1. In the bowl of a stand mixer fitted with the dough hook attachment, add yeast, warmed water, honey, flour, salt, pumpkin, cinnamon and nutmeg. Mix until combined, then knead dough for 8 minutes on medium speed. If dough appears too wet, and is not forming a dough ball, you can add 2-3 tablespoons additional flour.

2. Place dough in lightly greased bowl. Spray top of dough with nonstick cooking spray, then cover with plastic wrap or kitchen towel and allow to rise in warm place for 30 minutes.

3. While the dough is rising, cut 8 pieces of parchment paper squares (big enough for the bagel to fit on top of). Once the dough is done rising, place dough on floured surface and divide into 8 roughly equal pieces. Roll each piece into a ball. Using your index finger or thumb, pierce the center of the bagel, then make a 1 ½ to 2 inch hole. Place bagels on parchment paper squares, then cover with plastic wrap or kitchen towel and allow to rise for 20 minutes.

4. Meanwhile, make cinnamon crunch topping. In a small bowl, stir together ingredients for cinnamon crunch topping. Set aside.

5. Preheat oven to 425F when bagels are almost done rising. A minute or two before the dough is done rising, bring the water and honey to a boil, then turn off heat. Add the bagels to the water, 3 at a time. Grab the edges of the parchment paper squares then place in water. Using tongs, Grab the edge of the parchment paper and flip the bagel off of the parchment paper square. Steam each side for 20 seconds then remove from water and place on parchment paper lined baking sheet.

6. Immediately sprinkle Cinnamon Crunch topping on bagels. Bake in oven 20 minutes, or until golden brown.

7. When ready to serve, make the cream cheese. Stir together all ingredients for pumpkin cream cheese spread.

8. Spread cream cheese over bagels and enjoy!