Go Back
+ servings
Print Recipe
homemade pumpkin bagel sliced with butter on top

Homemade Pumpkin Spice Bagels with Whipped Cinnamon Honey Butter {a step-by-step recipe}

Incredible homemade pumpkin bagels with whipped cinnamon honey butter. This incredible, easy homemade bagel recipe uses simple ingredients and has plenty of pumpkin spice flavor for weekend brunch or anytime the bagel cravings hit!

Course Bagel, Bread, Breakfast, Nut Free, Snack
Cuisine American
Keyword easy pumpkin bagels, homemade pumpkin bagels, pumpkin bagels, pumpkin spice bagels
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Servings 12 servings
Calories 158 kcal
Author Monique Volz of Ambitious Kitchen


  • 1 cup warm water (110° to 115°)
  • 2 teaspoons yeast
  • 2/3 cup canned pumpkin
  • 1/3 cup dark brown sugar
  • 3 1/2 cups bread flour + more if necessary
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 tablespoon pumpkin pie spice
  • Olive oil
  • 1 egg, slightly beaten
  • For Cinnamon-Honey Butter:
  • 1/2 cup butter (1 stick), softened
  • 1/4 cup honey
  • 1/2 teaspoon cinnamon


  1. Place warm water in a large bowl and add yeast and brown sugar. Stir and let sit for about 3-5 minutes. 
  2. Add in pumpkin, spices, salt, and 2 cups of bread flour and begin to stir together to form a soft, sticky dough.
  3. Transfer the sticky dough to a lightly floured surface and add in another cup of flour and begin to knead dough by hand until all of the flour is absorbed. Add in another 1/2 cup of flour and knead again until all of the dough is absorbed. Knead dough for about 8 minutes. The dough should not be sticky, but smooth and elastic.
  4. Place dough in a bowl coated with oil, and cover the top allowing it to rise in a warm place until dough doubles in size, about 1 hour.
  5. After an hour, punch down the dough and shape into 12 balls. 
  6. Shape your bagels: roll each dough ball into a rope, about 8 inches long. Wrap the dough around to form a complete circle and overlap the dough. Seal the two ends together completely by rolling a bit; this is an important step or the ends will come apart when you boil them. Alternatively you can push your thumb through the center to form a 2 inch hole and stretch the dough to form an even ring. 
  7. Place the bagels on a baking sheet (greased or lined with parchment paper), cover again with plastic wrap and let rise for 15-20 minutes more.
  8. Preheat oven to 400 degrees F. Coat baking sheet with cooking spray.
  9. Fill a Dutch oven two-thirds full with water and bring to a boil. Drop bagels, two at a time, into boiling water. Cook for about 45 seconds on each side. 
  10. Remove with a slotted spoon; drain well on paper towels. Place on baking sheets, brush with egg wash, and bake for 15-20 minutes or until golden brown. Remove and cool on wire racks.
  11. While the pumpkin bagels are cooling, make the cinnamon-honey butter: Beat butter with electric mixer until light and fluffy. Add in honey and cinnamon and mix until well blended. 

  12. Spread on toasted bagels and enjoy!

Recipe Notes

Calorie count for 1 bagel does not include butter.

To freeze: simply let the homemade pumpkin bagels cool completely before storing them in a freezer-safe bag. When you're ready to eat them, you can just add them straight to the toaster for perfect, toasty perfection!

Nutrition Facts
Homemade Pumpkin Spice Bagels with Whipped Cinnamon Honey Butter {a step-by-step recipe}
Amount Per Serving (1 bagel)
Calories 158 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Carbohydrates 31.5g11%
Fiber 1g4%
Sugar 5.6g6%
Protein 5.8g12%
* Percent Daily Values are based on a 2000 calorie diet.