PUMPKIN CINNAMON ROLL FRENCH TOAST BAGELS

Make the pumpkin spice filling. In a medium bowl, combine the pumpkin puree, coconut sugar, melted butter, pumpkin pie spice, and cinnamon. Mix until well combined. Set aside until ready to use.
In a medium bowl, whisk together the eggs, milk, and vanilla extract.
Prepare your cream cheese glaze by beating all of the ingredients together in a medium bowl until smooth; set aside until ready to use.
Then, prepare your cinnamon sugar coating by mixing together the granulated sugar and cinnamon in a small bowl.
Heat a large pan, skillet, or griddle over medium heat. Lightly grease with butter.
Take your bagels and slice in half. Spread the prepared pumpkin spice filling on top of each bagel half.
Dip both sides of each bagel half into the egg/milk mixture, and then place on the pan, making sure to place the side with the filling face down first.
Allow to cook for 2-3 minutes, or until golden and the filling starts to caramelize. Flip, and then cook for another 1-2 minutes until the other side is golden.
Remove and immediately roll each side of the bagel halves in the cinnamon sugar mixture to coat.
Plate and serve warm with a drizzle of the cream cheese glaze.
Enjoy!