Pumpkin Bagels with Maple Cream Cheese
Make these pumpkin bagels for a perfect autumn morning baked treat! Add the maple cream cheese for the ultimate in deliciousness.
The flavors of fall are a big deal to me! Anyone that knows me knows this is my favorite time of year for a variety of reasons – I love orange and black, pumpkin spice everything, and candy is the bomb. Especially free candy you can collect from your neighbors. That’s the best!
What I always look forward to the most are fall desserts, specifically due to the pumpkin.
Pumpkin bread is my absolute favorite dessert of all time, with pumpkin pie being a close second. If you combine pumpkin with fall spices and baked goods, I’m already in before I even hear what the recipe is.
All that being said, I have quite a treat for you today: pumpkin bagels. With maple cream cheese! Yes, I’m going to show you how to make pumpkin bagels that are not only delicious, but pretty. They look very fall-ish to me, don’t they to you?
These bagels are perfect for morning or brunch, and can be made in advance so they’re ready to grab on the go when you need a quick autumn breakfast option. I hope you’ll enjoy this pumpkin bagel recipe as much as I do!
Before we jump into the recipe, I’m going to share a few tips with you. I hope these result in the most successful bagel making of your life. If you just want the recipe, keep scrolling down.
Tips for Making Bagels
Go with high gluten bread flour, unless you are an expert at working with gluten free or whole wheat flours. This will give your bagel the best “chew.”
If you have a mixer with a dough hook attachment, use that for mixing the dough ingredients together. You can go slow. Start at the lowest speed and work up if you need to.
Boiling is key for bagel making, so that you have the more firm exterior combined with the chewier interior. Don’t skip this step! You don’t need to boil long.
Bagels can be tweaked to be crispier – the more water in the dough (wetter), the crispier the bagel. Once you make these, use that knowledge to adjust your recipe for next time.
Ingredients
For the Bagels
- 3/4 cup hot water (100 – 110F)
- 1 tablespoon granulated sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1/2 cup pumpkin puree
- 2 3/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 egg
- 1/4 cup honey
For the Cream Cheese
- 8 ounces cream cheese, softened
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon
Make sure that you’re using hot but not scalding water. Water that is too hot can kill the yeast! We want it to be between 100F and 110F. If you don’t have a thermometer, don’t worry TOO much about the temperature. Just make sure it’s at least warm and not super hot.
These homemade pumpkin bagels are delicious on their own, but trust me – you’re going to love the cream cheese.
Store in an airtight container at room temperature for up to three days. The cream cheese can be stored in an airtight container in the fridge for up to five days.
I’d love to know if you try these – I promise you won’t be disappointed! Let me know in the comments, plus get the printable recipe below.
Pumpkin Bagels
Equipment
- 1 Mixer with dough whisk
Ingredients
For the Bagels
- 3/4 cup hot water 100-110F
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/2 cup pure pumpkin puree
- 2 3/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 egg(s)
- 1/4 cup honey
For the Cream Cheese
- 8 ounces cream cheese softened
- 1/4 cup maple syrup
- 1/4 teaspoon ground cinnamon
Instructions
- Add the hot water, sugar, and yeast to a large bowl or stand mixer 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 425F.
- 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.
- To make the cream cheese, stir together the cream cheese, maple syrup, and cinnamon in a small bowl. Set aside until ready to use.
Notes
Nutrition
I’d love to know if you enjoy this pumpkin bagel recipe in the comments! I’d also love for you to check out the following pumpkin posts:
Blondies • Creme Brulee • Chocolate Chip Cookies • Cookies • Icebox Cake • Mousse • No Bake Bars • Pudding • Smoothie • Sugar Cookies
