Pumpkin French Toast Roll-Ups are a fun and tasty twist on classic French toast, featuring soft bread filled with creamy pumpkin and warm spices. They’re golden, sweet, and have a nice little swirl of pumpkin flavor inside every bite. These roll-ups are perfect for bringing a bit of fall coziness to your breakfast table.
I love making these roll-ups when I want something a little different but still super easy and comforting. Rolling the pumpkin filling inside the bread makes each piece feel special and easy to eat, especially with a sprinkle of cinnamon sugar on top. It’s like a little pumpkin surprise wrapped up in each roll.
My favorite way to serve them is with a drizzle of maple syrup and a dusting of powdered sugar. They’re great for a weekend brunch or a special holiday breakfast that everyone will enjoy. I always end up wanting just one more because they’re that good!
Key Ingredients & Substitutions
White Bread: Using plain white sandwich bread works best here because it’s soft and easy to roll. If you want a healthier option, try whole wheat or brioche for a richer taste.
Pumpkin Puree: Canned pumpkin puree adds that warm fall flavor. If you don’t have pumpkin, sweet potato puree works well too for a similar texture and sweetness.
Cream Cheese: This makes the filling creamy and smooth. For a lighter version, try using mascarpone or even ricotta cheese, or a dairy-free cream cheese if needed.
Pumpkin Pie Spice: It’s a blend of cinnamon, nutmeg, cloves, and ginger that gives the roll-ups their cozy taste. If you don’t have it on hand, just mix cinnamon and nutmeg.
Egg Mixture: The beaten eggs with milk soak the bread so it fries up light and fluffy. You can swap milk for any plant-based milk like almond or oat milk for a dairy-free version.
How Do You Prevent the Roll-Ups from Falling Apart While Cooking?
Keeping the roll-ups intact can be tricky but a few simple tips help a lot:
- Flatten the Bread: Use a rolling pin to gently press each slice. This makes it flexible enough to roll without cracking.
- Don’t Overfill: Spread just enough filling to cover but not too much. Too much makes the roll slide apart.
- Seal the Edges: Roll tightly and press the seam down firmly before dipping in the egg.
- Cook Seam Side Down First: Place the roll with the seam on the pan to “seal” it as it cooks and prevent opening.
- Use Medium Heat: Cooking too hot can burn the outside before the inside is cooked. Keep the heat moderate and turn gently.
With these little steps, you’ll get perfectly cooked roll-ups that hold together nicely and taste delicious every time!
Equipment You’ll Need
- Rolling pin – to flatten the bread slices evenly so they roll up easily without cracking.
- Large shallow bowl – perfect for whisking the egg mixture for dipping the roll-ups.
- Small mixing bowl – for combining the pumpkin and cream cheese filling smoothly.
- Nonstick skillet or griddle – cooks the roll-ups evenly and makes flipping easier without sticking.
- Spatula – to gently turn the roll-ups without breaking them.
Flavor Variations & Add-Ins
- Swap pumpkin puree for mashed sweet potato for a milder, naturally sweet twist.
- Add mini chocolate chips inside the filling for a sweet surprise in every bite.
- Mix in chopped toasted pecans for a crunchy texture and nutty flavor.
- Use cinnamon cream cheese instead of plain to boost the warm spice taste.
Pumpkin French Toast Roll-Ups
Ingredients You’ll Need:
For the Roll-Ups:
- 8 slices white sandwich bread, crusts removed
- 4 oz cream cheese, softened
- ½ cup canned pumpkin puree
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice (or cinnamon + nutmeg mix)
For the Egg Batter:
- 2 large eggs
- ¼ cup milk
- ½ teaspoon vanilla extract
For Cooking and Coating:
- Butter or oil, for cooking
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
For Serving:
- Whipped cream (optional)
- Maple syrup (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and cook. It’s quick to mix the filling, roll the bread, and pan-fry the roll-ups until golden and delicious.
Step-by-Step Instructions:
1. Make the Pumpkin Cream Cheese Filling:
In a small bowl, mix together the softened cream cheese, pumpkin puree, brown sugar, and pumpkin pie spice until smooth and well combined.
2. Prepare the Bread:
Using a rolling pin, flatten each slice of bread into a thin rectangle. This helps the bread roll up without cracking.
3. Fill and Roll:
Spread about two tablespoons of the pumpkin cream cheese mixture evenly over each flattened bread slice. Roll each slice tightly into a roll-up.
4. Make the Egg Mixture:
In a shallow bowl, whisk together the eggs, milk, and vanilla extract until fully combined.
5. Combine Sugar and Cinnamon:
On a small plate, mix the granulated sugar and ground cinnamon for coating.
6. Cook the Roll-Ups:
Heat butter or oil in a large skillet or griddle over medium heat. Dip each roll-up into the egg mixture, coating all sides. Place the roll-ups seam side down in the skillet and cook, turning occasionally, until golden brown on all sides and cooked through (about 2–3 minutes per side).
7. Coat with Cinnamon Sugar:
Immediately roll the hot roll-ups in the cinnamon sugar mixture until fully coated.
8. Serve:
Serve warm with a dollop of whipped cream and a drizzle of maple syrup on top for extra sweetness and deliciousness.
Can I Use Whole Wheat or Gluten-Free Bread?
Yes! Just make sure the bread is soft and fresh so it rolls easily. If using gluten-free bread, flatten it gently to prevent tearing.
Can I Make Pumpkin French Toast Roll-Ups Ahead of Time?
You can assemble the roll-ups and refrigerate them for up to 24 hours before cooking. Just cover tightly and cook them fresh when ready for best texture.
How Should I Store Leftovers?
Store leftover roll-ups in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave to keep them from drying out.
Can I Substitute the Pumpkin Pie Spice?
Absolutely! Mix ½ teaspoon cinnamon with ¼ teaspoon each of ground nutmeg and ginger as an easy homemade pumpkin pie spice blend.
