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Preheat oven to 375F and line a baking sheet with parchment paper
In a small bowl, combine the sugar and cinnamon for the cinnamon sugar topping and set aside
In a large bowl, combine the flour, baking powder, baking soda, and salt, and whisk until combined
Add the pumpkin puree, greek yogurt, and sourdough discard to the dry ingredients and stir to incorporate until a sticky ball forms
Lay the dough on a floured surface and knead with your hands a couple of times
Divide the dough into 8 equal-sized pieces
Roll the dough into ropes and bring the ends together to form a bagel shape, then pinch to seal and place on the prepared baking sheet
Brush the tops of each bagel with the egg wash and sprinkle the cinnamon sugar mixture
Bake at 375F for 20-22 minutes or until golden brown
Serve with a spread of cream cheese or butter