Mix together the yeast, water, brown sugar and pumpkin puree together. Set aside.

In a large bowl, whisk together the flour, spices and salt together. Create a well in the center of the flour and slowly mix in the wet ingredients.

Mix until a dough forms, and knead for about 5 minutes. Lightly coat a bowl with oil and place the dough back in the bowl and cover. Set aside in a warm, dry area for 30 minutes.

Gently deflate the dough (you should never actually punch down your dough) and divide the dough into 8 equal balls.

Roll each portion into perfectly shaped balls (this takes practice and I still have troubles with it!). Dip your finger in flour and poke a hole through the center of each ball. I gently stretch out the hole by doing a quick "hula hoop" of the dough on my finger twice.

Preheat the oven to 425 degrees F. Boil water in a large pot. Once it boils, bring it down to a simmer. Boil 2 - 3 bagels for about a minute on each side. (the longer it boils, the chewier they will be, you can go for 30 seconds for less chew, or up to 2 minutes for lots of chew). Place the boils bagels on a lightly greased baking sheet (you can also use parchment paper).

Coat the top of each bagel with butter, then top with the ginger cinnamon sugar. Pat down the sugar mix to make sure it adheres to the bagel and for optimum crunch. I use all of the sugar mixture.

Bake for 15 - 20 minutes, rotating the pan after about 10 minutes. Allow to cool on the pan for 5 minutes before transferring to a wire rack or enjoying.