Pumpkin Spice Conchas

Fall baking is all about bringing warm, comforting flavors to your favorite treats, and these Pumpkin Spice Conchas are a delicious way to celebrate the season. Inspired by traditional Mexican pan dulce, these soft, fluffy sweet breads feature the iconic shell-patterned sugar topping with an autumn-inspired twist.

A Classic Mexican Pastry with a Seasonal Twist

Conchas are a beloved staple of Mexican baking, known for their tender, pillowy texture and distinctive shell-shaped topping. The contrast between the soft bread and the lightly crisp, sweet crust makes these pastries a favorite in panaderías and homes alike.

This seasonal variation builds on that classic combination, pairing the subtle sweetness of the dough with the familiar warmth of pumpkin spice. The result is a comforting treat that's perfect for cool mornings, autumn gatherings, or an afternoon coffee break.

Balancing Warm Spices in Mexican Baking

Amoretti® Natural Pumpkin Spice Artisan Flavor adds warm, aromatic spice notes directly to the concha dough, complementing its buttery richness and gentle sweetness. Paired with the traditional sugar topping, it creates a flavorful variation that preserves the character of this beloved Mexican pastry.

Whether you're developing a seasonal bakery menu or baking pan dulce at home, this recipe offers a creative way to introduce fall-inspired flavor to a timeless favorite.

Yeast Starter

• ¾ cup milk, warmed/room temperature 
• ½ tablespoon granulated sugar
• 14 g active dry yeast
• 1½ tablespoons all-purpose flour

Dough

• 500 g all-purpose flour
• 120 g granulated sugar
• 2 large eggs
• 50 g vegetable shortening, softened
• 50 g unsalted butter, softened
• 2 tablespoons Amoretti® Natural Pumpkin Spice Artisan Flavor
• Yeast starter (prepared above)

For the Vanilla Topping

• 1¼ cups all-purpose flour
• 1 cup powdered sugar
• 1 cup vegetable shortening
• ¼ teaspoon Amoretti® Vanilla Bean Paste
• Orange and brown food coloring, as desired

Instructions

1. Prepare the Yeast Starter

In a small bowl, combine the warm milk, sugar, yeast, and flour. Stir until smooth and let sit for 10–15 minutes, or until foamy.

2. Make the Dough

In the bowl of a stand mixer fitted with the dough hook, combine the flour and sugar. Add the eggs, softened shortening, softened butter, Amoretti® Natural Pumpkin Spice Artisan Flavor, and the prepared yeast starter.

Mix on low speed until the ingredients come together, then knead on medium speed for 8–10 minutes, or until the dough is smooth, elastic, and slightly tacky. If mixing by hand, knead for 12–15 minutes.

3. First Rise

Transfer the dough to a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1½–2 hours, or until doubled in size.

4. Prepare the Vanilla Topping

While the dough is rising, prepare the topping. In a medium bowl, combine the flour, powdered sugar, vegetable shortening, and Amoretti® Vanilla Bean Paste. Mix until a soft, smooth dough forms.

If you'd like to make orange pumpkin-shaped conchas, divide the topping in half and mix orange food coloring into one portion. Use a small amount of brown food coloring to create the pumpkin stems.

Divide the topping into 20–22 equal pieces and roll each into a ball. Place each ball between two sheets of parchment paper and flatten into a thin circle. Refrigerate until ready to use.

5. Shape the Conchas

Punch down the risen dough and divide it into 20-22 equal portions (45 grams each). Roll each portion into a smooth ball by cupping your hand over the dough and rotating it against the work surface.

Arrange the dough balls on parchment-lined baking sheets, leaving about 3 inches of space between each.

6. Add the Topping

Place one topping circle over each dough ball, gently pressing so it adheres without flattening the dough.

Using a concha stamp or a sharp paring knife, score the topping with the traditional shell pattern. For a seasonal touch, shape a few of the toppings to resemble pumpkins, being careful not to cut into the dough.

7. Second Rise

Cover the shaped conchas loosely and let them rise for 45–60 minutes, or until noticeably puffy. Meanwhile, preheat the oven to 350°F

8. Bake

Bake for 12-14 minutes, or until the bottoms are lightly golden and the topping is set. The tops should remain pale rather than deeply browned.

Allow the conchas to cool on the baking sheet for 5 minutes before enjoying!