If you’re anything like me, the moment fall rolls around, pumpkin-flavored treats start calling your name. That’s why I can’t stop making this Pumpkin Conchas with Spiced Pumpkin Topping Recipe—it’s the perfect way to cozy up a traditional Mexican sweet bread with a warm, comforting twist. The soft, pillowy dough combined with the rich pumpkin topping spiced just right makes these conchas an absolute must-try this season.
What’s great about this Pumpkin Conchas with Spiced Pumpkin Topping Recipe is that it’s both festive and satisfying without being overly complicated. I found that these conchas work fabulously for breakfast alongside a cup of your favorite coffee or as an afternoon snack with tea. Plus, once you taste how the pumpkin and pumpkin pie spices harmonize with the sweet, crunchy topping, you’re going to want to make them again and again.
Why You’ll Love This Recipe
- Seasonal and Comforting: The pumpkin and warm spices make it feel like fall in every bite, perfect for chilly mornings.
- Traditional with a Twist: It’s a classic concha reimagined with spiced pumpkin topping for a festive flair.
- Perfect for Sharing: Makes 12 conchas, ideal for family gatherings or gift-giving during the holidays.
- Friendly for Beginners: Step-by-step instructions make it easy even if you haven’t baked bread before.
Ingredients You’ll Need
The ingredients in this Pumpkin Conchas with Spiced Pumpkin Topping Recipe come together beautifully to create that iconic soft bread with a sweet, spiced topping. I recommend using room temperature eggs and butter to get the best dough elasticity and a smoother topping.
- Granulated sugar: Divided to help with yeast activation and dough sweetness.
- Active dry yeast: This is what makes the dough rise and become fluffy—always check the expiration date for best results.
- Warm whole milk: The warmth helps activate the yeast but be careful not to overheat it or kill the yeast.
- All-purpose flour: Used both in the dough and topping for structure; sift before measuring for accuracy.
- Light brown sugar: Adds moistness and mild caramel notes to the dough.
- Pumpkin pie spice: The star seasoning delivering a mix of cinnamon, nutmeg, and other cozy flavors.
- Fine salt: Enhances all the other flavors and balances sweetness.
- Ground cinnamon: Reinforces that deep warm flavor everyone loves in pumpkin treats.
- Ground nutmeg: Adds a subtle pungency that rounds out the spice blend.
- Unsalted butter: Softened for ease in mixing and richness in both dough and topping.
- Large eggs: Divided to optimize texture in dough and egg wash for shine.
- Pumpkin puree: Not pumpkin pie filling—pure pumpkin adds moisture and flavor without extra sweetness.
- Powdered sugar: Gives the topping sweetness and softness for that signature concha feel.
- Vanilla extract: Enhances the pumpkin and spice notes without overpowering them.
- Orange gel food coloring (optional): For a fun autumnal hue, but the flavor is amazing even without it.
Variations
I love making this Pumpkin Conchas with Spiced Pumpkin Topping Recipe my own by swapping out a couple of things here and there, and I encourage you to do the same! Adjusting spices or topping colors can up the festive factor or tailor it to your family’s tastes.
- Spice Blend Variation: I sometimes add a touch of ground cloves or ginger for an even warmer spice profile that my family adores.
- Dairy-Free Option: Swap whole milk for almond or oat milk and use vegan butter in the topping, which works surprisingly well.
- Color Play: For Halloween, I add purple or black gel food coloring to the topping—it’s fun and makes kids extra excited.
- Glaze Alternative: Instead of egg wash, try brushing with maple syrup for extra sweetness and shine.
How to Make Pumpkin Conchas with Spiced Pumpkin Topping Recipe
Step 1: Bloom the Yeast for a Fluffy Dough
Start by combining 1 tablespoon of the granulated sugar, the active dry yeast, and warm whole milk in a small bowl. Cover it with plastic wrap and let it sit for about 10 minutes until it becomes foamy. This bloom tells you your yeast is alive and kicking, which means your dough will rise beautifully.
Step 2: Mix the Dry Ingredients and Incorporate Butter
In your stand mixer bowl or large mixing bowl, whisk together the flour, remaining granulated sugar, light brown sugar, pumpkin pie spice, salt, cinnamon, and nutmeg. Then, with the paddle attachment, add in the softened butter until the mixture looks crumbly and coarse. This step helps distribute the butter evenly, giving your conchas that melt-in-your-mouth texture.
Step 3: Combine Pumpkin and Eggs, Then Form the Dough
Whisk together 2 eggs and pumpkin puree in a separate bowl until perfectly blended. Slowly add your foamy yeast mixture and then the pumpkin-egg mix to the dry ingredients, switching to the dough hook attachment. Mix on medium speed for 5-6 minutes until you have a sticky, elastic dough. I found that adding extra flour here is tempting but try to avoid it—stickiness is expected and key to a tender crumb!
Step 4: First Rise—Patience is Key
Transfer your dough to a greased large bowl, cover it with plastic, and leave it to rise in a warm place for about 1 ½ to 2 hours or until doubled. I like to place mine near a sunny window or inside an oven turned off but with the light on. This rise is essential for that signature fluffy texture.
Step 5: Shape the Dough Balls and Second Rise
After punching down the risen dough and letting it rest for 5 minutes, divide it into 12 equal pieces and roll each into a ball. The dough will still be sticky, so I always grease my hands lightly with cooking spray—it makes shaping a breeze without needing more flour. Place 4 balls on each of the 3 parchment-lined baking sheets, cover, and let them rise again for 45 minutes to 1 hour until puffy and nearly doubled.
Step 6: Create the Spiced Pumpkin Topping
While the dough is resting, beat together the flour, powdered sugar, softened butter, vanilla extract, and optional orange gel food coloring until the mixture feels soft and pliable, like Play-Doh. If you’re not ready to use it right away, form into a ball and cover with plastic wrap. This topping adds that classic concha texture and flavor, enhanced by the pumpkin spices.
Step 7: Assemble, Pattern, and Bake
Preheat your oven to 350°F. Brush each dough ball with an egg wash made from the remaining beaten egg. Divide the topping into 12 balls, then flatten each between two sheets of plastic wrap using a tortilla press or rolling pin. Peel off the plastic and gently place the topping onto each dough ball. Press lightly to adhere, then score your desired pattern with a paring knife—classic clamshells or crisscrosses work beautifully. Bake for 15-17 minutes until the buns turn a soft golden brown. I like to let them cool for about 10 minutes before eating so the topping sets perfectly.
Pro Tips for Making Pumpkin Conchas with Spiced Pumpkin Topping Recipe
- Warmth Matters: Keep your kitchen warm and draft-free to encourage the yeast’s rise—I’ve had better success putting dough near a warm oven.
- Sticky Is Good: Don’t add extra flour when handling the dough balls—use lightly greased hands instead to keep that tender softness.
- Consistent Topping Thickness: Using a tortilla press or rolling pin between plastic wrap helps get uniform topping rounds that bake evenly every time.
- Egg Wash Precision: Brush gently to avoid washing away the scored patterns on the topping, preserving that beautiful concha look.
How to Serve Pumpkin Conchas with Spiced Pumpkin Topping Recipe
Garnishes
I love dusting my pumpkin conchas lightly with cinnamon sugar for an extra hint of sweetness and warmth. Sometimes, when serving for guests, a light drizzle of maple glaze adds an irresistible shine and flavor boost that everyone notices and asks about.
Side Dishes
These conchas pair beautifully with a rich café de olla or chai tea. For a breakfast spread, I usually put out fresh fruit bowls and scrambled eggs to balance the sweetness with savory flavors.
Creative Ways to Present
For festive occasions, I arrange the pumpkin conchas on a rustic wooden board with sprigs of fresh rosemary and cinnamon sticks for an earthy, harvest-inspired look. You can also serve them in colorful baskets lined with fall-themed napkins, making the presentation feel fun and seasonal.
Make Ahead and Storage
Storing Leftovers
I store leftover conchas in an airtight container at room temperature to keep them soft—this usually lasts about 2 days. If the topping feels a little tough the next day, just microwave for 10-15 seconds and they soften right back up.
Freezing
Freezing pumpkin conchas works great! I wrap them individually in plastic wrap and then place them in a freezer-safe bag. When I want one, I let it thaw overnight at room temperature or warm it gently in the oven.
Reheating
To reheat, I like to wrap the concha lightly in foil and warm it in a 325°F oven for about 8-10 minutes. This keeps the bread soft and the topping slightly crisp, just like when freshly baked.
FAQs
-
Can I use canned pumpkin pie filling instead of pumpkin puree?
I don’t recommend using canned pumpkin pie filling because it often contains added sugars and spices, which can throw off the flavor and texture of the dough and topping. Using pure pumpkin puree gives you better control over taste and moisture.
-
What’s the best way to store leftover pumpkin conchas?
Store conchas in an airtight container at room temperature for up to 2 days, or freeze them individually wrapped to extend shelf life. Reheat gently to regain that fresh-baked softness.
-
Can I make this recipe without a stand mixer?
Absolutely! You can mix and knead the dough by hand—just be prepared for a bit of a workout. Knead until the dough is smooth and elastic, which usually takes about 8-10 minutes by hand.
-
What’s the secret to that signature concha topping texture?
Getting the topping soft and pliable like Play-Doh before shaping is key. Using softened butter and not overmixing helps achieve the classic texture that bakes crispy yet tender on top.
Final Thoughts
Honestly, I absolutely love how this Pumpkin Conchas with Spiced Pumpkin Topping Recipe turns out every single time. It blends the comforting flavors of fall with a beloved classic bread in a way that feels special yet familiar. Whether you’re making these for your family, friends, or just yourself, I know you’ll enjoy the cozy warmth in every bite as much as I do. So go ahead and try it—you might just find your new seasonal favorite.
Print
Pumpkin Conchas with Spiced Pumpkin Topping 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 delightful seasonal twist on the classic Mexican pan dulce. Soft, fluffy sweet bread rolls are infused with warm pumpkin spices and topped with a tender, buttery shell that features a signature crisscross pattern. Perfect for fall mornings or festive gatherings, these conchas combine traditional flavors with comforting pumpkin and aromatic spices like cinnamon, nutmeg, and pumpkin pie spice.
Ingredients
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
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
- Bloom the Yeast: In a small bowl, whisk together 1 tablespoon of granulated sugar, active dry yeast, and warm whole milk. Cover with plastic wrap and let it rest in a warm spot until the yeast becomes very foamy, about 10 minutes. This activates the yeast and ensures a good rise.
- 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 to evenly distribute the spices and sugars within the flour base.
- Add Butter to Dry Mix: Using the paddle attachment of your mixer, blend in the softened butter until the mixture looks coarse and crumbly, creating a rich texture that will aid the bread’s tenderness.
- Combine Wet Ingredients: In a medium bowl, whisk together 2 eggs and the pumpkin puree until smooth and well incorporated, combining moisture with pumpkin flavor.
- Form the Dough: Attach the dough hook to your mixer and slowly add the yeast mixture into the flour and butter blend, then add the pumpkin and egg mixture. Mix on medium speed for 5-6 minutes, or until the dough is smooth, elastic, and slightly sticky, indicating proper gluten development.
- First Rise: Transfer the dough to a large greased bowl, cover tightly with plastic wrap, and let it rise in a warm place until doubled in volume, about 1 ½ to 2 hours. This step allows the dough to develop flavor and texture.
- Prepare Baking Sheets: Line three baking sheets with parchment paper and set aside to have them ready for shaping the dough balls.
- Shape the Dough: Punch down the risen dough to release air, then let it rest uncovered for 5 minutes. Divide the dough into 12 equal pieces and gently roll each into a ball. To avoid sticking, grease your hands with oil or cooking spray but do not add extra flour.
- Second Rise: Place four dough balls per baking sheet. Cover loosely with plastic wrap or a kitchen towel and let them rise again until doubled in size, about 45 minutes to 1 hour. This creates a light, airy texture in the bread.
- Prepare Topping: While the dough is rising, mix the flour, powdered sugar, softened butter, vanilla extract, and optional gel food coloring in a stand mixer using the paddle attachment until the topping forms a soft, moist dough similar to Play-Doh consistency. If needed, shape into a ball and wrap to keep moist until use.
- Shape Topping: Divide the topping into 12 equal portions. Flatten each portion between two sheets of plastic wrap using a tortilla press or rolling pin to form discs that will cover the dough balls.
- Assemble the Conchas: Preheat the oven to 350°F (175°C). In a small bowl, beat the remaining egg to create an egg wash. Brush this over each risen dough ball to promote browning. Carefully remove each topping disc from the plastic wrap and drape it over its corresponding dough ball, gently pressing to adhere.
- Score Topping: Using a paring knife, cut grooves into the concha topping in a clamshell or crisscross pattern to create the signature look and allow the topping to expand during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 15-17 minutes until the conchas are lightly golden brown and fully cooked through.
- Cool and Serve: Transfer the conchas to a cooling rack and let them cool for at least 10 minutes before serving to enhance flavor and texture.
Notes
- These pumpkin conchas are a seasonal variation of traditional pan dulce, infused with warm spices and pumpkin puree that bring fall flavors to your table.
- Keep the dough slightly tacky and avoid adding extra flour when shaping to maintain softness.
- You can skip the food coloring if you prefer a natural topping color.
- The egg wash is key to achieving a shiny, golden finish on the bread.
- For best results, allow enough rising time to ensure fluffy bread texture.
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
