Thanksgiving Pumpkin Bagel Recipe

Thanksgiving Pumpkin Bagel Recipe

PumpkinLooking to spice up your Thanksgiving spread this year? We’ve found a delicious recipe from Honest Cooking for Pumpkin Bagels with Pumpkin Cream Cheese. Pumpkin is a traditional flavor for this holiday and there will be no shortage of pumpkin pies, but for a unique treat check out this recipe for tasty bagels that feature a spice of pumpkin.

Prep Time: 35 minutes

Cook Time: 35 minutes



  • 3 cups (709g) all-purpose flour
  • 1 teaspoon (5g) salt
  • 1 teaspoon (5g) cinnamon
  • ½ teaspoon (2.5g) ground nutmeg
  • ¼ teaspoon (1.25g) ground cloves
  • ¼ teaspoon (1.25g) ground ginger
  • 1 cup (237g) warm water
  • 2 and ¼ (9g) teaspoon active dry yeast
  • 2 Tablespoons (24g) sugar, divided
  • ½ cup (90g) pumpkin puree


Whipped Pumpkin Cream Cheese

  • 8 ounces (227g) cream cheese at room temperature
  • ½ cup (100g) brown sugar
  • 1 teaspoon (5g) cinnamon
  • ½ teaspoon (2.5g) ground nutmeg
  • ¼ teaspoon (1.25g) ground cloves
  • ½ cup (90g) pumpkin puree


  1. In a large bowl, whisk together flour, salt, ginger, cinnamon, nutmeg and cloves. Set aside.
  2. In the bowl of a stand mixer, combine water, yeast and 1 and ½ Tablespoons of sugar. Whisk together slightly and allow to sit for 3-5 minutes or until slightly foamy.
  3. Add the pumpkin puree and mix using a dough hook, then begin to slowly add the flour mixture. Mix for 5 minutes or until smooth, alternating between slow and medium speeds as you add flour. You want to mix it until the dough is no longer sticky.
  4. After 5 minutes, if the dough is sticky, you can incorporate another 1-2 tablespoons of flour (or a combination of flour and pumpkin powder).
  5. Form the dough into a ball and place in a lightly greased large bowl. Cover and allow the dough to double in size, around 1 hour.
  6. Remove the dough and punch it down. Divide into equal pieces. A digital scale is very helpful, but if you don’t have one just eye out 7 to 9 even pieces of dough.
  7. Press your finger through the middle of the ball, and form into a bagel shape. They will rise some more, so if you want a hole, make it bigger than the size of a quarter. Repeat with the the rest of the dough.
  8. Place on a lightly greased surface and let rest until risen but not doubled, 20 to 30 minutes.
  9. Preheat the oven to 400 degrees (F) and bring 12 cups of water to a boil with the remaining ½ tablespoon of sugar.
  10. Grease a baking sheet and set aside.
  11. In batches, boil the bagels for around 20 to 30 seconds per side. Remove from water and place on prepared baking pan.
  12. Bake for 5 minutes, flip, and bake for another 30 to 35 minutes.
  13. To make pumpkin cream cheese, combine all ingredients in a medium bowl.
  14. Beat with a hand mixer until light and fluffy, about 5 minutes.
  15. Refrigerate until served.

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