Activate the yeast by combining warm water, maple syrup, and active dry yeast. Let sit until frothy.

Mix dry ingredients: flour, salt, and spices in a large bowl.

Combine activated yeast mixture with dry ingredients, pumpkin puree, and vanilla extract.

Knead the dough for 5-10 minutes until smooth and elastic.

Let the dough rise in a greased bowl for about 1 hour until doubled in size.

Shape dough into bagels and let rest for 30 minutes on a baking sheet.

Prepare boiling water and add maple syrup if desired.

Boil bagels for 1 minute on each side, then return them to the baking sheet.

Preheat oven to 350°F, brush with egg wash, and bake for 35-45 minutes until golden brown.

Cool on a wire rack before serving.