For an extra touch of fall flavor, add a tablespoon of maple syrup to the dough. If you don't have orange food coloring, a pinch of turmeric will also provide a lovely hue. The topping can be made a day in advance and stored in the refrigerator until ready to use.
Pumpkin Conchas
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME3 hrs 55 mins
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SERVING6 People
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VIEWS15
Embrace the flavors of autumn with these delightful Pumpkin Conchas, a heartwarming twist on the classic Mexican sweet bread. Infused with pumpkin spice and adorned with a festive topping, they're perfect for a cozy breakfast or brunch during the fall season.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol66 mg
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Fiber3 g
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Protein8 g
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Saturated Fat8 g
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Sodium445 mg
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes.
02
StepPlace the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
03
StepWhile the dough is rising, combine the powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring, if desired.
04
StepDivide the topping dough into 6 equal portions and shape them into balls; set onto a parchment-lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow the butter to firm up.
05
StepAfter the dough has risen, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer the balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes.
06
StepPreheat the oven to 375 degrees F (190 degrees C).
07
StepBake in the center of the preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes.
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Mireille Bruen
Jun 26, 2025Next time, I might add a little more pumpkin spice to the dough for an even stronger flavor.
Myron Dibbert
Jun 25, 2025The dough was easy to work with, and the instructions were clear.
Austyn Christiansen
Jun 3, 2025These were a hit at my fall brunch! The pumpkin flavor is subtle but delicious.
Timmy Douglas
May 29, 2025I made these for Thanksgiving, and they were a beautiful and tasty addition to the dessert table.
Sophia Larson
May 27, 2025The topping was a little tricky to work with at first, but the chilling time helped a lot.
Jabari Mckenzie
May 23, 2025I've never made bread before, and this recipe was surprisingly easy to follow!
Jedidiah Jerde
May 21, 2025I didn't have allspice, so I used a little ginger, and they turned out great!
Meredith Lesch
May 17, 2025My kids loved helping me score the pumpkin designs on top!