Adapted from here.
Add cream cheese and heavy cream to a stand mixer fitted with the paddle attachment. Beat on medium until the cream cheese is smooth (about 1 minute). Add pumpkin, vanilla, spices, brown sugar and maple syrup, beating until mostly smooth. Add toasted walnuts and beat until combined.
Transfer cream cheese to a bowl and serve with toasted bagels. You can prepare the cream cheese several days in advance. Store covered in the fridge until ready to use, and let come to room temperature before serving.