Combine the two ingredients in a large mixing bowl and work the dough first with a wooden spoon and when it gets harder to mix, use your hands.
Depending on the pumpkin purée you are using, you might need to add a little bit more flour. Add one tablespoon at a time. The dough should be soft, not hard.
Let it rest for an hour on the counter.
Transfer to a floured counter and divide it to 8 equal portions.
Shape each portion either as a mini bagel or as a round bun or any other shape you like. For a mini bagel, shape as a small ball, poke a hole in the middle with your thumb, smooth the opening and make it even on all sides.
Optional: Stuff some of the buns with dried cranberries.
Brush each bun/bagel with an egg wash and sprinkle with any topping you like; sesame, everything bagel seasoning, cinnamon, poppy seeds, etc.
Place on a cookie sheet lined with parchment paper and bake at 425° for 12 minutes.
