Description
Pumpkin Pie French Toast Roll Ups are a cozy, autumn-inspired breakfast treat that combines the flavors of pumpkin pie with crispy French toast. Filled with spiced pumpkin, coated in cinnamon-sugar, and pan-fried until golden, they’re perfect for festive brunches or comforting weekend mornings.
Ingredients
⅔ cup pure pumpkin puree
⅓ cup packed light brown sugar
⅓ cup granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
10–12 slices white sandwich bread (crusts removed)
2 large eggs
3 tablespoons whole milk
½ to 1 teaspoon ground cinnamon
2 tablespoons granulated sugar (for coating)
2 tablespoons unsalted butter (plus more for cooking)
Optional: powdered sugar, for dusting
Instructions
- In a bowl, mix pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and vanilla until smooth. Set aside.
- In a shallow dish, combine 2 tablespoons granulated sugar and ground cinnamon to make the coating. Set aside.
- In another bowl, beat eggs with milk to make the egg wash.
- Flatten bread slices with a rolling pin. Spread 1–2 teaspoons of pumpkin filling on each slice, avoiding edges.
- Roll each slice tightly and press to seal.
- Heat 1 tablespoon butter in a skillet over medium heat.
- Dip each roll-up in egg wash and place seam-side down in skillet.
- Cook 3–4 at a time, turning every 60–90 seconds, until golden brown on all sides (about 4–5 minutes).
- While warm, roll in cinnamon-sugar or dust with powdered sugar.
- Serve immediately with toppings like maple syrup, whipped cream, or butter.
Notes
Add cream cheese inside for a richer filling.
Sprinkle chopped nuts for extra texture.
Use gluten-free bread for a gluten-free version.
Store in fridge up to 3 days; reheat in oven or skillet.
Can be frozen and reheated in oven for best results.
Nutrition
- Serving Size: 2 roll ups
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
