Using an electric mixer or by hand using a whisk, beat the cream until stiff peaks form. Refrigerate until ready to use.

Prepare the coffee and pour it into a large mug. Add pumpkin puree, maple syrup, pumpkin spice, and vanilla and stir until well combined.

Prepare the latte: Pour milk into a small pot and heat over medium-low heat until it is hot and almost simmering, but do not boil the milk.

Use a milk frother or a whisk to froth your milk until foamy, then pour it into the mug on top of the pumpkin-coffee mixture. Reserve the extra foam, and spoon it on top.

Toast the bagel. Then spread cream cheese inside both halves of the bagel. Close the 2 halves together and cut in half.

Serve the bagel with the latte.