Step 1: Proof the Yeast. Mix warm water with active dry yeast and a pinch of brown sugar. Stir and let sit for 5-10 minutes until frothy.

Step 2: Prepare the Dough. Combine pumpkin puree and brown sugar in a large mixing bowl, then add activated yeast mixture.

Step 3: Mix the Dry Ingredients. Whisk together bread flour, cinnamon, pumpkin pie spice, and coarse kosher salt; add to wet ingredients.

Step 4: Knead the Dough. Transfer the sticky dough to a floured surface or stand mixer; knead on low speed for about 5 minutes.

Step 5: First Rise. Place kneaded dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled.

Step 6: Shape the Bagels. Punch down the dough, divide into 8 pieces, shape into balls and poke holes in the center.

Step 7: Rest the Bagels. Place shaped bagels on parchment-lined baking sheet and allow them to rest for about 10 minutes.

Step 8: Preheat the Oven. Preheat oven to 450°F (232°C) and place a dish of water in the bottom for steam.

Step 9: Boil the Bagels. Bring water to boil, add baking soda, and boil each bagel for 45 seconds on each side.

Step 10: Bake the Bagels. Transfer bagels to baking sheet, brush with egg wash, sprinkle optional sugar, and bake for about 15 minutes.

Step 11: Prepare the Cream Cheese Spread. Beat cream cheese until fluffy, then mix in honey, vanilla, cinnamon, salt, and pecans.