Pumpkin is for everyone, all year round. From the pumpkin and the seeds in the oven it's a delicious and nutritious food. Since pumpkin is a great source of vitamin A, vitamin C, potassium and phosphorous and taste terrific we created gluten free pumpkin bagel available on our website and a now pumpkin bagel schmear to pair with it!
Developed with a vegan pumpkin recipe in mind, we love the gluten free pumpkin schmear recipe so much and promise you it will satisfy the taste buds of any breakfast bageler. We really do love pumpkin bagels, but you could opt for the onion bagel, salt bagel, everything bagel or plain bagel as well with our gluten free pumpkin schmear. You can also make this recipe vegan with simple substitutions.
Don't shy from our recipe it's easier than it looks we assure you and a lot of fun to make with kids, too. To make recipe is for everyone at home with the basic kitchen tools, pans and equipment. Upgrade your breakfast or brunch bagel sandwich with this fantastic pumpkin bagel. Please rate this recipe and share with friends. We hope you enjoy it as much as we do!
1-2 cups sugar, divided (Amount of sugar is entirely optional pending your sweet tooth)
1 (12 ounce) bag fresh cranberries
Directions
Pumpkin Pie Schmear
Combine cream cheese, pumpkin pie spice, maple syrup, and ground cinnamon together and mix well. Cover and refrigerate for 1 – 24 hours before serving.
Microwave The Greater Knead bagels per package instructions. Optional toast afterwards and allow to cool.
Sugared Cranberries
Combine ½ cup sugar with ½ cup water in a medium saucepan and heat over medium heat, stirring, until the sugar has dissolved, 2- 3 minutes.
Stir in the cranberries and coat well.
Using a slotted spoon, transfer to a wire rack and let dry for 1 hour.
Working in batches, roll the cranberries in the remaining sugar until well coated. Let dry for 1 hour.
