French toast is one of those timeless breakfast classics, but when autumn arrives, it deserves a seasonal makeover. These pumpkin pie French toast roll ups combine the warm, spiced flavors of pumpkin pie with the golden, crisp texture of French toast. Each bite offers a balance of creamy pumpkin filling wrapped in tender bread, rolled, and pan-fried to perfection. The final dusting of cinnamon sugar makes them taste like a cross between pumpkin pie and a churro, perfect for cozy mornings or festive gatherings.
This recipe is simple yet impressive, making it great for family breakfasts, holiday brunch spreads, or even a sweet snack. With basic pantry ingredients and a little creativity, you can transform ordinary sandwich bread into something that feels special and indulgent.
Ingredients
For the Pumpkin Filling
⅔ cup pure pumpkin puree (not pumpkin pie filling)
⅓ cup packed light brown sugar
⅓ cup granulated sugar
1 tablespoon pumpkin pie spice (adjust to taste)
1 teaspoon pure vanilla extract
For Assembly
10–12 slices white sandwich bread (crusts removed)
2 large eggs
3 tablespoons whole milk
½ to 1 teaspoon ground cinnamon (to taste)
2 tablespoons granulated sugar (for cinnamon-sugar coating)
2 tablespoons unsalted butter (plus more as needed for cooking)
Optional: powdered sugar, for dusting before serving
Instructions
Prepare the filling: In a small bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and vanilla extract until smooth and well combined. The filling should be thick but spreadable.
Make the cinnamon-sugar blend: In a shallow dish, mix 2 tablespoons granulated sugar with the ground cinnamon. Stir until evenly blended and set aside for coating.
Prep the egg wash: In another shallow bowl, beat the eggs and milk together until smooth. This mixture will coat the bread rolls before frying.
Flatten and fill the bread: Place each slice of bread on a cutting board. Use a rolling pin to gently flatten it, making it more pliable. Spread 1–2 teaspoons of the pumpkin mixture over each slice, leaving a small border around the edges to prevent the filling from leaking out.
Roll the toast: Starting at one short end, roll each slice tightly into a cylinder. Press lightly at the seam to seal. Set aside on a plate as you work through all the slices.
Cook the roll-ups: Melt 1 tablespoon of butter in a large nonstick skillet or griddle over medium heat. Working in batches, dip each roll-up into the egg mixture, making sure it is coated on all sides. Place seam-side down in the pan and cook for 4–5 minutes total, turning every 60–90 seconds to brown evenly. The roll-ups should be golden and slightly crisp on the outside. Add more butter to the pan as needed for the remaining batches.
Coat and serve: While still warm, roll each cooked roll-up in the prepared cinnamon-sugar mixture until coated. For a lighter finish, you can dust with powdered sugar instead. Serve warm with maple syrup, whipped cream, or even a drizzle of caramel sauce for extra indulgence.
Serving Ideas
These pumpkin pie French toast roll ups shine on their own, but they can also be part of a larger breakfast spread. Serve them alongside scrambled eggs, bacon, and fresh fruit for a balanced meal. For brunch gatherings, arrange them on a platter with a small bowl of warm maple syrup for dipping.
They also pair wonderfully with hot drinks. A pumpkin spice latte, chai tea, or hot apple cider enhances the autumn flavors beautifully. For kids, hot cocoa topped with whipped cream makes the perfect companion.
Tips and Variations
The type of bread you use can change the texture of the roll ups. Brioche or challah will give them a richer, softer interior, while simple white sandwich bread works perfectly if you want them light and easy to roll.
If you want to make them more dessert-like, sprinkle the filling with mini chocolate chips before rolling. The chocolate will melt as they cook, adding a decadent surprise inside.
For a lighter version, you can bake the roll ups instead of frying. Place the prepared rolls on a parchment-lined baking sheet, brush lightly with melted butter, and bake at 375°F (190°C) for 12–15 minutes, turning once halfway through. They won’t be quite as crisp as the pan-fried version, but still delicious.
Make-ahead Options
Pumpkin pie French toast roll ups are best served fresh, but you can prepare some steps ahead of time. The pumpkin filling can be made a day in advance and stored in the refrigerator. The bread slices can also be flattened and stacked between sheets of parchment paper. When ready to cook, simply assemble, dip, and fry.
If you want to freeze them, assemble the rolls (without dipping in the egg mixture) and freeze on a baking sheet. Once solid, transfer to a freezer bag. When ready to cook, thaw overnight, dip in the egg mixture, and fry as directed.
Why This Recipe Works
The pumpkin filling captures the classic taste of pumpkin pie with its combination of puree, spices, and sugar. Flattened bread mimics the effect of pastry by holding the filling in a neat roll. The egg wash adds richness, and pan-frying in butter creates a crisp exterior that contrasts beautifully with the creamy inside. Finally, rolling in cinnamon sugar gives each bite a satisfying crunch and a burst of sweetness.
Conclusion
Pumpkin pie French toast roll ups are a fun, handheld twist on two beloved comfort foods. They combine the cozy flavors of autumn with the crisp, golden texture of French toast, making them perfect for breakfast, brunch, or even dessert. Simple enough for a weekday morning yet festive enough for a holiday table, they’re bound to become a seasonal favorite. Serve them warm, fresh from the pan, and watch them disappear quickly.