Homemade Pumpkin Spice Bagel – There’s just something about fall that makes you crave comfort, isn’t there? These homemade pumpkin spice bagels? They’re all that coziness wrapped up in one golden, chewy bite. Picture the warmth of cinnamon, a hint of nutmeg, a dash of cloves—all balanced perfectly with real pumpkin. It’s the kind of breakfast that feels like a warm hug on a chilly morning. And, hey, if you’re like me, homemade always tastes better. Trust me, you’ll feel the difference with these.
The first time I made these, I had no idea what I was doing. I’d seen pumpkin spice everywhere—lattes, pies, muffins—so why not bagels? I thought it’d be fun to try, even though my husband gave me that “are you serious?” look. But as soon as they came out of the oven, all golden and perfect, I couldn’t wait to dig in. I’ll never forget the look on his face after that first bite; it went from skeptical to impressed in a split second. My kid just grinned with a mouthful, “Can we make these every weekend?” Now, it’s become our little fall ritual. Fresh pumpkin bagels, toasted, with a smear of cream cheese. Simple, cozy, and oh-so-worth it.
What makes this Homemade Pumpkin Spice Bagel truly special?
These bagels are more than just breakfast—they’re a little slice of autumn magic. Making them from scratch might seem like a project, but there’s something so satisfying about kneading the dough, watching it rise, and then boiling and baking each one. That warm, spiced aroma fills your kitchen, and before you know it, you’re biting into this perfectly chewy, slightly sweet bagel that’s better than anything you’d find at the store. Plus, they’re packed with real pumpkin and spices that feel like a cozy hug with every bite. You’re going to love every single bite—promise.
What You Need To Make This Homemade Pumpkin Spice Bagel Recipe?
Active Dry Yeast: This little packet is what gives these bagels their perfect, fluffy rise. Just make sure your water is warm, not hot—think bath water (about 110°F). Too hot, and you’ll risk killing the yeast, and no one wants flat bagels!
Pumpkin: We’re talking the real deal here—canned pumpkin puree, not the pie filling with sugar and spices. It’s just pumpkin, adding that subtle sweetness and a gorgeous color. Plus, it keeps the bagels tender and gives them that autumn vibe.
Brown Sugar: Brown sugar adds a bit of richness and a deeper sweetness compared to regular sugar. It also pairs perfectly with all the warm spices, giving these bagels that cozy fall flavor.
Cinnamon, Nutmeg, Allspice, Cloves: Ah, the dream team of spices! Cinnamon brings warmth, nutmeg and allspice add a bit of sweet earthiness, and cloves give that slightly bold kick. Together, they create that classic pumpkin spice flavor we can’t get enough of.
Cornmeal: This one’s not for the dough; it’s to keep the bagels from sticking to the baking sheet while they bake. Plus, it adds a subtle crunch to the bottom of each bagel—totally optional, but a nice touch if you have it on hand.
White Sugar (for boiling water): Adding a little sugar to the boiling water helps the bagels get that shiny, golden crust we all love. It’s a small step but makes a big difference in texture and appearance.
Cooking Spray: A quick spritz on the baking sheet helps prevent sticking and gives the bagels a nice, even surface to bake on. Easy but essential!
Steps To Make Homemade Pumpkin Spice Bagel:
Get that dough going: Start by dissolving the yeast in warm water in a big bowl. You want the water to be warm but not hot—think comfortable bath temp! Give it a few minutes until it starts getting bubbly. Then, toss in the pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves. Mix it all together until it’s smooth and smells amazing. Now, start adding the flour, a little at a time, until you’ve got a soft dough that’s just slightly sticky.
Time to knead (and yes, it’s kind of a workout): Transfer your dough to a floured surface and start kneading for about 6-8 minutes (or let your stand mixer do the heavy lifting if you want to save your arms). You’re looking for a dough that’s smooth, springy, and holds together nicely. Once it’s there, pop it into a greased bowl, cover it with a damp towel, and let it hang out in a warm spot for about an hour. It should double in size—magic, right?
Want To Save This Recipe?
Shape those bagels: Once your dough has puffed up, punch it down gently to release some air. Divide it into 8 even balls. Here comes the fun part: use your finger to poke a hole in the middle of each ball, then stretch it out a bit until you’ve got a classic bagel shape. Place them on a baking sheet and let them rest for about 10-15 minutes while you get the next step ready.
Boil for that perfect bagel chew: Fill a large pot with about 6 cups of water, add a teaspoon of sugar, and bring it to a gentle boil. Take each bagel, press it down slightly, and carefully drop it into the boiling water—do just a couple at a time. Let them boil for about 1½ minutes on each side. Then, use a slotted spoon to fish them out and let them drain on a clean towel. Repeat with all the bagels. This step? It’s what gives them that perfect chewy texture we all love.
Get ready to bake: Preheat your oven to 400°F (200°C). Spray a baking sheet with a little cooking spray, then sprinkle some cornmeal over it (a little crunch never hurt anyone). Arrange the boiled bagels on the sheet, making sure they’ve got some breathing room between them.
Bake and enjoy the smell of fall: Slide the baking sheet into the oven and let those beauties bake for 25-30 minutes, or until they’re golden brown and smell incredible. When they’re done, give them a few minutes to cool (if you can wait!), then slice, toast, slather with cream cheese, or just dive right in. Every bite is like a warm, spiced hug!
Tip:
When it comes to shaping these bagels, here’s a little trick to make sure you get that perfect, bakery-style texture. After you’ve formed each dough ball and poked a hole in the center, give it a few gentle stretches to widen the hole to about 1-2 inches. It might seem big at first, but trust me, the bagels will puff up as they rise and boil, and the hole will naturally shrink a bit. If you don’t stretch them enough, you might end up with “bagel blobs” instead of that classic ring shape. Another tip? Use a damp kitchen towel to cover the shaped bagels as they rest for their second rise. It keeps the dough from drying out, which means a softer, smoother surface that’s easier to boil and bake. And if you’re feeling fancy, add a sprinkle of cinnamon sugar on top before baking for an extra touch of sweetness. Small steps, but they make a big difference!
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree! Just make sure it’s smooth and thick, as too much water content could affect the dough’s consistency.
What toppings go well with these bagels?
Cream cheese is a classic choice, especially when it’s mixed with a bit of honey or cinnamon. Almond butter, nut butter, or a dollop of whipped butter also taste amazing.
Can I freeze these bagels?
Absolutely! Let them cool completely, then wrap them individually before placing them in a freezer-safe bag. To reheat, just pop them in the toaster or oven to warm through.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Homemade Pumpkin Spice Bagel
Ingredients
- 1 0.25 oz packet active dry yeast
- ⅔ c warm water about 110°F/45°C – think comfy bath water
- ¾ c canned pumpkin not the pie filling, just pure pumpkin
- ⅓ c packed brown sugar
- 1 ½ tsp ground cinnamon
- 1 tsp salt
- ¾ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
- 3 c all-purpose flour you may need a bit more if the dough feels too sticky
- 1 tbsp cornmeal to keep the bagels from sticking to the pan
- 6 c water for boiling the bagels
- 1 tsp white sugar
- Cooking spray for the baking sheet
Instructions
Mix the Dough:
- Start by dissolving the yeast in warm water in a large mixing bowl. Once it’s activated, add the pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves. Stir everything together until it’s well combined. Gradually add the flour, mixing until you have a soft, slightly sticky dough.
Knead the Dough:
- Transfer the dough to a lightly floured surface and knead it by hand for about 6 to 8 minutes. If you’re using a stand mixer, let it do the kneading for you until the dough is smooth and elastic. Once ready, place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about an hour or until it doubles in size.
Shape the Bagels:
- After the dough has risen, gently punch it down to release any air. Break the dough into 8 equal pieces, then roll each one into a nice, round ball. Use your finger to poke a hole in the center of each ball, stretching it slightly to shape it into a bagel. Place each formed bagel on a baking sheet and let them rest for 10-15 minutes.
Boil the Bagels:
- Fill a large pot with 6 cups of water, add the white sugar, and bring it to a boil. Slightly flatten each bagel, then carefully drop them into the boiling water a couple at a time. Let them cook for about 1½ minutes per side. Use a slotted spoon to remove the bagels and place them on a clean towel to drain. Repeat with the remaining bagels.
Prep and Bake:
- Preheat your oven to 400°F (200°C). Spray a baking sheet with cooking spray and sprinkle a little cornmeal over it to prevent sticking. Arrange the bagels on the prepared sheet, leaving about 2 inches between each.
Bake to Perfection:
- Place the sheet in the preheated oven and bake the bagels for 25-30 minutes, or until they’re golden and cooked through. Let them cool slightly, then enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
