In the bowl of a stand mixer, combine bread flour and instant yeast.

In a separate container, mix warm water with pumpkin puree until smooth and lump-free.

Add the pumpkin mixture to the flour mixture and stir with a spatula or dough whisk until the dough is shaggy and messy.

Cover and let rest for 10 minutes.

Combine brown sugar, kosher salt, ground cinnamon, ground ginger, cloves, allspice, and freshly grated nutmeg.

Stir in 1 teaspoon of water just to hydrate the mixture.

After resting, pour the spice mixture over the dough.

Attach the dough hook and mix on low-medium speed until the dough begins to come together, about 3-5 minutes.

If the dough looks dry after 3 minutes, add ½ teaspoon water on dry spots and continue mixing.

Increase the speed to medium and knead the dough for 3-4 minutes until smooth, elastic, and slightly tacky.

Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm spot for about 1 hour, or until doubled in size.

Gently punch down the dough to deflate it. Cover and let rest for 10 minutes.

Preheat the oven to 425°F (220°C).

Fill a large, high-sided skillet with at least 3 inches of water and bring to a boil.

Divide the dough into eight equal pieces using a kitchen scale.

Shape each piece into a ball by flattening it and tucking edges underneath.

Create a hole by pushing your thumbs through the center and stretch it gently.

Place shaped bagels on a lined sheet pan to rest while shaping the rest.

Boil each bagel for 60 seconds on each side, using a slotted spoon to loosen them if they stick.

Dust the boiled bagels with cinnamon sugar.

Bake the bagels in the preheated oven for 20 minutes.

Allow them to cool slightly on the baking sheet before transferring to a wire rack to cool completely.