In the bowl of a stand mixer, combine the 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.

While the dough rests, 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 the autolyse, pour the spice mixture over the dough.

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

If after 3 minutes the dough looks dry, add ½ teaspoon water on dry spots and continue mixing. Repeat only if needed, as a slightly dry dough is preferable.

Increase the speed to medium and knead the dough for 3–4 minutes until it clears the sides of the bowl and feels smooth, elastic, and slightly tacky.

If sticky or wet, add up to 1 tablespoon flour gradually and knead briefly to incorporate.

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 roughly doubled in size.

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

Preheat oven to 425°F (220°C). Fill a large, high-sided skillet with at least 3 inches of water and bring to a rolling boil.

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

Shape each piece into a smooth ball by flattening it, tucking edges underneath, flipping it over, and spinning it with your palm on the counter.

Cover shaped balls with a damp paper towel and rest for 10 minutes.

Flour your hands well. Take a dough ball and push your thumbs through the center from the bottom to create a hole.

Stretch the hole gently by rotating and squeezing the dough until the hole is about the same width as the bagel sides.

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

Boil each bagel for 60 seconds on each side. If they stick to the bottom, use a wire spider or slotted spoon to gently loosen them.

Once boiled, return bagels to the sheet pan. Dust the boiled bagels with cinnamon sugar by moving your hand back and forth quickly in a zig-zag motion to create tiger stripes.

Bake the bagels in the preheated oven for 20 minutes at 425°F (220°C).

After baking, let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.