Description
Pumpkin Cream Cheese Swirl Bagels are the ultimate fall breakfast treat — soft, chewy, and filled with warm pumpkin spice flavor.
Ingredients
Scale
- 2¼ teaspoons (1 packet) active dry yeast
- 1½ tablespoons brown sugar
- 1¼ cups warm water (110°F / 43°C)
- ½ cup pumpkin puree (not pie filling)
- 3¾ cups bread flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 ounces (113g) cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- Water (enough to fill a large pot)
- 1 tablespoon brown sugar
Instructions
- Combine warm water, brown sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
- Stir in pumpkin puree, cinnamon, nutmeg, and salt. Add flour gradually and knead until smooth and elastic (8–10 minutes by hand or 6 minutes with a mixer). Cover and let rise 1 hour.
- Mix softened cream cheese, sugar, and vanilla extract until smooth. Chill until ready to use.
- Punch down dough and divide into 8 portions. Roll each into a rectangle, spread with cream cheese, roll tightly, and shape into rings, sealing ends well.
- Bring a large pot of water and brown sugar to a gentle boil. Boil each bagel for 1 minute per side, then transfer to parchment-lined baking sheet.
- Bake at 425°F (218°C) for 18–22 minutes until golden. Cool 10 minutes before slicing.
Notes
- These bagels are great for brunch, meal prep, or festive mornings.
- Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 290
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg