Pumpkin Sourdough Bagels – Best Fall Recipe + Cream Cheese

There’s something magical about biting into a warm, freshly baked pumpkin sourdough bagel with pumpkin spice cream cheese on a crisp autumn morning. This recipe brings together the comforting flavor of pumpkin spice and the tangy depth of sourdough in a healthier, homemade bagel that’s perfect for cozy mornings, brunch spreads, or a sweet-savory snack. Whether you’re deep into sourdough baking or a pumpkin enthusiast, this recipe delivers on flavor, texture, and seasonal charm.

Why These Pumpkin Sourdough Bagels Are Your New Fall Favorite

These pumpkin sourdough bagels with pumpkin spice cream cheese are more than just delicious — they’re gut-friendly, naturally fermented, and free from preservatives. The long fermentation process breaks down gluten for easier digestion while developing a complex flavor profile that’s slightly sweet, subtly spiced, and richly satisfying.

Perfect for:

• Autumn brunches and cozy mornings
• Healthy alternatives to store-bought bagels
• Impressing guests with homemade seasonal treats

Plus, the pumpkin cream cheese spread? It’s the perfect balance of sweet and tangy, enhanced by maple syrup and warm spices.

What You’ll Need to Make These Bagels Sing

• Sourdough Starter: The backbone of the dough, giving the bagels a slight tang and natural leavening.
• Pumpkin Purée: Adds moisture, flavor, and a lovely orange hue. Canned or fresh works well.
• Filtered Water: Hydrates the dough without introducing impurities.
• Honey: Natural sweetness that balances the tang of the sourdough and enhances the pumpkin.
• Unbleached Bread Flour: Provides structure and chew — key for that classic bagel texture.
• Pumpkin Spice: The star flavor note that screams fall with cinnamon, nutmeg, clove, and more.
• Salt: Enhances flavor and strengthens gluten structure.
• Sugar (for boiling): Helps caramelize the crust during baking.
• Baking Soda (for boiling): Gives that authentic, shiny bagel crust.

For the Pumpkin Spice Cream Cheese

• Cream Cheese: The creamy base that pairs beautifully with pumpkin.
• Pumpkin Purée: Adds seasonal flair and color to the spread.
• Maple Syrup: Natural sweetener that enhances the autumn vibes.
• Vanilla Extract: Rounds out the flavors.
• Pumpkin Spice: Keeps the flavor profile consistent and festive.

Smart Swaps for Ingredients You Might Not Have

If you’re missing an ingredient or need a dietary substitution, here are a few clever alternatives:

• No sourdough starter? Try using a poolish or a very small amount of active dry yeast for quicker fermentation (note: you’ll lose some tang and health benefits).
• Gluten-free version? Use a gluten-free bread flour blend, though texture may vary.
• Dairy-free cream cheese? Substitute with your favorite plant-based cream cheese and adjust maple syrup for sweetness.
• No pumpkin spice? Mix your own with cinnamon, nutmeg, ginger, clove, and allspice in equal parts.

How to Make Pumpkin Sourdough Bagels Step by Step

1. Mix the dough: In a stand mixer, combine your bubbly sourdough starter, pumpkin purée, filtered water, and honey. Whisk until smooth.
2. Incorporate dry ingredients: Add flour, pumpkin spice, and salt. Mix using the dough hook on low speed until the dough pulls away from the sides.
3. Rest and ferment: Cover the bowl and let the dough rest for one hour. Then shape into a ball, cover, and let rise for 8–12 hours or until doubled in size.
4. Divide and pre-shape: Place dough on a clean surface and divide into 8 equal parts. Flatten each into a rectangle, fold the edges inward, and roll into balls.
5. Final shaping: Let the dough balls rest for 15 minutes. Then poke a hole in the center of each and stretch into bagel shapes.
6. Boil the bagels: Bring water to a boil with sugar and baking soda. Boil 2–3 bagels at a time for one minute per side. This step ensures that iconic chewy crust.
7. Bake: Transfer boiled bagels to a parchment-lined baking sheet. Bake at 425°F for about 22 minutes until golden brown.
8. Cool and enjoy: Let bagels cool for 20–30 minutes before spreading with pumpkin spice cream cheese.

Whipping Up the Pumpkin Spice Cream Cheese

While your bagels are baking, make this irresistible spread:

1. In a mixing bowl, combine softened cream cheese, pumpkin purée, maple syrup, vanilla, and pumpkin spice.
2. Use a hand mixer or stand mixer to whip until fluffy and fully combined.
3. Chill in the fridge until ready to serve. Keeps for up to one week.

Bagel-Making Tips You’ll Wish You Knew Sooner

• Start the dough the night before for fresh bagels in the morning.
• Use a kitchen scale to ensure equal dough portions and consistent baking.
• Don’t skip the boil — it’s essential for the crust!
• Rest the dough between shaping steps to avoid tearing.
• Store properly: Bagels keep well in an airtight container for 3–4 days; cream cheese lasts up to a week refrigerated.

Serving Ideas, Pairings & Flavor Variations

Take your pumpkin sourdough bagels with pumpkin spice cream cheese to the next level with these ideas:

• Top with crushed pecans or cinnamon sugar for texture and extra autumnal flavor.
• Add a dollop of apple butter alongside the cream cheese for a tangy-sweet combo.
• Serve with a hot maple latte or chai tea for the ultimate cozy breakfast.
• Make it savory: Skip the cream cheese and use a smear of whipped goat cheese and roasted turkey.
• Mini versions for brunch boards — halve the dough portions for cute, shareable bagels.

Storage Tip: Freeze baked bagels in a ziplock bag for up to 2 months. Reheat in a toaster or oven for best texture.

Fall Baking That’s Good for You

Pumpkin is rich in antioxidants, vitamins A and C, and fiber — making these bagels not just delicious but nourishing. Fermentation through sourdough also helps improve gut health, reduce phytic acid, and regulate blood sugar. It’s a seasonal treat you can feel great about enjoying!

Wrapping Up Your Perfect Fall Bake

Make them once, and they’ll become a fall tradition — deliciously spiced, satisfyingly chewy, and utterly unforgettable.

Frequently Asked Questions

More Relevant Recipes

• Easy Blueberry Cinnamon Rolls Recipe: A soft and fluffy breakfast treat bursting with blueberries and warm cinnamon. Much like the pumpkin sourdough bagels, these rolls deliver a cozy and fruity twist perfect for autumn brunches or weekend mornings.
• Decadent Chocolate Banana Bread: This rich, moist banana bread blends comforting flavors of chocolate and banana, offering the same homemade warmth and seasonal appeal as pumpkin bagels. Ideal for breakfast or dessert with a cozy latte.
• Bourbon Maple Bacon Cinnamon Rolls: A bold and indulgent spin on classic cinnamon rolls, combining smoky bacon and sweet maple glaze. It’s a savory-sweet flavor bomb that pairs well with fall-inspired cream cheese spreads.

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