Homemade Pumpkin Bagels with Honey Pecan Cream Cheese

Homemade Pumpkin Bagels: Your New Fall Obsession!

Hey, hey, kitchen pals! Emily here, apron dusted with flour and heart full of autumnal joy. Picture this: a crisp October morning, golden light streaming through your window, and your kitchen smelling like a pumpkin patch met a cozy spice market. That’s what happens when you whip up these Homemade Pumpkin Bagels with Honey Pecan Cream Cheese. Forget sad, store-bought bagels—these chewy, warmly spiced rounds are like edible hugs, especially when slathered with silky-sweet cream cheese studded with toasted pecans. I know bagels seem intimidating (boiling dough? yeast drama?), but trust me: this recipe is all fun, no fuss. We’re talking golden crusts, tender centers, and that irresistible “I MADE THIS” pride. Perfect for lazy Sunday brunches, holiday gatherings, or sneaky midnight snacks (no judgment!). So grab your favorite mug of coffee, and let’s turn your kitchen into a fall bakery wonderland. Ready? Let’s bake some magic!

The Bagel That Started It All

Okay, story time! My love affair with these bagels began during my first “real” autumn after culinary school. I was living in a tiny NYC apartment, missing my grandma’s Tennessee kitchen like crazy. One rainy Saturday, craving her cinnamon rolls but lacking her magic touch, I spotted a lonely can of pumpkin puree in my pantry. Challenge accepted! I channeled her fearlessness (and maybe her wooden spoon) and attempted pumpkin bagels. Spoiler: Batch one was… hockey pucks. Batch two? Dough explosions. But batch three? EUREKA. As I pulled those golden, spice-scented rings from the oven, I did a happy dance that nearly knocked over my spice rack. That night, sharing them with neighbors (with cream cheese dripping down our chins!), I realized: this was the cozy, unpretentious joy I wanted to share with you all. Food isn’t about perfection—it’s about messy aprons, shared laughter, and the courage to try again. Now, every time I bake these, I swear I smell grandma’s cinnamon rolls and feel that big, warm hug.

Gather Your Fall Flavor Squad

Bagel Dough:

• 1 ½ cups warm water (115°F/46°C): Think baby-bottle warm—too hot kills yeast! No thermometer? Test on your wrist.
• 2 packets active dry yeast (4 ½ tsp): Your dough’s BFF! Ensure it’s fresh (check expiry dates) for maximum puff.
• 1 cup pumpkin puree: NOT pumpkin pie filling! Canned or homemade (roast sugar pie pumpkins if you’re extra). Adds moisture and that iconic earthy-sweet vibe.
• ⅔ cup packed brown sugar: Dark brown sugar = deeper molasses notes. Sub coconut sugar for less refined sweetness.
• 6 cups bread flour: Higher protein = chewier bagels. All-purpose works in a pinch, but texture won’t be as epic.
• 4 tsp cinnamon + 2 tsp pumpkin pie spice: Warmth central! DIY pumpkin spice: 1.5 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 0.25 tsp cloves.
• 2 ½ tsp coarse kosher sea salt: Balances sweetness. If using table salt, reduce to 1.5 tsp.
• 2 tbsp baking soda or malt extract: For boiling! Baking soda = accessible crispness; malt extract = traditional bakery depth (find at brewing stores).

Topping:

• 2 egg whites + 2 tbsp water, whisked: Your glossy finish! Makes toppings stick and gives that golden sheen.
• 8 tbsp unsalted butter, melted: Brushed warm for richness. Vegan? Use melted coconut oil.
• 12 tbsp brown sugar (optional): Sprinkle pre-bake for a caramelized crunch. So worth it!

Honey Pecan Cream Cheese:

• 12 oz cream cheese, softened: Full-fat = dreamy texture. Let it sit out 1 hour! Low-fat works but may be looser.
• 2 tbsp honey: Local wild honey = floral notes. Maple syrup works too!
• ½ tsp vanilla extract + ½ tsp cinnamon: Flavor boosters. Use real vanilla—no imitations!
• Pinch coarse kosher sea salt: Cuts sweetness and enhances all flavors.
• 4 tbsp chopped toasted pecans: Toast in a dry pan until fragrant! Walnuts or pepitas are yummy swaps.

Let’s Make Some Dough Magic!

Step 1: Wake Up That Yeast! In your largest bowl, stir warm water and yeast. Let it sit 5–10 minutes until foamy and smelling like bread heaven. If it doesn’t foam, your yeast is napping (or dead)—start over!

Step 2: Pumpkin Party Time! Add pumpkin puree, brown sugar, spices, and salt to the yeast mix. Stir with a wooden spoon until it looks like a rustic smoothie. Chef Hack: Taste your spice mix first—adjust if you’re a cinnamon fiend!

Step 3: Flour Power! Gradually add flour (I do 2 cups at a time), stirring until a shaggy dough forms. Tip: Reserve ½ cup flour—you might not need it all! Too much flour = tough bagels.

Step 4: Knead With Love! Dump dough onto a floured surface. Knead 8–10 minutes until smooth and elastic. Want zen? Put on a podcast! Dough should feel like a firm pillow. Pro Tip: Windowpane test—stretch a small piece; if it’s thin enough to see light through without tearing, you’re golden!

Step 5: Rise & Shine! Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 hour. It should double! No warm spot? Microwave a mug of water for 2 minutes, then place bowl inside (door closed).

Step 6: Shape Those Beauties! Punch down dough. Divide into 12 equal pieces (use a scale for precision!). Roll each into a ball, poke a hole through the center with your thumb, and gently stretch to form a ring. Aim for 3–4 inch diameter. Don’t stress perfection—rustic is charming!

Step 7: Boil for Brilliance! Preheat oven to 425°F (220°C). Bring a large pot of water to a boil with baking soda/malt extract (it’ll foam!). Boil bagels 2–3 at a time for 1 minute per side. Key Tip: Don’t crowd the pot! Boiling sets the crust and chew.

Step 8: Bake to Golden Glory! Place boiled bagels on a parchment-lined baking sheet. Brush with egg wash, sprinkle with brown sugar (if using), and bake 18–20 minutes until deeply golden. Rotate pans halfway! Pull them out when they sound hollow when tapped.

Step 9: Butter Up! Brush warm bagels with melted butter. This adds flavor and keeps them soft. Try not to eat one immediately—I dare you!

Step 10: Whip the Cream Cheese! While bagels bake, beat cream cheese, honey, vanilla, cinnamon, and salt until fluffy. Fold in toasted pecans. Taste and swoon.

Serve It Up, Pumpkin Style!

Slice those gorgeous bagels while warm (yes, it’s messy—embrace it!). Schmear a generous layer of honey pecan cream cheese on each half. For brunch flair, stack ’em high on a wooden board with extra cream cheese on the side, apple slices, and crispy bacon. Pair with spiced coffee or cold-pressed cider. These also freeze like champs—pop halves in the toaster for instant autumn vibes on busy mornings!

Mix It Up, Friend!

• Savory Twist: Skip sugar topping. Add 1 cup shredded cheddar + 1 tsp smoked paprika to dough. Top with everything bagel seasoning!
• Gluten-Free: Swap bread flour for 1:1 GF blend + 1 tsp xanthan gum. Boil gently—they’re delicate!
• Vegan Vibes: Use maple syrup instead of honey in cream cheese, coconut oil instead of butter, and flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for wash.
• Chocolate Chip Joy: Fold ½ cup mini chocolate chips into dough before rising. Kid (and inner child) approved!
• Nut-Free Cream Cheese: Skip pecans. Add 2 tbsp dried cranberries or sunflower seeds for crunch.

Emily’s Extra Nuggets of Wisdom

This recipe evolved from my “hockey puck” phase (RIP, batch one!). Over time, I learned: don’t rush the rise—cold kitchens need extra time. Also, the boiling step? Non-negotiable for that iconic chew! Once, I subbed sweet potato for pumpkin (desperation move!) and… it worked! Slightly earthier, but delish. Funny story: My dog, Biscuit, once stole a bagel mid-photo shoot. I now guard them like dragon treasure. Final tip: Double the cream cheese. Always. You’ll thank me when you’re eating it by the spoonful.

Bagel SOS: Your Questions, Answered!

Q: Can I use all-purpose flour instead of bread flour?
A: You can, but expect a softer, less chewy bagel. Bread flour’s high protein is MVP here! If using AP, add 1 tbsp vital wheat gluten per cup for better structure.

Q: Why boil bagels? Can I skip it?
A: Boiling sets the crust, creates chew, and helps toppings adhere. Skipping it = sad, bready rolls. Don’t do it! Pro tip: Add 1 tbsp honey to the boil water for extra shine.

Q: My dough didn’t rise! Help!
A: Likely culprit: dead yeast or too-hot/cold water. Yeast thrives at 105–115°F. Test water on your wrist—it should feel warm, not hot. Still no rise? Your yeast may be old. Always check expiration dates!

Q: How do I store leftovers?
A: Bagels: Cool completely, then store in an airtight bag 2–3 days. Freeze for 3 months (slice first for easy toasting!). Cream cheese keeps refrigerated 1 week. Revive day-old bagels with a quick toast or 10-second microwave zap.

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Nutritional Info (Per Bagel with Spread)

Approx: 320 calories | 11g fat (6g saturated) | 49g carbs | 8g protein | 3g fiber | 18g sugar

Note: Values are estimates. Sugar includes natural sugars from pumpkin and honey.

Final Thoughts

These Homemade Pumpkin Bagels with Honey Pecan Cream Cheese are a perfect fall indulgence. The combination of warm spices, soft chewy bagels, and rich cream cheese with toasted pecans creates a comforting breakfast or brunch experience that’ll leave everyone asking for more. Whether you’re baking for a cozy weekend or looking for a show-stopping gift, these bagels are sure to impress.

The best part? They’re easy to make with a few simple ingredients and are completely customizable to suit your taste. So, let’s turn your kitchen into a fall bakery, spread some of that creamy pecan goodness, and enjoy the cozy vibes. Trust me, once you bake these, you won’t go back to store-bought!