Pumpkin Conchas (with a video)

Soft pumpkin pan dulce with a crispy sugar shell— plus the first Everyday Baking video for paid subscribers!

Conchas fresh out of the oven are one of my all-time favorite things. Soft, rich, and buttery with a lovely, delicate texture, topped with that sweet, crunchy shell. I actually developed a recipe for my ideal classic conchas several years ago because I was tired of eating stale ones. Mine are packed with butter and eggs and have a super soft, brioche-like texture with a crunchy sugar topping. They’re just about perfect and nothing like those horrible, dry, stale things I would find in a Los Angeles grocery store bakery when I was a kid.

We are at the height of pumpkin season right now, so of course, I had to give you a pumpkin concha version worthy of its name. Not only are these guys super cute and whimsical, but they are truly delicious! Made with pumpkin purée and tons of warming spices, these little loaves are a delight in the morning. I love breaking off pieces and dipping them in my coffee throughout the morning. (My only problem is that then all the pumpkin conchas are gone…)