"It's Challahween" Recipe - Israel on the house


Challahween-Pumpkin Challah picture

“It’s Challahween” Recipe

Turns out Halloween falls on a Saturday this year, so if you feel like adding a little pumpkin spice to your Shabbat and calling it “Challaween”, then here’s the perfect recipe for some seriously tasty pumpkin challah bread.
Cook Time: 2h 30min | Makes 12 Servings


  • 1/2 cup warm water (about 100 degrees)
  • 1 1/2 packages active dry yeast
  • 3 cups white flour
  • 1 cup whole wheat flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 1 egg + 1 egg yolk for the dough and 1 egg for the glaze


  1. Mix the yeast and hot water in a bowl and leave it for 10 minutes to dissolve.
  2. Meanwhile, mix the flours, pumpkin pie spice and salt in a large bowl.
  3. In the bowl with the water and yeast, whisk in pumpkin puree, 1 egg and 1 egg yolk, oil, and honey.
  4. Make a well in your flour mixture and add in the pumpkin mixture to form a dough. Add more flour if your dough is sticky.
  5. Knead dough for 5-10 minutes, then put it in a bowl, cover it with plastic, and leave it in a warm place to rise for about an hour and a half (until it’s tripled in size)
  6. Form dough into a braided challah. Click here for a quick tutorial on how to braid challah.
  7. Put challah on parchment paper and cover with plastic wrap for 45 minutes until it doubles in size again. While it is rising, pre-heat oven to 350°F.
  8. Brush challah with an egg yolk wash and bake for 35 minutes until golden brown.


– Recipe courtesy of ReformJudaism.org