These pumpkin bagels with a ginger cinnamon crunch are a cozy way to start a fall morning—sweet, comforting, and perfect with a generous schmear of cream cheese.
Bagels are one of those recipes I make regularly. Early on I shared a quick New York–style bagel recipe that we make every week or two, but when autumn arrives I switch to this pumpkin version. These pumpkin bagels are rich with fall flavor and have a crunchy ginger-cinnamon sugar topping that makes them irresistible.
The balance of pumpkin, tangy cream cheese, and caramelized cinnamon sugar is magical. The pumpkin brings a gentle sweetness and moisture while the cream cheese adds a creamy contrast; the ginger-cinnamon sugar forms a crisp, spiced crust that amplifies every bite. When the weather cools I often make large batches—24 at a time—and share them with family and coworkers because they disappear fast.
Autumn has officially arrived here: jackets, scarves, and boots are out. I have a soft spot for scarves (I collect them), but that’s another story. What matters for the kitchen is that cooler weather calls for warm, spiced baking. These bagels have become a weekend staple for me during the season.
I don’t usually photograph every step because my kitchen lighting is modest and life with a toddler turns every recipe into an adventure. Still, I wanted to show these bagels before they go into the oven so you can see the generous ginger-cinnamon sugar coating. If any spots don’t caramelize evenly in the oven, a quick spritz or tiny brush of butter helps even out the browning.
I like a noticeable ginger presence in pumpkin baking; it adds a bright zing that lifts the richer notes of cinnamon, cloves, and allspice. The ginger in the topping keeps the overall flavor lively, especially when paired with cream cheese. If you prefer a milder ginger flavor, reduce the amount, but don’t remove it entirely—its warmth is what makes these bagels sing.
There’s not much more to add—these bagels are straightforward, comforting, and excellent fresh from the oven. If you don’t have time to make them today, save the recipe and try them on a crisp morning soon.
Recipe Card
Pumpkin Bagels Recipe with Ginger Cinnamon Sugar Crunch Topping
Amanda Powell
Pin Recipe
Ingredients
- 2 ¼ tablespoons quick rise yeast
- 1 cup 250 mL very warm water
- ⅓ cup 67 g light brown sugar
- ½ cup 113 g pumpkin puree
- 3 cups 375 g all-purpose flour (can also replace 1 cup with whole wheat)
- 2 teaspoons pumpkin spice
- 1 teaspoon salt
- 4 tablespoons unsalted butter melted
- 4 teaspoons cinnamon
- 5 teaspoons sugar
- ¼ – ½ teaspoon ground ginger
Instructions
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Mix the yeast, warm water, brown sugar, and pumpkin puree together. Set aside to activate the yeast.
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In a large bowl whisk the flour, pumpkin spice, and salt. Make a well in the center and slowly combine with the wet mixture.
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Mix until a dough forms and knead about 5 minutes. Lightly oil a bowl, place the dough inside, cover, and let rest in a warm spot for about 30 minutes.
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Gently deflate the dough (avoid punching it down) and divide it into eight equal portions.
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Roll each portion into a smooth ball. Dampen or dust your finger with flour, poke a hole through the center, and gently stretch to form the bagel shape.
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Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil, then reduce to a simmer. Boil 2–3 bagels at a time about 1 minute per side for a chewy bagel (30 seconds per side for less chew, up to 2 minutes per side for a chewier result). Transfer boiled bagels to a lightly greased baking sheet or parchment.
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Brush the tops with melted butter and generously sprinkle the ginger-cinnamon sugar. Pat the topping so it adheres well and creates a crunchy crust.
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Bake 15–20 minutes, rotating the pan halfway through. Let the bagels rest on the baking sheet 5 minutes before transferring to a wire rack to cool slightly. Serve warm with cream cheese.