Pumpkin Spiced French Toast (With Cream Cheese Filling)

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This pumpkin spiced French toast is the perfect fall breakfast treat. It only takes a few minutes to whip up and is perfect for the whole family!

Pumpkin spiced french toast rollups

This pumpkin spiced French toast pairs well with a simple homemade cream cheese topping. You can fill the toast with the cream cheese mixture to make roll-ups or drizzle it on top of the slices. You can also serve it with some maple syrup, crushed nuts, or as is! However you choose to serve, those warm spiced flavors will definitely shine through!

WHAT YOU’LL NEED

Here is what you’ll need to make this pumpkin spiced French toast:

Ingredients to make pumpkin spiced french toast.
  • Pumpkin Puree: Be sure to get the unsweetened variety, not the ones that are marked pumpkin pie filling.
  • Bread Slices: I use whole wheat bread in this recipe, but any type of bread works well. My absolute favorite type of bread to use for an indulgent treat is brioche bread!
  • Eggs: Used as a binder to help firm up the liquids in the bread.
  • Milk: I used whole milk in this recipe, but dairy-free alternatives work as well.
  • Pumpkin Spice: Warm spice combination for added flavor.
  • Vanilla: Used to add flavor and enhance the natural sweetness.
  • Maple Syrup: The main source of sweetness in this French toast.
  • Butter: To grease the pan.
  • Cream Cheese: For the optional cream cheese filling/drizzle. Make sure it is softened before use.

PROCESS

  1. Remove the crusts from the bread slices and roll them out flat using a rolling pin. (If you are making normal French toast slices, you can skip this step and dip the whole slices into the custard).
  2. Mix together the softened cream cheese, 1 tablespoon of maple syrup, and 1/4 teaspoon of vanilla extract until smooth.
  3. Spread the cream cheese mixture on each bread slice, leaving a little space at the ends. Roll each slice into a tight log.
  4. Whisk together the pumpkin puree, eggs, milk, pumpkin spice, maple syrup, and vanilla to form the custard. 
  5. Dip each stuffed log/slice into the batter, shaking off any excess, and set aside.
  6. Melt some butter in a pan on medium/low heat and cook the logs/slices until they are browned on both sides.
Steps to make pumpkin spiced french toast.

STORAGE INSTRUCTIONS

Once cooled, store the french toast in an airtight container and refrigerate for up to 2 days. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may reheat in a pan or in the microwave for a few seconds until warmed through.

Pumpkin spiced french toast served with fruits.

SUBSTITUTIONS

  • Milk: The milk may be replaced with a dairy-free alternative like coconut milk or oat milk.
  • Eggs: The egg may be replaced with unsweetened applesauce. It may also be replaced with a flax egg.
  • Pumpkin Spice: The pumpkin spice may be replaced with a mixture of cinnamon and nutmeg.
  • Cream Cheese: The cream cheese is optional and may be omitted. You may also fill the rollups with other spreads such as peanut butter.
Pumpkin french toast with cream cheese drizzle

RECIPE NOTES

  • You may use this batter to make pumpkin cheesecake roll-ups or plain pumpkin French toast slices.
  • Brioche bread is great to use for a decadent breakfast treat! The sweetness and fluffiness of brioche bread pair perfectly with the pumpkin flavors!
Pumpkin french toast with cream cheese drizzle

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Pumpkin french toast with cream cheese drizzle
5 from 4 votes

Pumpkin Spiced French Toast

This pumpkin spiced French toast is the perfect fall breakfast treat. It only takes a few minutes to whip up and is perfect for the whole family!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 6 servings

Ingredients 

For The Custard Mixture

For The Cream Cheese Filling/Drizzle

  • 3 oz cream cheese, softened
  • 1 tbsp maple syrup
  • ¼ tsp vanilla extract

Instructions 

  • Remove the crusts from the bread slices and roll them out flat using a rolling pin. (If you are making normal French toast slices, you can skip this step and dip the whole slices into the custard).
  • Mix together the softened cream cheese, 1 tablespoon of maple syrup, and 1/4 teaspoon of vanilla extract until smooth.
  • Spread the cream cheese mixture on each bread slice, leaving a little space at the ends. Roll each slice into a tight log.
  • Whisk together the pumpkin puree, eggs, milk, pumpkin spice, maple syrup, and vanilla to form the custard. 
  • Dip each stuffed log/slice into the batter, shaking off any excess, and set aside.
  • Melt some butter in a pan on medium/low heat and cook the logs/slices until they are browned on both sides.

Notes

  • You may use this batter to make pumpkin cheesecake roll-ups or plain pumpkin French toast slices.
  • Brioche bread is great to use for a decadent breakfast treat! 
  • The sweetness and fluffiness of brioche bread pair perfectly with the pumpkin flavors!

Nutrition

Calories: 164.03kcal, Carbohydrates: 19.91g, Protein: 5.16g, Fat: 7.12g, Saturated Fat: 3.45g, Polyunsaturated Fat: 0.81g, Monounsaturated Fat: 1.76g, Trans Fat: 0.01g, Cholesterol: 42.5mg, Sodium: 191.39mg, Potassium: 116.64mg, Fiber: 1.43g, Sugar: 6.91g, Vitamin A: 1831.62IU, Vitamin C: 0.51mg, Calcium: 72.61mg, Iron: 1.32mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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6 Comments

    1. Hi Lindsay! It would be a matter of parental discretion, some parents choose to wait until after age 1 to add maple syrup to foods while some parents offer a little in moderation beforehand. I personally served these rollups to my 11 month old with the maple syrup included since it is such a small amount but it can be omitted as well😊

  1. 5 stars
    We have had such a hard time getting our girl (one) interested in solids. She usually takes a bite or two and then is done. I made these for her and she loved them! Thank you for a wonderful recipe, you’ve made me one happy mama.

    Can’t wait to try your others!

  2. 5 stars
    HUGE hit with my girls! (2yo and 10mo) didn’t have any cream cheese so I made regular slices. used a 4oz jar of pumpkin baby food and it worked perfectly. my 2yo was asking for more as I was making them, could barely keep up!

    1. I am so happy to hear that both of your girls enjoyed them! And thank you for sharing that they still worked out well with the pumpkin baby food!😊