Activate the yeast

• Warm the milk in the microwave.
• Stir in the sugar and the instant yeast.
• Let the mixture sit until foamy.

Mix the dry ingredients

• On a clean countertop, combine the flour, sugar, pumpkin spice and salt.
• Mix and make a well in the center.

Form the dough

• Add the pumpkin puree, vanilla and eggs to the well and start mixing.
• Add the yeast mixture and combine until a dough forms.
• Incorporate the softened butter.

Knead the dough

• Knead the dough without adding any flour.

First rise

• Grease a bowl with butter and place the dough in it.
• Grease the top of the dough, cover and leave in a warm place until doubled in size.

Make the topping

• Mix the powdered sugar, flour, pumpkin pie spice, spice extract and butter-flavored shortening.
• Divide and tint with food coloring.

Shape the conchas

• Deflate the dough and divide into balls of about 106 g each.
• Butter the top of each ball and press a disc of topping on top.
• Score the pattern with the concha cutter and shape a green stem.

Second rise

• Place the conchas on a baking sheet and let them sit until doubled in size.

Bake

• Preheat the oven to 325 °F.
• Bake the conchas until golden.

Cool and serve

• Let the conchas cool a few minutes before enjoying.