Prepare Yeast: Mix warm water with active dry yeast and a pinch of brown sugar. Let it sit until foamy, about 5-10 minutes.

Mix Wet Ingredients: In a bowl, combine pumpkin puree and brown sugar. Add yeast mixture and stir until blended.

Combine Dry Ingredients: Whisk together bread flour, cinnamon, pumpkin pie spice, and kosher salt in a separate bowl. Gradually add to wet ingredients until a sticky dough forms.

Knead Dough: Knead dough on a floured surface or in a stand mixer with a dough hook for about 5 minutes until smooth and elastic.

First Rise: Place dough in a greased bowl, cover, and let rise in a warm area until doubled in size, about 1 to 2 hours.

Shape Bagels: Punch down dough and divide into 8 pieces. Shape each into a bagel by making a hole and stretching to enlarge.

Rest & Chill: Place bagels on a lined baking sheet, cover, and rest for 10 minutes. Then refrigerate for at least 8 hours.

Prepare to Bake: Preheat oven to 450°F with a dish of water inside. Boil water in a large pot and stir in baking soda.

Boil Bagels: Place each bagel into boiling water, cooking for 45 seconds on each side. Remove and place back on the lined sheet.

Bake: Brush with egg white if desired, sprinkle with toppings, and bake for about 15 minutes until golden brown.

Make Spread: Beat together cream cheese, honey, vanilla extract, and a pinch of salt until fluffy. Fold in toasted pecans.

Serve your bagels warm with spread for a delicious treat!