Pumpkin Bagels with Cinnamon Cream Cheese

These Pumpkin Bagels are soft, light and delish! To pair with these bagels, I’ve made a super easy Cinnamon Cream Cheese recipe.

Using the 2 ingredient dough as the base, this Pumpkin Bagel recipe comes together quickly and require no rising time or yeast. If you’re on WW (formerly Weight Watchers) then I’m sure you know all about the 2 ingredient dough. Its quick, easy and point/calorie friendly not to mention perfectly portioned.

The Cinnamon Cream Cheese can be made ahead and store in the refrigerator. Only 4 ingredients needed to put this delish Fall cream cheese together. I use Neufchatel cheese which has a lower fat content than regular cream cheese. This can be found in the dairy isle next to the regular cream cheese. You can also use 1/3 fat cream cheese, if you can find it. Enjoy!

Check out my other pumpkin recipes:

Disclaimer: This post contains affiliated links.

Check out my other pumpkin recipes:

• Pumpkin Danishes
• Healthier Pumpkin Bread
• Easy Cinnamon Rolls
• Mini Pumpkin Cheesecakes

What do I need to make these Pumpkin Bagels?

• 2 cups Self Rising Flour + 1 tbsp OR 2 cups All Purpose Flour + 2 tsp Baking Powder + 1/2 tsp Salt
• 1/2 cup Pure Pumpkin Puree (I use Libby’s)
• 1 5.3 oz or 1/2 cup non-fat plain Greek yogurt extra liquid drained – room temperature (I used Chobani brand)
• 1/4 tsp cinnamon
• 1 egg + 1 tbsp water

Method:

1. Set oven to 350 degrees. Line a large baking sheet with parchment paper.
2. Measure flour (spoon flour into measuring cup) and place into the bowl of a Stand Mixer or a medium to large bowl if mixing by hand.
3. Add cinnamon and stir.
4. Add yogurt and pumpkin and mix with the paddle attachment or if making by hand use a wooden to mix until combine

4. Fit the dough hook and knead about 1-2 minutes or 3-4 by hand

5. Sprinkle 1/2 tbsp. flour on a cutting board. Place dough on cutting board and sprinkle with with the other 1/2 tbsp. , knead for a couple seconds. Cut dough into 6 pieces.

6. Roll each piece into a log about 8 inches long, twist log by holding two ends and turning. Brush ends with egg wash and stick together. Place on a baking sheet lined with parchment paper. Brush tops with egg wash and bake for 20 minutes.

What do I need to make Cinnamon Cream Cheese?

• 1 8 oz package Neufchatel cheese – room temperature
• 2 tsp round cinnamon
• 2 tsp confectioners sugar
• 1/4 tsp vanilla extract

Method:

1. Mix all ingredients together until fully combined. Store in refrigerator until ready to serve.

Recommended Products

• KitchenAid Professional 5 Plus Series Stand Mixers – Silver
• Cutting Board for Kitchen Acacia Wood 1.3 Inch Thick Large Reversible Wooden Kitchen Chopping Boards with Juice Groove and 3 Compartments as Cheese Board (S, Acacia Wood)
• Nordic Ware Natural Aluminum Commercial Baker’s Big Sheet
• Reynolds Kitchens Non-Stick Parchment Paper – Amazon Exclusive 12 inch – 60 Square Feet
• McCormick Ground Cinnamon, 7.12 oz
• Gold Medal, Unbleached Self Rising Flour, 5 lb
• Libby’s, 100% Pure Pumpkin, 15oz Can (Pack of 6)

 

 

Nutrition Info per Pumpkin Bagel (using myfitnesspal recipe builder)

Calories: 176, total fat: 0 g, total carbs: 35 g, Protein: 7 g

Cinnamon Cream Cheese per 1 tbsp.

Calories: 37, total fat: 3g, total carbs: .8 g, protein: 1 g

myWW smartpoints per Pumpkin Bagel (using WW recipe builder)

Green, blue and purple plan: 4 smartpoints

Cinnamon Cream Cheese smartpoints per 1 tbsp.

Green, blue and purple plan: 2 smartpoints