Pumpkin Conchas are a delightful twist on the traditional Mexican sweet bread, known for its shell-like sugar topping. These conchas integrate the rich, comforting flavors of pumpkin, making them perfect for autumn mornings or as a festive treat during the holiday season.


For the Dough:

  • 1/2 cup warm milk
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg
  • 3 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened

For the Topping:

  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Orange food coloring (optional)


  1. In a large mixing bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.
  2. To the yeast mixture, add the pumpkin puree, sugar, salt, cinnamon, nutmeg, egg, and half of the flour. Mix until smooth.
  3. Gradually add the remaining flour and knead until the dough is smooth and elastic, about 5-7 minutes. Add the softened butter and continue to knead until fully incorporated.
  4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
  5. While the dough is rising, prepare the topping. In a bowl, cream together butter and sugar. Mix in the flour, vanilla extract, cinnamon, and food coloring (if using) until a dough-like consistency is formed.
  6. Preheat the oven to 350°F (175°C).
  7. Once the dough has risen, punch it down and divide it into 12 equal pieces. Shape each piece into a ball and place them on a baking sheet lined with parchment paper.
  8. Divide the topping into 12 equal portions. Flatten each portion into a thin circle and place it over each dough ball.
  9. Using a sharp knife, gently score the topping to resemble a shell pattern.
  10. Let the conchas rise for an additional 20 minutes.
  11. Bake in the preheated oven for 20-25 minutes, or until the conchas are lightly golden.
  12. Remove from the oven and let them cool on a wire rack.

Nutrition Facts (per serving)

  • Calories: 320-370
  • Fat: 15-20g
  • Carbohydrates: 40-45g
  • Protein: 5-6g

Prep and Cooking Time

  • Prep Time: 30 minutes
  • Rise Time: 1.5-2 hours
  • Cooking Time: 20-25 minutes


  • Serves: 12

Pumpkin Conchas are a beautiful combination of traditional Mexican concha bread and the sweet, spiced flavor of pumpkin. This recipe creates a soft, slightly sweet bread with a deliciously crisp topping. Enjoy these conchas with a cup of coffee or hot chocolate for a cozy and satisfying treat.

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