As the leaves start to turn and a brisk chill fills the air, my kitchen becomes a haven for cozy baking adventures. There’s something special about the warm, inviting aroma of pumpkin spice wafting through the house, drawing everyone in like a warm hug. That’s how my Homemade Pumpkin Bagels with Whipped Honey Pecan Cream Cheese came to life—born from a craving for something comforting yet unique to highlight the flavors of the season.
These scrumptious bagels offer just the right balance of crispiness on the outside and chewy perfection on the inside, making them an absolute delight to enjoy. Paired with a dreamy whipped cream cheese infused with sweetness and crunch from honey and toasted pecans, they create a breakfast experience that’s sure to impress! Ideal for lazy weekend mornings or gathering with friends, these pumpkin bagels not only satisfy the need for comfort food but also bring a bit of festive cheer to the table. Come with me, and let’s elevate your mornings with this easy-to-make treat that celebrates the simple joys of homemade goodness!
Why Choose Homemade Pumpkin Bagels?
Comforting warmth: These bagels infuse your kitchen with the delightful smell of fall spices and pumpkin, making baking a joyous occasion.
Fantastic textures: Enjoy the crunch of the outer crust balanced with a soft, chewy interior—perfectly satisfying with every bite.
Effortlessly impressive: Whether it’s brunch with friends or a cozy morning at home, these bagels will have everyone raving about your baking skills.
Versatile topping: Pair them with the luscious whipped honey pecan cream cheese for an indulgent treat, or keep it simple with butter.
Quick to make: Although they require a bit of rising time, the actual hands-on preparation is fast, meaning you’ll have these warm delights ready in no time!
Homemade Pumpkin Bagels Ingredients
For the Bagels
- Warm water – Activates yeast for dough structure; aim for around 115°F (46°C) for effective proofing.
- Active dry yeast – Essential for leavening; provides that light, airy texture we love in homemade pumpkin bagels.
- Pumpkin puree – Adds moisture and vibrant autumn flavor; substitute with butternut squash puree if needed.
- Brown sugar – Sweetens the dough and aids in browning; granulated sugar works in a pinch, but the flavor will change slightly.
- Bread flour – Provides the chewiness that bagels are known for; all-purpose flour can work but may yield slightly denser results.
- Cinnamon – Infuses warmth and aromatic flavor; feel free to add nutmeg for an extra spice kick.
- Pumpkin pie spice – Brings classic fall flavors; you can make your own blend if you prefer.
- Coarse kosher sea salt – Enhances overall flavor; avoid fine salt, which can overly season your dough.
- Baking soda – Helps create a bagel “skin” for that ideal crispness when boiling.
- Egg white – Gives a glossy finish when brushed over the bagels prior to baking.
- Unsalted butter – Adds richness; remember to melt it before mixing in.
- Brown sugar (for topping) – Optional for extra sweetness and caramelization on the warm bagel surface.
For the Whipped Honey Pecan Cream Cheese
- Cream cheese – Provides a rich, creamy base for the topping; ensure it’s softened for easy mixing.
- Honey – Natural sweetener to add a touch of sweetness to your spread; maple syrup is a great alternative if you prefer!
- Vanilla extract – Enhances the overall flavor of the cream cheese spread, making it more indulgent.
- Cinnamon – Reinforces the cozy fall flavors in the cream cheese topping.
- Chopped pecans – Offer delightful crunch and nuttiness; you can use walnuts or omit for a nut-free option.
These ingredients come together to create a deliciously nostalgic and incredibly satisfying treat that celebrates the spirit of the season with each bite of your homemade pumpkin bagels!
How to Make Homemade Pumpkin Bagels
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Proof Yeast: Start by dissolving the active dry yeast in warm water with a pinch of brown sugar. Allow it to sit for about 5-10 minutes until it becomes foamy. This step is crucial for a successful rise!
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Mix Wet Ingredients: In your stand mixer, blend together the pumpkin puree and brown sugar until smooth. Next, pour in the yeast mixture and mix until well combined.
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Prepare Dry Ingredients: In a separate bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and coarse kosher salt. Gradually add this mixture to your wet ingredients until a dough forms.
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Knead Dough: Switch to a dough hook attachment and knead the mixture on low speed for about 5 minutes until the dough is smooth and elastic.
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First Rise: Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, around 1 to 2 hours.
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Shape Bagels: Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a bagel by creating a hole in the center and gently stretching it. Place them on a lined baking sheet.
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Chill: Cover the shaped bagels with plastic wrap and refrigerate for at least 8 hours or overnight. This step enhances both texture and flavor!
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Preheat Oven: Place a shallow dish filled with water in your oven and preheat it to 450°F (232°C), creating a steamy environment for crisping the bagels.
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Boil Bagels: In a large pot, bring water to a boil and add baking soda. Boil each bagel for 45 seconds on each side, then remove them and drain well.
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Bake: Brush the bagels with an egg white wash for shine, optionally sprinkle with melted butter and brown sugar for extra sweetness, and bake for 15 minutes until golden brown.
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Make Topping: In a mixing bowl, beat the cream cheese until fluffy. Gradually add honey, vanilla extract, cinnamon, salt, and chopped pecans; mix until creamy and well combined.
Optional: Serve with an extra drizzle of honey or a sprinkle of toasted pecans on top for added flair!
Exact quantities are listed in the recipe card below.
What to Serve with Homemade Pumpkin Bagels?
As you cozy up to a warm breakfast, it’s time to think about delightful pairings that will enhance your homemade pumpkin bagels!
- Spiced Coffee: The rich flavors of pumpkin and a hint of spice are perfectly complemented by a warm cup of coffee laced with cinnamon and nutmeg.
- Chai Tea: The aromatic spices of chai tea harmonize beautifully with the warm, sweet notes of pumpkin, making for a comforting beverage.
- Apple Cinnamon Oatmeal: Creamy oatmeal topped with sautéed apples and a sprinkle of cinnamon adds a cozy, hearty touch alongside your bagels.
- Roasted Butternut Squash Soup: Serve a steaming bowl of velvety soup with hints of sage to create a deliciously seasonal and savory contrast to your sweet bagels.
- Honey Butter: Spread a simple mixture of softened butter and honey for an easy, sweet option that pairs well with the bagel’s flavors.
- Fresh Fruit Salad: A mix of seasonal fruits like pears and persimmons provides a refreshing, bright bite, balancing the richness of the cream cheese spread.
- Candied Pecans: Serve these crunchy, sweet nuts on the side for an extra layer of texture and a delightful crunch that compliments the creamy topping.
- Maple-Glazed Bacon: A touch of salty, savory bacon with drizzled maple syrup captures the essence of fall and provides a delicious contrast.
- Pumpkin Spice Latte: Bring the pumpkin theme all the way home with this creamy, spiced drink that features a smooth coffee base, adding comfort to your morning spread.
- Cream Cheese Fruit Dip: A sweetened cream cheese dip for fresh fruit offers an alternative way to enjoy that luscious whipped honey pecan spread.
Expert Tips for Homemade Pumpkin Bagels
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Yeast Activation: Ensure the warm water is around 115°F (46°C); too hot can kill the yeast, preventing your homemade pumpkin bagels from rising.
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Chill for Flavor: Refrigerating the shaped bagels overnight not only enhances their flavor but also their texture, making for a chewier bagel.
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Avoid Overcrowding: When boiling bagels, don’t overcrowd the pot; this ensures each bagel cooks evenly and develops a lovely crispness.
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Perfect Dough Consistency: If the dough feels too sticky after kneading, sprinkle a bit more flour until you have a smooth and elastic consistency without being tacky.
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Baking Soda Ratio: Using too little baking soda in the boiling water can result in a less crisp bagel; stick to the recommended amount for that classic bagel “skin.”
Homemade Pumpkin Bagels Variations
Customize your morning delight with these fun twists and substitutions that will keep your homemade pumpkin bagels fresh and exciting!
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Butternut Squash: Swap pumpkin puree for butternut squash puree for a subtly sweet flavor variation.
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Mini Bagels: Shape smaller bagels for bite-sized treats that are perfect for sharing or snacking throughout the day.
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Sweet Add-ins: Fold in chocolate chips or dried cranberries into the dough for a delightful surprise in every bite.
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Spiced Cream Cheese: Replace honey with maple syrup and add a pinch of nutmeg to the cream cheese for a festive flair.
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Nut-Free: Omit the pecans in the cream cheese spread for a delicious nut-free version that everyone can enjoy.
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Whole Wheat Option: Use a mix of whole wheat flour and bread flour for a nutritious take that still maintains that beloved chewiness.
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Savory Twist: Incorporate herbs like rosemary or chives into the cream cheese for a delightful savory combo that contrasts beautifully with the sweet bagels.
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Gluten-Free: Substitute bread flour with a gluten-free blend to make these scrumptious bagels accessible for gluten-sensitive friends without sacrificing taste.
Make Ahead Options
These Homemade Pumpkin Bagels are ideal for meal prep, allowing you to enjoy fresh bagels with minimal effort during busy mornings! You can prepare the dough and shape the bagels up to 24 hours in advance by refrigerating them after shaping (this enhances flavor and texture). Simply cover them with plastic wrap to prevent drying out. When you’re ready to bake, preheat your oven, boil the bagels, and bake them for the ultimate crispiness. The whipped honey pecan cream cheese can also be made ahead and stored in the refrigerator for up to 3 days—just give it a good stir before spreading! Enjoy the convenience of a homemade breakfast that tastes just as wonderful when made ahead!
Storage Tips for Homemade Pumpkin Bagels
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Room Temperature: Store bagels in a paper bag for up to 5 days to maintain freshness, avoiding plastic which can trap moisture and lead to sogginess.
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Fridge: To preserve texture, avoid refrigerating your homemade pumpkin bagels as this can dry them out.
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Freezer: Bagels can be frozen in an airtight container or heavy-duty freezer bag for up to 3 months. Make sure they are completely cool before freezing.
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Reheating: Reheat frozen bagels in the oven at 350°F (175°C) for about 10-15 minutes or microwave for 20-30 seconds until warm to bring back their freshly-baked flavor.
Homemade Pumpkin Bagels Recipe FAQs
How do I choose the best pumpkin puree for my bagels?
When selecting pumpkin puree, opt for canned pure pumpkin rather than pumpkin pie filling, which contains added sugars and spices. If you’re using fresh pumpkin, ensure it’s fully ripe and cooked down to a thick consistency; avoid any that are overly watery or have dark spots.
What is the best way to store homemade pumpkin bagels?
Store your homemade pumpkin bagels in a paper bag at room temperature for up to 5 days to keep them fresh. If you plan on enjoying them later, freeze them in an airtight container for up to 3 months. Just be sure to cool them completely before freezing to prevent ice crystals.
Can I freeze homemade pumpkin bagels?
Absolutely! To freeze your homemade pumpkin bagels, first let them cool completely on a wire rack. Once cooled, place them in an airtight container or a heavy-duty freezer bag, pressing out any excess air. They can be stored in the freezer for up to 3 months! When you’re ready to enjoy them, simply reheat in the oven or microwave.
What should I do if my bagels don’t rise properly?
If your bagels don’t rise, it could be due to inactive yeast. Ensure your warm water is at the right temperature (around 115°F) and that your yeast is fresh. Another common reason is not allowing the dough to rise in a warm, draft-free environment. If necessary, you can try placing the dough in a turned-off oven with the light on for warmth.
Are these bagels suitable for people with nut allergies?
Great question! While the recipe calls for chopped pecans in the whipped honey pecan cream cheese, you can easily omit the nuts to create a nut-free spread. There are also fantastic alternatives like seeds (such as pumpkin or sunflower) that you could use for added texture.
How do I make my bagels extra chewy?
For an extra chewy texture, be sure to use bread flour, as it has a higher gluten content than all-purpose flour. Also, allowing the bagels to chill in the fridge overnight before cooking will enhance their texture, making them chewier and more flavorful!
Homemade Pumpkin Bagels with Creamy Honey Pecan Spread
Ingredients
Equipment
Method
- Proof Yeast: Start by dissolving the active dry yeast in warm water with a pinch of brown sugar. Allow it to sit for about 5-10 minutes until it becomes foamy.
- Mix Wet Ingredients: In your stand mixer, blend together the pumpkin puree and brown sugar until smooth. Next, pour in the yeast mixture and mix until well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and coarse kosher salt. Gradually add this mixture to your wet ingredients until a dough forms.
- Knead Dough: Switch to a dough hook attachment and knead the mixture on low speed for about 5 minutes until the dough is smooth and elastic.
- First Rise: Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, around 1 to 2 hours.
- Shape Bagels: Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a bagel by creating a hole in the center and gently stretching it.
- Chill: Cover the shaped bagels with plastic wrap and refrigerate for at least 8 hours or overnight.
- Preheat Oven: Place a shallow dish filled with water in your oven and preheat it to 450°F (232°C).
- Boil Bagels: In a large pot, bring water to a boil and add baking soda. Boil each bagel for 45 seconds on each side, then remove them and drain well.
- Bake: Brush the bagels with an egg white wash and bake for 15 minutes until golden brown.
- Make Topping: In a mixing bowl, beat the cream cheese until fluffy. Gradually add honey, vanilla extract, cinnamon, salt, and chopped pecans; mix until creamy and well combined.