Pumpkin Spice Conchas- Fun cozy twist on traditional Mexican Conchas
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
Instructions
Step-by-Step: How to Make Pumpkin Spice Conchas
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.
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.
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.)
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.
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!
Final rise
- Cover the conchas loosely with a towel and let them rise again for about 30–45 minutes, until puffy.
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.