Plump cranberries by covering them with very hot water and allow them to sit for five minutes. Drain and use a paper towel to dry thoroughly. Set aside. Stack two baking sheets together and line the top one with parchment paper.
In a mixer bowl, whisk together the water, yeast, oil, honey and brown sugar, stirring to dissolve yeast and sugar. Stir in pumpkin puree. Stir in half of the flour, salt, pumpkin pie spice and cinnamonand blend well. Add more flour and begin kneading, 10-12 minutes, adding more flour as required to make a very stiff dough but remember to add cranberries about half way through the kneading period. Place dough on work surface, cover with a clean tea towel and let rest 10 minutes; then divide into 10 portions. Form each portion into a rope about 10 inches long. Form into bagels by attaching ends together and rolling on board to lock ends. Let bagels rise about 15 minutes until they appear a little puffy.