Proof the yeast by combining warm water, yeast, and a pinch of brown sugar. Let stand until frothy, about 5-10 minutes.

Mix wet ingredients: Blend pumpkin puree and brown sugar in a stand mixer. Add the yeast mixture once frothy.

Prepare dry ingredients: Whisk bread flour, cinnamon, pumpkin pie spice, and salt in a separate bowl.

Form dough: Gradually add dry ingredients to wet mixture, mixing until a sticky dough forms. Knead until smooth.

First rise: Transfer dough to a greased bowl, cover, and let rise until doubled, about 1-2 hours.

Shape bagels: Punch down dough, divide into 8 pieces, and shape each into a bagel.

Chill: Place shaped bagels on a baking sheet, cover, and refrigerate for at least 8 hours.

Boil & bake: Preheat oven to 450°F, boil bagels in water with baking soda for 45 seconds per side, and bake.

Prepare cream cheese spread: Beat cream cheese, honey, vanilla, cinnamon, and salt until smooth. Add pecans.

Cool and serve: Let bagels cool on a wire rack before serving with cream cheese spread.