These sweet homemade pumpkin bagels spread generously with maple cinnamon cream cheese make the perfect breakfast on a cool fall morning!
When it’s fall, I love all things pumpkin, which includes breakfast!
These soft, chewy, flavorful pumpkin bagels take your standard bagel recipe, with flour, yeast, salt, and honey, and add a delicious pumpkin spice twist!
And don’t forget the best part: a sweet maple cinnamon cream cheese.
This cream cheese is just 3 simple ingredients but takes your tastebuds straight to autumn.
Easy enough to make ahead and store it in the fridge too!
Trust me, you’re going to love these pumpkin bagels with maple cinnamon cream cheese!
Ingredients for pumpkin bagels
- AP flour – A standard flour that will form our bagels.
- Active dry yeast – Active dry yeast comes finely granulated, and must be “activated” in warm water before use. This will help our bagels rise, and become puffy and light.
- Pumpkin puree – Pumpkin puree will give us a delicious pumpkin flavor and moisture to our bagels.
- Pumpkin pie spice – Feel free to use homemade or your favorite store-bought variety.
- Salt – Even baked goods need salt to help balance and enhance all of the flavors!
- Hot water and sugar – This is used to help the active dry yeast “bloom,” or “activate.”
- Egg – This will give the bagels a glorious, shiny top!
- Honey – Honey adds a little bit of sweetness to the bagel.
For the maple cinnamon cream cheese:
- Cream cheese – Use your favorite store-bought variety, just make sure it’s softened so it will be easier to incorporate the other ingredients.
- Maple syrup – Maple syrup will give a deep, sweet, and slightly smoky flavor.
- Cinnamon – A familiar fall spice that will add warmth.
Make your own pumpkin pie spice
Pumpkin pie spice can be found easily in the spice aisle of most major grocery stores.
But there’s nothing wrong with wanting to make your own at home!
My favorite blend is cinnamon, ginger, nutmeg, and cloves.
You can make these bagels in advance and freeze them so you can have fresh, homemade pumpkin bagels any time of year!
Simply bake the bagels as directed, and wait until they cool completely. Slice them in half, and place them in a freezer-safe ziptop bag.
When you’re ready to use them, just take them directly from the freezer and pop in your toaster or toaster oven–no thawing necessary!
Storage and leftovers
Lastly, leftover maple cinnamon cream cheese can be stored in an airtight container in the refrigerator for up to 5 days.
Leftover bagels can be stored on the counter for up to 2 days, or in the freezer as directed above.
More pumpkin recipes
- Craving a sweet breakfast treat? Try my Pumpkin Cream Cheese Muffins.
- Need a savory dinner roll? Try my Rosemary Pumpkin Rolls.
- Want a spin on a traditional cinnamon roll? Try my Pumpkin Cinnamon Rolls.
- Looking for a cozy pumpkin dinner? Try my Pumpkin Shaped Gnocchi.
These sweet pumpkin bagels spread generously with maple cinnamon cream cheese make the perfect breakfast on a cool fall morning!
For the bagels:
- 3/4 cup hot water (100-110 degrees F)
- 1 tablespoon granulated sugar
- 1 packet (2-¼ teaspoons) active dry yeast
- 1/2 cup pumpkin puree
- 2-¾ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 egg
- 1/4 cup honey
For cream cheese:
- 8 ounces cream cheese, softened
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon
- Add the hot water, sugar, and yeast to a large bowl and whisk to combine. Set aside for 5 minutes, or until the yeast has bloomed.
- Next, whisk in the pumpkin puree.
- Then use a dough whisk or wooden spoon to stir in the flour, pumpkin pie spice, and salt.
- Mix until a shaggy dough forms.
- Then turn the dough out onto a clean surface and knead for 4-5 minutes, or until the dough is smooth and soft.
- Transfer the dough to a lightly oiled bowl and set it in a warm place to rise for 2 hours, or until doubled in size.
- Once the dough has risen, turn it out onto a clean surface and divide it into 8 pieces.
- Shape each piece into a ball and place it on a parchment or Silpat-lined baking sheet. Set the dough aside to rise for another hour, or until doubled in size again.
- Poke a small hole in the center of each ball to create a bagel shape.
- Bring a large pot of water to a boil and whisk in the honey. While the water comes to a boil, preheat your oven to 425 degrees F.
- Boil the bagels one at a time for 30 seconds per side. Then remove them to a parchment or Silpat lined baking sheet. Repeat with the remaining bagels.
- Beat the egg with a small splash of water to create an egg wash. Brush the top of each bagel with the egg wash.
- Bake for 15-18 minutes or until the bagels are golden brown around the edges and fully set in the center. Remove the bagels to a wire rack to cool.
- Once cooled, store the bagels in an airtight container at room temperature for up to three days.
For cream cheese
- Stir together the cream cheese, maple syrup, and cinnamon in a small bowl. Set aside until ready to use.
- Store in an airtight container in the fridge for up to five days.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 266Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 181mgCarbohydrates: 38gFiber: 1gSugar: 18gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Friday 7th of October 2022
These bagels passed the test, my kids loved them! It will be perfect for my daughter's lunch box for school, thanks!