Name: Pumpkin Spice Conchas- Fun cozy twist on traditional Mexican Conchas
Prep time: 180 min
Cook time: 22 min
Total time: 202 min
Ingredients: 1/2 Cup Warm Milk; 1 tbsp dry yeast; 1 tbsp sugar; 4 cups of flour; 1/2 cup sugar; 2 1/2 tsp pumpkin spice; 1/4 tsp salt; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/4 tsp ground cloves; 3/4 cups pumpkin puree; 3 room temperature eggs; 6 tbsp butter; 1/2 cup of butter; 2/3 cup powdered sugar; 1 cup flour; 1 tsp cinnamon; 1/2 tsp cinnamon; 1/2 tsp pumpking spice; food coloring

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There’s something magical about fall — the cozy sweaters, the crisp air, and, of course, the irresistible scent of pumpkin spice wafting through your kitchen. And if you’re looking for the perfect fall baking project, you just found it: Pumpkin Spice Conchas shaped like little pumpkins!

These soft, fluffy Mexican sweet breads get a cozy autumn twist with warm spices, pumpkin purée, and an adorable pumpkin-inspired design. Whether you’re baking them for Halloween, Thanksgiving, or just to make your house smell like fall happiness, these pumpkin spice conchas are the cutest and most comforting thing you’ll make all season.

In this post, I’ll walk you through everything you need to know — from making the soft concha dough to shaping the tops like pumpkins, plus a few fun decorating tips that’ll make your conchas too cute to eat (almost!)

Ingredients

Dough Ingredients

1/2 Cup Warm Milk
1 tbsp dry yeast
1 tbsp sugar
4 cups of flour
1/2 cup sugar
2 1/2 tsp pumpkin spice
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
3/4 cups pumpkin puree
3 room temperature eggs
6 tbsp butter

Paste Topping Ingredients

1/2 cup of butter
2/3 cup powdered sugar
1 cup flour
1 tsp cinnamon
1/2 tsp cinnamon
1/2 tsp pumpking spice
food coloring

🍂 What Are Conchas?

If you’ve never had a concha before, you’re in for a treat. Concha means “shell” in Spanish, referring to the crackly, shell-patterned topping that sits on top of soft, pillowy bread. It’s one of the most beloved types of pan dulce (Mexican sweet bread), often enjoyed with coffee or hot chocolate.

Traditionally, conchas have vanilla or chocolate toppings — but we’re giving them a festive twist with pumpkin spice and a cute pumpkin shape that’ll make everyone smile.

🎃 Why You’ll Love These Pumpkin Spice Conchas

Perfect for fall: They capture all the cozy flavors of the season — cinnamon, nutmeg, and pumpkin.
Festive and adorable: Shaped like pumpkins, they’re ideal for your Halloween party, Thanksgiving dessert table, or a cozy weekend bake.
Soft and buttery: The bread stays light and fluffy, while the topping adds a sweet, spiced crunch.
Make-ahead friendly: You can prepare the dough in advance and bake them fresh in the morning.

This is one of those recipes that fills your home with warmth and nostalgia — the kind that makes everyone wander into the kitchen asking, “What smells so good?”

🍞 Step-by-Step: How to Make Pumpkin Spice Conchas

1. Activate the yeast

In a small bowl, mix the yeast with warm milk and a teaspoon of sugar. Let it sit for 5–10 minutes until foamy — that’s how you know it’s alive and ready to work its magic.

2. Make the dough

In a large mixing bowl or on a clean counter, sift your flour, then add your salt, sugar, and spices. Make a hole in the middle to add your wet ingredients. Then add the pumpkin purée, egg, and the yeast mixture.

Mix until it starts to come together, then fold in your room temperature butter. Then knead by hand (or with a dough hook) for 20 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky.

3. Let it rise

Place your dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for about 2 hours, or until doubled in size.

(Pro tip: if your kitchen is chilly, turn on your oven for a minute, then turn it off and place the bowl inside for a cozy proofing spot.)

4. Prepare the topping

While the dough rises, make the pumpkin spice topping. In a bowl, mix the softened butter, sugar, flour, and spices until a thick, playdough-like paste forms. I separated my paste into 2 big pieces and one small piece. Add a few drops of orange food coloring to one large part for that festive pumpkin look. I made the small piece green for a pumpkin stem. Then I added purple to the other large part for a more spooky concha.

Divide it into small balls — one for each concha. Flatten them into a small disc using a tortilla press.

5. Shape the conchas

Once the dough has risen, divide it into 12 equal pieces. Roll each piece into a smooth ball and place on a parchment-lined baking sheet. About 100g each. Then rub butter on each one.

Gently press one orange topping disc over each dough ball. Use a toothpick or small knife to draw gentle lines from the top to the bottom — just like a pumpkin! Then place a small green stem. Repeat this process for the purple conchas and add spooky sprinkles if you like!

6. Final rise

Cover the conchas loosely with a towel and let them rise again for about 30–45 minutes, until puffy.

7. Bake and enjoy!

Bake at 350°F (175°C) for 18–22 minutes, or until golden brown and lightly firm on top.

Cool on a wire rack, then admire your adorable pumpkin-shaped creations before diving in.

🍁 Tips for Perfect Pumpkin Conchas

Use real pumpkin purée: Avoid pumpkin pie filling — it has added sugar and spices that can affect texture.
Knead well: A well-developed dough gives you that signature fluffy crumb.
Don’t skip the second rise: It’s key for light, airy bread.
Customize your toppings: Try cocoa powder for chocolate pumpkins, or use green food coloring for whimsical vines!

☕ How to Serve Pumpkin Spice Conchas

These pumpkin spice conchas are best enjoyed fresh out of the oven, warm and fragrant. Pair them with a steaming mug of café de olla, Mexican hot chocolate, or a pumpkin cream cold brew if you want that coffeehouse vibe at home.

They also make a beautiful addition to your Thanksgiving breakfast spread, or as edible decorations for a Halloween party. If you’re hosting, you can even wrap a few in parchment and twine as sweet homemade gifts — they’re guaranteed to impress!

🍂 Storing and Reheating

Store leftover conchas in an airtight container at room temperature for up to 3 days. To reheat, pop them in the microwave for 10–15 seconds, or warm them in the oven at 300°F for a few minutes. You can also freeze them (baked or unbaked) for up to a month — perfect for prepping ahead for holiday brunches.

Why Pumpkin Spice Conchas Are the Ultimate Fall Bake

This recipe combines the comfort of traditional Mexican pan dulce with the irresistible flavors of pumpkin spice, bringing two cozy worlds together in one sweet, festive bite.

They’re nostalgic yet new — a fusion that celebrates both tradition and creativity. Whether you grew up with conchas on your kitchen table or you’re discovering them for the first time, these pumpkin spice conchas will make you fall in love with baking all over again.

So grab your apron, turn on your favorite fall playlist, and let your kitchen smell like cinnamon, sugar, and pumpkin perfection. Because this season is about slowing down, savoring the little things, and sharing warmth — one pumpkin concha at a time.

Don’t forget to share your creations on Instagram and tag us at @edamamabean_ or @edamamabean (tiktok). Happy cooking!

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