Ingredients
Scale
- 6 Pumpkin spice bagels, sliced in half
- 4 tablespoons unsalted butter, melted
- 2 tablespoons light brown sugar
- 1 teaspoon pumpkin pie spice
- 8 ounces cream cheese, softened
- 3 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans, toasted
- 2 tablespoons dried cranberries or pepitas (optional garnish)
Instructions
- Preheat your oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. Slice each pumpkin spice bagel in half horizontally. Arrange the bagel halves on the sheet pan with the cut side facing up. Ensure they are in a single layer and not overlapping to allow even toasting.
- In a small bowl, whisk together the melted butter, brown sugar, and pumpkin pie spice. Use a pastry brush to coat the cut side of each bagel generously with the spiced butter mixture. Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the edges are golden brown and the tops are slightly caramelized. Watch them closely during the last two minutes to prevent burning.
- While the bagels bake, prepare the topping. In a medium mixing bowl, beat the softened cream cheese, maple syrup, and vanilla extract together until the mixture is light and fluffy. You can use a hand mixer or a sturdy whisk. If you want an extra kick, add a tiny pinch of salt to balance the sweetness.
- Remove the bagels from the oven and let them cool for just two minutes so the cream cheese doesn’t melt immediately upon contact. Spread a thick layer of the maple cream cheese onto each warm bagel half. Sprinkle the toasted pecans and optional pepitas or cranberries over the top. Serve immediately while the bagels are warm and crisp.
- Cook Time: 27 minutes