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 tbsp 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 tbsp 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!