Prepare Yeast: In a bowl, mix the warm water with a pinch of brown sugar. Sprinkle the active dry yeast on top, letting it sit for 5-10 minutes until foamy.

Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree and remaining brown sugar. Pour in the yeast mixture and stir until fully combined.

Combine Dry Ingredients: In another bowl, whisk together the bread flour, cinnamon, pumpkin pie spice, and coarse kosher salt. Gradually add this mixture to the wet ingredients.

Knead Dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let it rise for 1-2 hours.

Shape Bagels: Punch down the dough and divide it into 8 pieces. Shape each into a bagel and let them rest for 10 minutes.

Chill Dough: Refrigerate the shaped bagels for at least 8 hours.

Prepare Oven: Preheat your oven to 450°F (232°C) with a dish of water on the bottom rack.

Boil Bagels: In a pot, bring water to a boil and add baking soda. Boil each bagel for 2 minutes, flipping halfway.

Bake Bagels: Place boiled bagels on a baking sheet, brush with egg wash, and sprinkle with brown sugar before baking for about 15 minutes.

Prepare Cream Cheese Spread: In a bowl, beat cream cheese until fluffy. Stir in honey, vanilla extract, cinnamon, and chopped pecans.