bloom Your Yeast for Perfect Rise
Start off by whisking together the granulated sugar, active dry yeast, and warm whole milk. Cover this with plastic wrap and let the yeast bloom until it’s very foamy and bubbly—about 10 minutes. This step tells you your yeast is alive and ready to work its magic. I used to skip this and ended up with flat doughs more than once, so don’t overlook it!
Step 2: Mix Your Dry Ingredients & Butter
While the yeast is blooming, whisk together the flour, remaining granulated sugar, brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg in your mixer bowl. Then, with the paddle attachment, mix in the softened butter until the mixture looks coarse and crumbly. This blending technique is key—it creates a rich base for your dough and helps with that tender crumb everyone loves.
Step 3: Combine Pumpkin & Eggs, Then Knead
In a separate bowl, whisk 2 eggs with the pumpkin puree until smooth. Add your yeast mixture slowly to the dry ingredients with the dough hook attachment, followed by the pumpkin-egg mix. Knead on medium speed for 5-6 minutes or until you get a smooth, elastic, but tacky dough. Don’t be alarmed by the stickiness—that’s just right. If your dough feels too sticky to handle, lightly greasing your hands helps a lot here.
Step 4: Let the Dough Rise Like a Pro
Transfer the dough to a greased bowl and cover it tightly with plastic wrap. Find a warm spot—like on top of your fridge or inside an oven with just the light on—and let it rise until doubled, usually about 1½ to 2 hours. I learned early on that patience here is essential, so resist checking too often or poking the dough prematurely.
Step 5: Shape & Second Rise
Once your dough has doubled, punch it down gently and let it rest for 5 minutes. Divide it into 12 equal pieces and roll into balls. The dough will be sticky, so I recommend greasing your hands slightly for easy handling. Place 4 dough balls on each of 3 prepared baking sheets lined with parchment paper. Cover with plastic wrap or a kitchen towel and let them rise again for about 45 minutes–1 hour until puffy and doubled. This second rise is crucial for that tender texture you’ll fall in love with.
Step 6: Whip Up the Topping & Prep
While the dough is rising, blend the flour, powdered sugar, softened butter, vanilla extract, and optional orange gel food coloring in your mixer until smooth and pliable—think soft Play-Doh. You can store this covered until ready. Divide into 12 balls and flatten each between two pieces of plastic wrap using a tortilla press or rolling pin, creating the classic concha shell shape.
Step 7: Assemble & Bake Pumpkin Conchas
Preheat your oven to 350°F. Brush each risen dough ball with the beaten remaining egg wash to give that shiny golden finish. Carefully place a flattened topping piece over each ball, pressing lightly to adhere. Now, score lines on the topping with a paring knife to create your favorite concha pattern—classic scallops, criss-crosses, or whatever you fancy. Bake for 15-17 minutes until golden on top. Let them cool on a rack for 10 minutes; the aroma alone is heavenly!
Pro Tips for Making Pumpkin Conchas Recipe
- Test Your Yeast: I always proof my yeast to avoid flat dough—no bubbles means no rise, so start fresh yeast if needed.
- Don’t Add Extra Flour: It’s tempting when the dough’s sticky, but adding extra flour makes your conchas dense instead of light and fluffy.
- Gentle Handling: When punching down and shaping, treat the dough gently to keep that airy texture; think of it like handling a soft cloud.
- Give Space to Rise: Space your dough balls with enough room on the baking sheet because they’ll expand more in the oven—crowding causes uneven baking.
How to Serve Pumpkin Conchas Recipe
Garnishes
I personally keep it simple—I love a light dusting of cinnamon sugar after baking or a small drizzle of honey to enhance those pumpkin spices. Sometimes, a smear of softened butter or cream cheese on a warm concha turns it into pure morning magic.
Side Dishes
When I serve these pumpkin conchas, I often pair them with a rich café de olla or a creamy latte. They also go surprisingly well with fresh fruit like berries or a side of whipped mascarpone for an indulgent brunch spread.
Creative Ways to Present
For festive occasions, I’ve arranged conchas in a circular wreath on a platter, decorating the center with edible flowers and fresh pumpkins. Another fun idea is to use mini conchas on tiered trays for a lively autumn tea party that’s as eye-catching as it is delicious.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin conchas store best in an airtight container at room temperature away from moisture. In my experience, they stay fresh and soft up to 5 days—that means you can bake on the weekend and snack through the week without any rush.
Freezing
If I want to prepare ahead, I freeze unbaked dough balls before the second rise, wrapped tightly in plastic wrap and placed in a freezer bag. When ready, I thaw overnight in the fridge, then let them rise and bake as usual. This trick saves time and gives freshly baked flavor whenever you want.
Reheating
To enjoy leftover conchas, I lightly warm them in a 300°F oven for about 5 minutes or in the microwave for 15 seconds wrapped in a damp paper towel to restore softness. Avoid overheating or they’ll dry out, so keep an eye on them!
FAQs
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Can I use canned pumpkin pie filling instead of pumpkin puree?
I recommend avoiding canned pumpkin pie filling because it contains added sugars and spices that can affect the dough’s texture and flavor balance. Use plain pumpkin puree instead to control sweetness and keep the dough soft and moist.
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My dough is too sticky to handle. What can I do?
Sticky dough is normal in this recipe because of the pumpkin puree. Instead of adding more flour, which can toughen the bread, lightly grease your hands with oil or cooking spray when shaping. This helps the dough slip easily and stay tender.
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Can I make this recipe without a stand mixer?
Absolutely! You can mix the dry ingredients and butter by hand using a pastry cutter and knead the dough on a floured surface for about 10 minutes until smooth and elastic. It takes a bit more elbow grease but works just as well.
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How do I store leftover pumpkin conchas?
Store leftovers in an airtight container at room temperature for up to 5 days. Avoid refrigeration since it can dry out the conchas. For longer storage, freezing is best as described above.
Final Thoughts
Honestly, this Pumpkin Conchas Recipe has become one of my favorite baking traditions. Partly because of the nostalgic comfort it brings, and partly because it feels special yet approachable. Whether you’re baking on a lazy weekend morning or gearing up for fall festivities, these conchas bring a smile every time. I can’t wait for you to try it out and hear your own stories of success—and maybe a few happy mistakes too. So grab your mixing bowl, roll up your sleeves, and get ready to fill your home with that irresistible pumpkin-sweet aroma!
Print
Pumpkin Conchas Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 conchas
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Description
Pumpkin Conchas are a delightful twist on the classic Mexican sweet bread, infused with pumpkin puree and warm spices. These soft, fluffy rolls are topped with a sweet, crumbly dough that is shaped to resemble a seashell pattern, making them as visually appealing as they are delicious. Perfect for fall or any cozy occasion, these conchas combine the comforting flavors of pumpkin pie spice with the traditional concha topping for a unique seasonal treat.
Ingredients
For the Dough
- 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
For the Topping
- 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, the active dry yeast, and the warm milk. Cover with plastic wrap and let the yeast bloom until it’s very foamy, about 10 minutes.
- Mix dry ingredients: In the bowl of a stand mixer or a large bowl, whisk together the 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: In a medium bowl, whisk together 2 eggs and the pumpkin puree until well combined. Set aside.
- Knead the dough: Using a dough hook attachment, slowly add the foamed yeast mixture to the dry ingredients, followed by the pumpkin and egg mixture. Mix on medium speed for 5-6 minutes until the dough is smooth and elastic. The dough will be tacky and sticky.
- First rise: Transfer the 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 the dough: Punch down the risen dough and let it rest for 5 minutes. Divide into 12 pieces and roll each into a ball. Grease your hands if needed to handle the sticky dough, but do not add extra flour.
- Second rise: Place 4 dough balls on each prepared baking sheet, cover with plastic wrap or a kitchen towel, and let rise until doubled, about 45 minutes to 1 hour.
- Make the topping: Beat together the flour, powdered sugar, butter, vanilla extract, and optional gel food coloring in a stand mixer until soft and moist like Play-Doh. If not using immediately, wrap and refrigerate.
- Shape the topping: Divide the topping into 12 balls, then flatten each between two sheets of plastic wrap using a tortilla press or rolling pin to form rounds.
- Assemble conchas: Preheat the oven to 350°F. Beat the remaining egg and brush it over each risen dough ball. Carefully place a topping round on each dough ball, gently patting to secure.
- Score the topping: Using a paring knife, cut grooves into the topping to create a shell or crisscross pattern.
- Bake: Bake the conchas for 15-17 minutes until lightly golden brown.
- Cool and serve: Transfer to a cooling rack and let cool for 10 minutes before serving.
Notes
- Ensure your yeast is active; the milk and yeast mixture should be bubbly and frothy before using.
- Using a concha shell cutter can make topping shaping easier and more uniform.
- The dough is sticky; grease your hands lightly with oil or cooking spray when handling to avoid adding flour.
- Do not overcrowd baking sheets; leave ample space for expansion to avoid burning bottoms.
- Store leftover conchas in an airtight container in a cool, dry place for up to 5 days.
Nutrition
- Serving Size: 1 concha
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
