1. In a measuring cup, add warmed water and orange food dye. Whisk to combine. In the bowl of a stand mixer fitted with the dough hook attachment, add yeast, water, brown sugar, flour, salt, pumpkin and spices. Mix until combined, then knead dough for 5 minutes on medium speed.

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 45 minutes.

4. Punch down dough and turn out onto lightly floured surface. Divide dough into 8 roughly equal pieces. Roll dough into balls, then using a piece of kitchen twine, create the pumpkin shape. Cut the kitchen twine into 32 pieces, roughly 12 to 15 inches long. For each bagel you will need 4 strings. Take 4 strings and place 2 in a cross shape, then place the other 2 diagonally across.  There should be a middle point and 8 end points. Place dough in center, then tie strings around the dough. Place bagels on prepared parchment paper squares. Cover bagels with plastic wrap and allow to rest for 20 minutes

5. Preheat oven to 425F.

6. Fill a large pot of water with 8 cups water. Whisk in the honey and bring to a boil. Reduce heat to medium high. Grab the corners of the parchment paper square, and gently and carefully place 3 bagels in the hot water. Use a pair of tongs to grab the parchment paper square and pull out of the water. Cook bagels for 1 minute on each side, then using a slotted spoon or spatula, remove the bagels, allow the excess water to drip, and place on parchment paper lined baking sheet.

7. Bake in preheated oven for 15-20 minutes or until internal temperature of bagels reaches 190F.

8. Once the bagels are cool, remove the kitchen twine from the bagels. Use a scissors to cut the twine off.

9. Make the cream cheese. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, beat the cream cheese until light and fluffy, then add remaining ingredients. Beat until smooth and creamy. Split bagels in half, then spread over the bagels. Place fresh sage, inserting the stem, into the center of the bagel (this is just for decoration, so you can skip this part. I don’t recommend eating it as the flavor of the sage doesn’t match with the pumpkin).  Enjoy!