Pumpkin spice conchas
No, you’re not dreaming. Pumpkin Spice Pan Dulce is here, and just in time for spooky season!
Many of you have reached out to me for this recipe, and I am here to deliver. I developed this recipe back in 2021 when I worked as a full-time home baker. This was my most requested concha flavor.
I do, however, want to start this recipe post with a few disclaimers.
This is not a tutorial or step-by-step process for jack-o-lantern style conchas. I know the image is a little misleading (sorry), but I’ll explain that in a bit.
This recipe is one I created and published last year, so unfortunately I don’t have tons of photos to share (hence the jack-o-lantern photo) for the step-by-step process right now. But don’t let that stop you from attempting these conchas – I’ve had many people reach out to let me know they had success with this recipe!
Pumpkin Spice Conchas
Delightfully spicy, soft and full of gutsy pumpkin flavor, these conchas are a staple in my home during the Fall season. I have to be honest, I am someone who doesn’t like pumpkin spice all too much. That being said, I really effing love this recipe. It’s sweet, it’s tender, and it tastes like a warm holiday in pastry form.
Caramelizing Pumpkin Puree Process
If you’ve never caramelized pumpkin puree before, it’s a rather simple first step that makes such a huge difference in baking with pumpkin for not just this recipe, but many pumpkin focused recipes.
15 ounces of pumpkin puree straight from the can is cooked on medium-high heat until visibly darker, and all the liquid has evaporated. This process intensifies the flavor of the pumpkin and reduces any unwanted excess moisture. We’re then left with about 8-9 ounces worth of intensified, concentrated pumpkin.
Storing Conchas
After baking, conchas will keep wrapped in plastic, or stored in plastic bags on the counter for about 4 days. Alternatively, you can freeze the conchas for up to a month – just defrost for an hour on the counter before enjoying.
Equipment
- Stand Mixer w/ dough hook attachment
- 2 13" x 18" sheet pans
- Parchment paper
- 1 concha stamp optional
- 1 small, smooth paring knife
- 1 rubber spatula and medium bowl
Ingredients
- 525 grams all purpose flour
- 100 grams granulated sugar
- 50 grams light brown sugar
- 1 teaspoon ground cinnamon
- 3 teaspoons pumpkin pie spice
- 1 teaspoon instant coffee powder optional
- 1 tablespoon pure Mexican vanilla extract
- 1 teaspoon kosher salt
- 10 grams active dry yeast
- 180 ml whole milk warmed to 100-110 ℉
- 1 large egg
- 113 grams salted butter cold and cubed
- 9 ounces caramelized pumpkin puree cooked down from 15 ounce can
Topping (Pasta)
- 120 grams confectioners' sugar
- 120 grams all-purpose flour
- 120 grams shortening
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- pinch sea or kosher salt
Instructions
Caramelize Pumpkin Puree
- To a saucepan, add 15 ounces of canned pumpkin puree. Make sure there are no additives or spices, just pure pumpkin.
- Cook the puree for 15-20 minutes over medium-high heat until most of the moisture has evaporated and stops steaming. Continuously stir so it does not burn.
- The pumpkin will become slightly caramelized, dry and darker in color, but will remain spreadable.
- Remove from the heat and allow to cool slightly, about 10 minutes.
- You should now have about 9 oz. of caramelized pumpkin puree, or 1 cup heaping.
Make the Concha Dough
- To a stand mixer bowl, combine the all-purpose flour, granulated sugar, light brown sugar, salt, ground cinnamon, pumpkin spice, instant coffee (if using) and active dry yeast.
- Whisk the ingredients together, and use your hand create a well at the center of your flour mixture.
- Add in the warm milk, egg, vanilla extract, cold butter and caramelized pumpkin.
- Combine the ingredients and mix with a rubber spatula until a shaggy dough forms. Scrape the bottom of the bowl to ensure all the flour is incorporated.
- Attach your bowl to a stand mixer and begin kneading your dough using the hook attachment on speed 3 for 10 minutes.
- Adjust the speed to 4, and allow the dough to knead for 20-30 minutes. If mixing by hand, expect this process to take 30-40 minutes. Oil your hands and surface, and set aside ¼ cup of flour to add if mixing by hand.
- You’ll know your dough is ready when it pulls away from the sides of the bowl, is soft and elastic, and is no longer sticky.
- Place your dough in a lightly oiled bowl. Cover with a tea towel, and allow to rise in a warm place until doubled, about 1 to 1 ½ hours.
Prepare the Topping (Pasta)
- To a medium bowl, combine the flour, shortening, pumpkin spice, confectioners' sugar and salt. Mix with clean hands or a rubber spatula until shaggy. Add in the vanilla extract gradually while mixing, and continue to combine until a soft cookie dough consistency is achieved.
- The consistency needs to be soft and smooth like cookie dough, as this will ensure an even bake. If your topping is too dry, incorporate another tablespoon of shortening at a time. If it's too soft or wet, incorporate another tablespoon or so of flour.
- Set aside until ready to assemble the conchas.
Shape the Dough
- Turn your dough out onto a lightly oiled surface, and separate it into 12-14 equal pieces (typically 95 grams each if weighing).
- Roll each dough ball using your hand. You can roll the dough gently over the surface of your workspace by placing your hand over the dough and rotating it using your palm. Your hand should look like a claw hovering over your piece of dough, creating gentle but quick circular motions. Use the surface tension of your workspace to create a tight ball.
- After you’ve rolled each piece of dough, place them onto 2 13" x 18" sheet pans lined with parchment paper. 6 dough balls per sheet pan works well, and allows enough space for the dough to expand when baking.
- Cover the dough balls with a tea towel or plastic wrap and allow to rest for 30 minutes.
Assemble the Conchas
- Take the concha topping and separate it into 12-14 equal sized pieces (30 grams if weighing). Roll each piece in your hand until a smooth ball forms.
- Place the pasta between two pieces of plastic wrap and use a cake pan, pie plate or tortilla press to flatten it into a thin round (less than ¼ inch thick).
- Peel away the top plastic sheet and gently drape the flattened pasta onto the dough, pressing down gently. Repeat the process until all the dough has been topped.
- Using a floured concha stamp or a small paring knife, create a seashell design for each concha, gently cutting into the topping. Press gently so you only penetrate the topping and not the dough.
- Allow the conchas to rise with the topping for another 45 minutes. Preheat your oven to 325 ℉.
Bake the Conchas
- Bake the conchas at 325 ℉ for 22-24 minutes, depending on your oven, and rotate the trays halfway through baking for even browning. Your conchas are done when you can see the dough at the bottom has turned a golden brown color.
- Allow your conchas to cool for 10-15 minutes, and enjoy with cafecita or milk.
Made these last night. Delish!
So glad you enjoyed the recipe!
Made these today and they turned out amazing! We just came back from Mexico City and wanted to make something that helped take us back there. These hit the spot (& possibly better than the conchas I remember). I love the pumpkin and pumpkin spice! Great recipe.