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Pumpkin Bagels

  • Author: Denay DeGuzman
  • Total Time: 3 Hours 45 Minutes
  • Yield: 8 Bagels 1x


These homemade pumpkin bagels are served with (optional) maple-flavored cream cheese spread. They’re super easy make and so delicious. Enjoy this hand-held meal for breakfast or snack time. 




  • 3/4 cup warm water (110ºF to 115ºF)
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup pumpkin puree (not pie filling)
  • 2 3/4 cups all-Purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/4 cup honey – for flavoring boiling water
  • 1 large egg – for brushing

OPTIONAL TOPPING IDEAS: Try sesame seeds, poppy seeds, everything bagel seasoning, or cinnamon sugar.


  • 1 8-ounce cream cheese brick, softened
  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon



RECIPE PREP: Warm your oven to 200ºF. Once the temperature is reached, turn the oven off. We’re creating a slightly-warm, draft-free environment where we’ll put the dough to rise.

  1. Add warm water (110ºF to 115ºF), sugar and yeast to a large mixing bowl. Stir in yeast until completely dissolved. Set bowl aside until the yeast bubbles and foams, about 5 to 10 minutes. 
  2. Add pumpkin puree to the bowl. Whisk it in. Use a dough whisk or wooden spoon to stir in the flour, pumpkin pie spice and sea salt. Once a shaggy dough forms, gather it together. Turn it out onto a clean wooden board. Knead 5 minutes, or until the dough is soft and smooth, elastic but not sticky.
  3. Lightly oil a a large mixing bowl. Transfer dough to the oiled bowl. Turn the dough in the bowl so it’s lightly oiled on top. Cover with a clean lint-free cloth. Put bowl in the (turned-off) oven. Let the dough rise for 2 hours or until doubled in size.


RECIPE PREP: Line a large baking tray with parchment paper or a reusable silicone baking mat.

  1. Once dough has doubled in size, turn it out onto a clean wooden board. Divide dough into 8 equal pieces.Shape each piece into a round ball. Arrange them, spaced out, on prepared baking tray. Cover the tray with plastic wrap to prevent a skin from developing on the surface.
  2. Let the balls rise 1 hour until doubled in size.
  3. With your thumbs, create a 2-inch hole in the center of each ball. Stretch the dough as needed to create a classic bagel shape. 


RECIPE PREP: Preheat oven to 425ºF. Line a baking tray with parchment paper or a silicon baking mat.

  1. Fill a large pot with water. Bring it to a boil. Whisk in the honey. Working with one bagel at a time, boil it for 30 seconds on each side. Remove bagel from water with a slotted spoon. Transfer it to lined baking tray.
  2. Beat egg with a splash of water. Brush the top of each bagel with egg wash. If you’d like to add a topping like sesame seeds, poppy seeds, or everything bagel seasoning, now’s the time to sprinkle it on. 
  3. Bake 15 to 18 minutes or until the bagels are golden around the edges and done. Transfer to a wire rack to cool.


RECIPE PREP: Soften the brick of cream cheese. Transfer unwrapped brick to a heat safe plate. Microwave 10 seconds on high. If needed, microwave 5 seconds more.

  1. Put  cheese in the bowl of a stand mixer with whip attachment. Whip until it’s light and fluffy with no lumps. Add maple syrup and cinnamon to the bowl. Whip to combine.
  2. Transfer flavored spread to a jar or 2 ramekins. Cover with plastic wrap and refrigerate until serving time, or for up to 5 days. 


HOW TO STORE BAGELS: Store cooled bagels in a brown paper bag on the countertop. They’ll stay fresh for 2 to 3 days.

HOW TO FREEZE BAGELS: Once the bagels have cooled, arrange them in a single layer inside a zip-top freezer bag. Gently press out the air. Freeze up to 1 month.

  • Prep Time: 15 Minutes
  • Rise Time: 3 Hours
  • Cook Time: 30 Minutes
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Keywords: Pumpkin Bagels, Pumpkin Spice Bagels, Pumpkin Bagel Recipe