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. 

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.