Pumpkin Spice Bagel

• 1 (.25 ounce) envelope active dry yeast
• 2/3 cup warm water (110 degrees F/45 degrees C)
• 3/4 cup canned pumpkin
• 1/3 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 3 cups all-purpose flour, or more as needed
• 1 tablespoon cornmeal
• 6 cups water, or more as needed
• 1 teaspoon white sugar
• cooking spray

1. Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
2. Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes.
3. Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels.
4. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart.
5. Bake in the preheated oven until cooked through, 25 to 30 minutes.

active dry yeast, warm water, pumpkin, brown sugar, ground cinnamon, salt, ground nutmeg, ground allspice, ground cloves, allpurpose flour, cornmeal, water, white sugar, cooking spray

Taken from www.allrecipes.com/recipe/244974/pumpkin-spice-bagel/ (may not work)