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Fluffy Pumpkin Bagels with Maple Cream Cheese: Easy Fall Breakfast Recipe

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These fluffy pumpkin bagels with maple cream cheese are a quick and easy fall breakfast recipe. No boiling required, they come together in under an hour with simple ingredients for a soft, pillowy texture and warm autumn flavor.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus more for dusting
  • 1 cup (240g) pumpkin puree (canned or homemade, not pumpkin pie filling)
  • ¼ cup (60ml) warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 2 tablespoons (28g) melted butter (for brushing)
  • 8 ounces (226g) block cream cheese, softened
  • 3 tablespoons (60ml) pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of cinnamon (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F), 1 tablespoon sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
  2. Mix dry ingredients: In a large bowl, whisk together flour, remaining 1 tablespoon sugar, pumpkin pie spice, and salt. Make a well in the center.
  3. Combine wet and dry: Add pumpkin puree and activated yeast mixture to the flour mixture. Stir with a wooden spoon or dough hook on low speed until a shaggy dough forms.
  4. Knead the dough: Turn dough onto a lightly floured surface. Knead for 6-8 minutes (or use stand mixer on medium-low for 4-5 minutes) until smooth, elastic, and slightly tacky. Add flour 1 tablespoon at a time if too sticky, or water 1 teaspoon if too dry.
  5. First rise: Place dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 45-60 minutes until doubled in size.
  6. Shape the bagels: Punch down dough. Turn onto floured surface and divide into 8 equal pieces (about 100g each). Roll each into a ball, poke thumb through center to create a 1 ½-inch hole. Place on parchment-lined baking sheet, 2 inches apart.
  7. Second rise: Cover shaped bagels with a towel and let rest for 15-20 minutes until slightly puffed.
  8. Preheat and bake: Preheat oven to 375°F (190°C). Bake bagels for 18-22 minutes until golden brown and hollow-sounding when tapped on bottom.
  9. Brush with butter: As soon as bagels come out, brush tops with melted butter. Cool on baking sheet for 5 minutes, then transfer to wire rack.
  10. Make maple cream cheese: In a small bowl, beat softened cream cheese, maple syrup, vanilla extract, and pinch of cinnamon until smooth and creamy.

Notes

Do not over-bake; check at 18 minutes. Use a kitchen scale for accurate flour measurement. Let cream cheese soften properly for smooth spread. Bagels can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin bagels, maple cream cheese, fall breakfast, easy bagel recipe, no-boil bagels, pumpkin spice

Find it online: https://snappyspoon.com/fluffy-pumpkin-bagels-with-maple-cream-cheese-easy-fall-breakfast-recipe/