This set of recipes was inspired by the first, Spiced Pumpkin Cream Cheese. I was going through a review copy of 150 Best Grilled Cheese Sandwiches and saw it in the condiments section on page 196. A pumpkin cream cheese spread in a book on grilled cheese? Yes, and as always I picked a recipe to review that stands out. (The cream cheese is called for in a recipe for panni grilled croissants…yum!) The book is a lot of fun and has many vegetarians options – from breakfast to dessert. So far we have tried this recipe and as well a vegetarian quesadilla, that I liked.
Canned pumpkin has been an evil of sorts to me over the years. It is convenient, but isn’t overly appealing in taste or texture compared to fresh. I was comparing prices of canned pumpkin this week (I had finally run out of last years buy-up after Thanksgiving when it was marked down), looking at Farmers Market Organic Pumpkin versus Libby brand (the usual grocery store brand). Libby was $2.19, the Farmers Market was $2.79 (on Amazon it is $1.85 a can if you buy 12!). It wasn’t a huge difference, so I bought a can. The Farmers Market brand is thick, not pourable like Libby’s. A better choice overall, in taste, texture and aroma. The Amazon price is so good I bought a case, for fall stock up 😉 Hehheh!
- 2¼ tsp active dry yeast
- 1 cup warm water (105 to 115°)
- 2 Tbsp granulated sugar
- 1½ tsp fine sea salt
- 1 large egg
- 2 Tbsp extra virgin olive oil
- ¼ cup canned pumpkin purée
- 4 cups white whole wheat flour
- 2 Tbsp granulated sugar (for water bath)
Dissolve the yeast in the warm water in a stand mixer bowl. Add in sugar, salt and 1¼ cups of the flour, beat in on low. Add the egg, oil and pumpkin, beat in till smooth. Add the remaining flour, work in, then put on the dough hook and knead for 5 minutes.
Lightly oil a glass or ceramic bowl, add the dough, flip over to coat. Cover and let rise in a warm place for 45 minutes. (Note…the dough is pretty stiff.)
Punch dough down, cut into 8 pieces. Roll each between your hands into a rope about 6-7″ long. Moisten the ends and form a circle, pinch the dough gently to seal. Cover and let rise for 20 minutes.
(Ready for the water bath)
While the second rise is going on, preheat the oven to 375° and oil a large baking sheet. Bring a large pot of water to boil. Add in 2 Tablespoons granulated sugar.
Add in 4 bagels, return to a boil, turn heat to medium and simmer for 7 minutes, flipping once carefully. Use a sturdy spatula (wood or metal works best) to remove and set on a couple of new paper towels to drain, then transfer to the baking sheet. Repeat with the last 4 bagels.
Bake for 30 to 35 minutes, until golden brown.
– I prefer mine softer so I pulled them at 30 minutes. A crunchier crust is achieved at 35 minutes. If any of the bagels fall apart while simmering, or the pinched area opens, once drained just reseal or form back together. They will still bake up nice. Coming apart is a sign that the water is boiling too vigorously.
Makes 8 bagels.
Spiced Pumpkin Cream Cheese
- 8 ounce package cream cheese, light or full fat
- ¼ cup canned pumpkin purée
- 2 Tbsp pure maple syrup
- 1 Tbsp brown sugar, packed
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice blend
- ½ tsp ground nutmeg
Add all the ingredients to a large mixing bowl, beat with a hand mixer until smooth. Store tightly sealed in the refrigerator.
FTC Disclaimer: We received a review copy of the book.