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Ingredients

1 (.25 ounce) envelope active dry yeast ⅔ cup warm water (110 degrees F/45 degrees C) ¾ cup canned pumpkin ⅓ cup packed brown sugar 1 ½ teaspoons ground cinnamon 1 teaspoon salt ¾ teaspoon ground nutmeg ½ teaspoon ground allspice ½ teaspoon ground cloves 3 cups all-purpose flour, or more as needed 1 tablespoon cornmeal 6 cups water, or more as needed 1 teaspoon white sugar cooking spray

Nutrition Info

225.5 calories carbohydrate: 49 g cholesterol: : - fat: 0.8 g fiber: 2.5 g protein: 5.6 g saturatedFat: 0.2 g servingSize: - sodium: 356.5 mg sugar: 10.4 g transFat: : - unsaturatedFat: : -

Dissolve yeast in warm water in a large bowl, add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.
Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water, cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes, remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.
Bake in the preheated oven until cooked through, 25 to 30 minutes.

8 servings

These simple bagels have a wonderful cinnamon and pumpkin flavor.