Pumpkin Bagels with Pumpkin Cream Cheese

PUMPKIN BAGELS

Proof yeast in water for a few minutes:
1 1/2 cups warm water
4 1/2 tsp (2 packages) active dry yeast

Add and mix:
1 cup canned pumpkin (use a 15 oz. can and use the rest of the can for the cream cheese)
2/3 cup packed brown sugar
2 tsp salt
1 1/2 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves

6 cups (or so) all purpose flour (add until dough is the right consistency)

Knead dough. Cover and let double in size.

Preheat oven to 400 degrees. Grease and sprinkle cornmeal on a cookie sheet. Form 18 or so smooth dough balls on the counter and flatten them a bit. Let sit for 10 minutes, then poke a hole in them and flatten again to form bagel shape. Put water on to boil in a big pot (giving the dough a little more time to rest). When the water comes to a boil, cook the bagels in it 2-4 at a time, 45 seconds on each side. Take them out with a slotted spoon/spatula and transfer to cooling rack (so excess water can drain off) and then to cookie sheet. Bake 15-20 minutes until golden brown.

PUMPKIN CREAM CHEESE
This is a work in progress. I started with a yummy pumpkin dip, but it's pretty runny and makes a ton and is very pumpkin-y (so I had to open another can of pumpkin), so I'm going to try a little modification to make it even more like a cream cheese spread you could buy. Next time I'll try this:

Mix well:
5 oz. cream cheese, softened
1 cup powdered sugar (more if needed)
rest of the 15 oz. can of pumpkin
1 TB cinnamon
1/4-1/2 tsp each ginger, nutmeg, allspice