Preheat oven to 350°F (176°C).

Prepare the vegan cream cheese: in a bowl combine all the ingredients with a spatula and refrigerate for at least one hour. This can also be done the night before.

Prepare the dough: in a large bowl combine the vegan yogurt, pumpkin purée, and agave. Mix with a spatula until well combined. Sift in the bread flour and baking powder. Then add in the pumpkin pie spice and salt. Mix together with the spatula until a shaggy dough is formed.

Knead the dough: use clean hands to knead the dough until it forms into a smooth dough. Divide the dough into 4 balls.

On a clean lightly floured surface roll one of the balls out into a thick, 6 inch long cylinder. Bring the two ends together to form the bagel. If you need a visual just watch the video.

Once all the bagels are formed. Brush them with the agave wash. Mix the agave and water in a small bowl and use a silicone brush to wash it over.

Sprinkle the oats and cinnamon sugar over top of the bagels.

Bake for 20 minutes or until golden brown.

Once done baking let the bagels cool for at least 15 minutes before enjoying with the vegan cream cheese.