Perfectly Chewy Pumpkin Bagels for Fall Mornings

Pumpkin bagels bring all the cozy flavors of fall right to your breakfast table. I’ve been perfecting this recipe in my kitchen for years, and these homemade beauties rival any bakery version.

There’s something magical about the aroma of pumpkin and warm spices filling your kitchen on a crisp autumn morning. I still remember the first time I attempted these pumpkin bagels – I was determined to recreate that perfect chewy texture with just the right amount of pumpkin flavor. After countless batches and tweaks, I finally landed on this foolproof recipe that delivers bakery-quality results every single time.

The secret is in the balance – enough pumpkin puree to give these bagels their gorgeous golden color and subtle sweetness, but not so much that they become dense or soggy. The addition of pumpkin spice creates that warm, comforting flavor that makes these bagels absolutely irresistible. Whether you’re enjoying them toasted with cream cheese or turning them into a hearty breakfast sandwich like our Mini Pizza Bagels, these pumpkin bagels will quickly become a fall favorite in your home. Ready to fill your kitchen with the most amazing aromas?

Why You’ll Love This Pumpkin Bagels Recipe

This recipe combines the best of both worlds – the satisfying chew of a classic bagel with the warm, comforting flavors of fall. I’ve spent years perfecting the technique to ensure these pumpkin bagels turn out perfectly every time, drawing inspiration from traditional bagel-making methods I learned from my grandmother.

• Perfect texture every time – The combination of bread flour and proper kneading creates that ideal chewy interior with a golden, slightly crispy exterior.
• Foolproof for beginners – Clear step-by-step instructions make this recipe accessible even if you’ve never made bagels before.
• Uses everyday ingredients – No special equipment or hard-to-find ingredients needed – just pantry staples and canned pumpkin.
• Freezer-friendly convenience – Make a double batch and freeze half for quick breakfast treats throughout the season.
• Naturally lower in fat – These bagels get their moisture from pumpkin puree rather than lots of oil or butter.
• Customizable toppings – From classic sesame seeds to everything bagel seasoning, you can personalize each batch just like our Cinnamon Sugar Bagels or Jalapeño Cheddar Bagels.

Ingredient Note List

Bread Flour: I always recommend using bread flour over all-purpose because it creates that perfect chewy texture that makes these pumpkin bagels taste bakery-quality.

Instant Yeast: This type of yeast can be mixed directly into the flour without proofing, making the process much simpler and more reliable than active dry yeast.

Brown Sugar: The molasses in brown sugar complements the pumpkin beautifully and helps create that gorgeous golden color when the bagels bake.

Pumpkin Spice: This warm blend of cinnamon, nutmeg, and ginger gives the bagels their signature fall flavor – you can make your own or use store-bought.

Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, as it provides the perfect moisture and subtle sweetness without added spices.

Lukewarm Water: The temperature should feel just warm to the touch – too hot will kill the yeast, while too cool won’t activate it properly.

Sesame Seeds: These classic bagel toppers add a nutty crunch that contrasts beautifully with the soft, pillowy interior of the pumpkin bagels.

Egg Wash: This optional step gives the bagels that beautiful glossy, golden finish that makes them look professionally made.

How to Cook Pumpkin Bagels

Step 1. I usually start by combining all the dry ingredients in my stand mixer bowl – the bread flour, yeast, brown sugar, salt, and pumpkin spice blend together beautifully.

Step 2. Next, I add the pumpkin puree and lukewarm water, then let my dough hook work its magic for about 5 minutes until the dough becomes smooth and slightly stiff.

Step 3. My grandmother always taught me that proper rising is key, so I transfer the dough to a greased bowl and cover it with plastic wrap for that crucial first rise.

Step 4. After the dough doubles in size, I divide it into 8 equal pieces and shape each into a tight ball – this step ensures even-sized bagels.

Step 5. Here’s where I’ve learned to be generous with the hole size – I make them bigger than I think I need because they’ll shrink during rising and baking.

Step 6. I always cover the shaped bagels during their second rise to prevent them from forming a skin that could crack during baking.

Step 7. For the boiling step, I’ve found that adding brown sugar to the water creates a slightly sweeter, more golden crust on these pumpkin bagels.

Step 8. I carefully boil each bagel for just 45-50 seconds per side – any longer and they can become too flat and dense.

Step 9. Before baking, I brush each bagel with beaten egg and sprinkle with sesame seeds for that classic bakery look.

Step 10. The final bake at 450°F gives these pumpkin bagels their perfect golden-brown color and slightly crispy exterior while keeping the inside tender.

How to Store & Reheat Pumpkin Bagels

I usually store these pumpkin bagels in an airtight container at room temperature, where they’ll stay fresh for up to 5 days. Make sure they’re completely cooled before storing to prevent condensation from making them soggy.

For longer storage, I recommend freezing them – these bagels freeze beautifully for up to 3 months. I like to slice them in half before freezing so they can go straight from freezer to toaster. Just wrap them tightly in plastic wrap and place in a freezer bag with the air squeezed out.

When reheating, I’ve found that toasting works best for maintaining that perfect texture. From frozen, just pop them in the toaster for an extra minute or two. For room temperature bagels, a quick toast brings back that just-baked warmth and slight crispness on the outside.

What to Serve with Pumpkin Bagels

Cream Cheese and Honey: The tangy richness of cream cheese paired with a drizzle of honey creates the perfect balance to the warm spices in these pumpkin bagels. Or explore our roundup of the Top 5 Cream Cheese for Bagels for more spread ideas.

Smoked Salmon and Dill: For an elegant brunch option, the smoky fish and fresh herbs complement the subtle sweetness of the pumpkin beautifully.

Cinnamon Butter: Mix softened butter with a pinch of cinnamon and brown sugar for a simple spread that enhances the fall flavors.

Apple Butter: This classic autumn preserve pairs naturally with pumpkin bagels, creating a double dose of cozy fall comfort—or try our sweet Strawberry Bagels Recipe for another fruity pairing idea.

Maple Cream Cheese: Blend cream cheese with a touch of pure maple syrup for a spread that tastes like fall in every bite.

Everything Bagel Seasoning: If you prefer savory over sweet, this popular seasoning blend adds a perfect salty, garlicky crunch to contrast the mild pumpkin flavor.

FAQs

Print