Homemade Pumpkin Cinnamon Raisin Bagels
Pumpkin cinnamon raisin bagels made with yeast, maple syrup, and warm spices. A chewy, cozy fall breakfast that’s freezer-friendly and delicious.
If you love cozy fall flavors, these pumpkin cinnamon raisin bagels are a must-bake. Chewy, slightly sweet, and full of warm spice, they’re perfect for breakfast or an afternoon snack. Unlike a sourdough version, this recipe uses active dry yeast, so the rise time is much shorter—meaning you can enjoy fresh homemade bagels the same day
Ingredient Breakdown & Substitution Ideas
- Active Dry Yeast – Helps the bagels rise. Can substitute with instant yeast (same amount, no activation needed).
- Warm Water – Hydrates the dough and activates yeast. Keep it around 105–110°F.
- Pumpkin Puree – Adds moisture, flavor, and color. Sweet potato puree works too.
- Raisins – Add natural sweetness and chewiness. Swap for dried cranberries, dates, or omit.
- Bread Flour – Creates chewy bagels. All-purpose flour works but will be slightly softer.
- Salt – Enhances flavor.
- Cinnamon or Pumpkin Pie Spice – Brings warm, cozy spice.
- Maple Syrup – Sweetens the dough and creates a shiny crust when added to boiling water. Honey or brown sugar can be used instead.
Instructions
Step 1: Prep the Raisins
Soak raisins in warm water for 15 minutes. Drain and set aside.
Step 2: Activate the Yeast
Mix warm water, 2 tablespoon maple syrup, and yeast in a bowl. Let sit 5–10 minutes until foamy.
Step 3: Make the Dough
Add pumpkin puree, flour, salt, cinnamon, and raisins. Knead 8–10 minutes by hand (or 5 minutes in a stand mixer) until smooth.
Step 4: First Rise
Place dough in a greased bowl, cover, and let rise until doubled in size (1 to 1 ½ hours).
Step 5: Shape the Bagels
Divide dough into 6–8 pieces, roll into balls, and poke a hole in the center of each. Place on a parchment-lined baking sheet, cover, and let rise 30 minutes.
Step 6: Boil the Bagels
Preheat oven to 425°F. Boil bagels for 1 minute per side in water with 2 tablespoon maple syrup. Transfer back to the baking sheet.
Step 7: Bake
Bake 15–20 minutes, rotating halfway, until golden brown. Cool on a wire rack.
Serving Suggestions
These bagels are delicious on their own, but here are some favorite ways to enjoy them:
- Classic Spread – Toast and top with cream cheese or butter.
- Sweet Twist – Spread with honey butter, apple butter, or pumpkin cream cheese.
- Savory Option – Pair with whipped cream cheese and a sprinkle of flaky salt.
- Breakfast Sandwich – Add scrambled eggs, sausage, or bacon for a hearty start.
- Freezer Friendly – Slice, freeze, and reheat for quick weekday breakfasts.
Final Thoughts
These pumpkin cinnamon raisin bagels are everything you want in a fall breakfast—chewy, slightly sweet, and packed with warm spice. They’re just as good with a simple smear of butter as they are with cream cheese or even a drizzle of honey.
If you make this recipe, I’d love to see your creations! Tag me @thefarmstyle on Instagram so I can share your bagels in my stories. Homemade baking is always better when it’s shared!
Pumpkin Cinnamon Raisin Bagels
Ingredients
Instructions
- In a small bowl combine raisins with enough water to cover them. Allow these to sit for 15 minutes before draining remaining liquid.
- Combine warm water, 2 tablespoon maple syrup, and dry active yeast. Mix to combine.
- Add in pumpkin puree, flour and salt. Knead the dough until the dough starts to come together and form a smooth ball.
- Cover and let rise for 8-10 hours at room temperature (around 70 degrees).
- Line a baking sheet with parchment paper.
- Divide the dough into 6-8 equal pieces. Shape each portion into a round ball with your hands. Take your thyme and make a hole in the center of each ball and gently spread the hole out to form a bagel shape. Place on your prepared baking sheets. Cover the pans with cling wrap or a dish towel and place in a warm place to rise for an hour.
- Preheat the oven to 425 and bring a pot of water to a boil.
- Add 2 tablespoon maple syrup to boiling water. Use a spatula to gently drop the bagels into the boiling water one at a time.
- Boil for about 1 minute before flipping over to the other side and boiling for another minute.
- After they have boiled, place them on the prepared baking sheet.
- Bake the bagels for 15 to 20 minutes, rotating the pans halfway through.
- Allow the bagels to cool before slicing and serving with your desired spreads!
