Fall recipes often bring a sense of comfort, and few things feel as inviting as the aroma of freshly baked bread on a crisp morning. Pumpkin bagels take that comfort a step further with their golden crust, chewy texture, and gentle warmth from seasonal spices. You will learn how to make them at home, how to shape them with ease, and why a few small choices during preparation make a noticeable difference in the final result.
These bagels are not just another seasonal treat; they offer you a reliable recipe for a breakfast centerpiece. Whether you enjoy them toasted with cream cheese or as the base for a hearty sandwich, homemade pumpkin bagels create a start to the day that feels both nourishing and festive.
Ingredients That Build the Flavor of Pumpkin Bagels
Bread flour forms the structure of the dough, giving each bagel its chewy bite. Pumpkin puree brings both flavor and moisture, balancing the density with softness. Spices like cinnamon, nutmeg, ginger, and cloves create the signature warmth you expect in fall recipes. I’ve found that using canned pumpkin puree gives a smoother consistency compared to homemade puree, which can vary in water content.
Brown sugar works in two ways here: it helps activate the yeast and adds a hint of sweetness that pairs well with the spices. Salt sharpens the flavor, while yeast provides the rise that makes these bagels light yet structured. Optional toppings such as pumpkin seeds or cinnamon sugar add texture and a touch of visual appeal.
In my notes, I’ve compared using bread flour with all-purpose flour. Bread flour always wins for me because it creates the chewiness you expect in a bagel. All-purpose flour will still work, but the texture leans softer, more like a dinner roll than a true bagel.
If you enjoy experimenting, you might also like to try making pumpkin blondies for another fall dessert that captures the same spiced comfort. You can see the recipe here: Pumpkin Blondies.
Steps That Shape Homemade Pumpkin Bagels
The yeast mixture sets the stage, so be sure the water is warm but not too hot. If the yeast doesn’t foam, I recommend starting over with a new packet to avoid flat dough. Mixing the flour and spices with the pumpkin puree and yeast mixture brings everything together into a shaggy dough. Kneading transforms it into a smooth, elastic ball ready to rise.
During the first rise, I place the bowl in a draft-free spot. A lightly oiled bowl prevents sticking and keeps the surface of the dough soft. Once doubled in size, the dough divides easily into portions for shaping.
If you use a bagel mold, the shaping becomes more consistent. I like how molds give every bagel a neat look, though hand-rolling has its charm too. The second rise adds just enough puff to prepare them for boiling.
You might also enjoy Pumpkin Scones as a lighter option for a fall breakfast spread alongside these bagels.
Boiling and Baking for That Classic Bagel Texture
Boiling the bagels before baking is what gives them their signature chew. Adding brown sugar to the boiling water enhances the crust color and adds a gentle sweetness. I boil just a few bagels at a time to avoid crowding the pot.
After boiling, the bagels are ready for toppings. I love the crunch of pumpkin seeds, though cinnamon sugar brings a soft sweetness that works beautifully with a morning cup of coffee. A quick bake in the oven creates a golden surface that cools to a chewy yet tender bite.
For another cozy fall recipe, try these Pumpkin Waffles that pair well with a drizzle of maple syrup on a slow weekend morning.
Serving and Storing Homemade Pumpkin Bagels
Pumpkin bagels taste wonderful fresh from the oven, sliced and spread with cream cheese. They also make a strong base for breakfast sandwiches filled with eggs and cheese. If you prefer something sweeter, a drizzle of honey or a layer of pumpkin jam turns them into a treat closer to a pastry.
I store my bagels in an airtight container at room temperature for up to two days. For longer storage, they freeze beautifully. I recommend slicing them before freezing so you can pop them straight into the toaster without waiting for them to thaw.
If you are planning a fall brunch, pairing these bagels with Pumpkin Bread makes a table that feels complete and inviting.
Save This Pumpkin Bagels Recipe for Later
Making pumpkin bagels at home gives you more than breakfast. It brings warmth and a sense of accomplishment to your kitchen. Pin this recipe to your board so you can return to it whenever the craving for a fall morning treat strikes. I’d love to hear in the comments how your bagels turned out and if you tried pumpkin seeds, cinnamon sugar, or another topping. Sharing your results helps others and makes this space feel like a community.
Pumpkin Bagels Recipe
Golden, lightly spiced pumpkin bagels bring a warm, homemade feel to fall mornings. These chewy bagels are shaped using a mold for consistent results and can be finished with pumpkin seeds or cinnamon sugar for extra texture and flavor. Enjoy them toasted with cream cheese or as the base for a breakfast sandwich.
Ingredients
- 3 ½ cups (440g) bread flour
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 tablespoons brown sugar
- ¾ cup warm water (110°F/45°C)
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 tablespoon vegetable oil (for greasing)
- Optional toppings: pumpkin seeds, cinnamon sugar
- for boiling:
- 8 cups water
- 2 tablespoons brown sugar
Instructions
- ACTIVATE THE YEAST: In a small bowl, stir the yeast and brown sugar into the warm water. Let the mixture sit for 5 to 10 minutes until foamy. If no foam forms, discard and restart with fresh yeast.
- MIX THE DOUGH: In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the bread flour, salt, cinnamon, nutmeg, ginger, and cloves. Add the pumpkin puree and the activated yeast mixture. Mix until a shaggy dough forms and the ingredients are fully incorporated.
- KNEAD IT OUT: Knead the dough on a floured surface for 8 to 10 minutes by hand, or mix in the stand mixer for 5 to 6 minutes, until the dough becomes smooth and elastic. It should be slightly tacky but not sticky; add a light dusting of flour if necessary.
- FIRST RISE: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm location for 1 hour, or until doubled in size.
- SHAPE THE BAGELS: If using a bagel mold, lightly grease the cavities. Divide the dough into 8 equal portions, roll each into a ball, and press gently into each mold, smoothing the surface. If shaping by hand, roll each portion into an 8-inch rope and pinch the ends firmly to seal, forming a ring.
- SECOND RISE: Cover the shaped bagels with a towel and let them rest for 20 to 30 minutes while bringing a large pot of water to a boil.
- BOIL AND TOP: Preheat the oven to 425°F (220°C). Stir the brown sugar into the boiling water. Gently lower 2 to 3 bagels into the pot at a time and boil for 30 seconds per side. Remove with a slotted spoon and transfer to a parchment-lined baking sheet. While still damp, sprinkle with optional toppings such as pumpkin seeds or cinnamon sugar.
- BAKE: Bake the bagels for 18 to 22 minutes, or until the tops are golden and shiny. Transfer to a wire rack to cool before slicing or serving.
Notes
Pumpkin puree adds moisture, so avoid adding too much extra flour while kneading. Bagel molds help achieve a professional shape, but hand-shaping works just as well. Store cooled bagels in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 369Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 282mgCarbohydrates 77gFiber 6gSugar 25gProtein 8g
