Pumpkin French Toast Roll-Ups are a fun twist on a classic breakfast favorite, combining the warm flavors of pumpkin and cinnamon with fluffy bread rolled up into bite-sized pieces. These roll-ups soak up a spiced egg mixture and get beautifully golden when cooked, making each bite soft, sweet, and just a little bit crispy on the outside.
I love making these when the weather turns cooler because they feel like a cozy hug on a plate. I usually sprinkle a bit of powdered sugar on top or drizzle with maple syrup to bring out all the pumpkin goodness. It’s also a great way to use up leftover pumpkin puree if you have any hanging around from pie or other baking adventures.
These roll-ups are perfect for serving to kids or guests because they’re easy to eat and super fun to make together. I like to roll them up and then keep them warm in the oven while finishing the batch, so everyone gets a nice warm bite. They make breakfast feel a little special without any fuss, which is always a win in my book!
Key Ingredients & Substitutions
White Bread: Using soft white bread is great because it rolls easily without cracking. If you prefer, try brioche or challah for a richer taste, or gluten-free bread if needed. Just make sure to remove the crusts for smoother rolling.
Pumpkin Puree: This adds natural sweetness and a lovely fall flavor. You can substitute canned sweet potato or butternut squash puree if pumpkin isn’t available. Avoid pumpkin pie filling since it has added sugar and spices.
Cream Cheese: It makes a creamy center and balances the pumpkin’s earthiness. For a dairy-free option, try vegan cream cheese or mascarpone. You could also use ricotta or even peanut butter for a twist.
Spices (Cinnamon & Nutmeg): These warm spices enhance the pumpkin flavor. Feel free to add a pinch of ginger or cloves for more depth, or omit if you prefer a milder taste.
How Can You Make Perfectly Rolled, Crispy French Toast Roll-Ups?
Rolling the bread tightly and cooking evenly is key for tasty, crispy roll-ups. Here’s how to get it right:
- Use a rolling pin to flatten the bread so it rolls easily without tearing.
- Spread cream cheese thinly but fully to avoid clumps when rolling.
- Dip each roll-up thoroughly in the egg-pumpkin mix, making sure every side is coated for flavor and crispness.
- Cook over medium heat, not too hot, to get golden brown without burning the coating.
- Turn roll-ups gently and often for even cooking and to keep the filling inside.
Finally, keep cooked roll-ups warm in a low oven while finishing the batch. This way, everyone can enjoy warm, crispy bites together!
Equipment You’ll Need
- Rolling pin – helps flatten bread evenly, making it easy to roll without tearing.
- Nonstick skillet or frying pan – cooks the roll-ups evenly and prevents sticking.
- Mixing bowls – use one for the egg mixture and another for softening cream cheese.
- Whisk or fork – perfect for beating the eggs and mixing spices smoothly.
- Spatula – for turning roll-ups gently without breaking them.
- Plate lined with paper towels – absorbs excess oil to keep roll-ups crisp.
Flavor Variations & Add-Ins
- Add a sprinkle of chopped pecans or walnuts inside the roll-ups for added crunch and nuttiness.
- Swap cream cheese for peanut butter or almond butter to give a rich, nutty twist.
- Mix in a teaspoon of pumpkin pie spice or ginger to deepen the warm, spiced flavor.
- For a fruity version, add a few small apple or pear slices inside the roll-ups before cooking.
Pumpkin French Toast Roll-Ups
Ingredients You’ll Need:
- 8 slices white bread, crusts removed
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 3 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- ¼ cup powdered sugar (for dusting)
- Butter or oil for frying
- Maple syrup or cinnamon sugar, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so you can enjoy these warm, delicious roll-ups in around 25 minutes. It’s quick enough for a special weekend breakfast or brunch treat!
Step-by-Step Instructions:
1. Make the Pumpkin Egg Mixture:
In a medium bowl, whisk together the eggs, milk, pumpkin puree, cinnamon, nutmeg, and vanilla extract until everything is smooth and blended well.
2. Prepare and Roll the Bread:
Use a rolling pin to flatten each slice of bread gently until it’s thin but still holds together. Spread a thin layer of softened cream cheese over each slice, then roll up tightly from one edge, making sure the cream cheese stays inside.
3. Cook the Roll-Ups:
Heat butter or oil in a skillet over medium heat. Dip each roll-up in the pumpkin egg mixture, coating all sides, then place them seam side down in the skillet. Cook and turn occasionally until golden brown and cooked through, about 2–3 minutes per side.
4. Serve and Enjoy:
Transfer the cooked roll-ups to a plate and dust with powdered sugar. Serve warm with maple syrup or cinnamon sugar if you like. These are best enjoyed fresh and gooey!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw the pumpkin puree completely and drain any excess liquid if needed. This helps keep the egg mixture from becoming too watery and ensures your roll-ups hold together nicely.
Can I Make Pumpkin French Toast Roll-Ups Ahead of Time?
You can assemble the roll-ups and keep them covered in the fridge for a few hours before cooking. However, they’re best enjoyed fresh and warm right after cooking for the best texture and flavor.
How Should I Store Leftovers?
Store any leftover roll-ups in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave until warmed through, but note they may lose some crispiness.
Can I Substitute the Cream Cheese Filling?
Absolutely! Try using peanut butter, almond butter, or mascarpone for different flavors. Just spread your choice of filling thinly and roll as usual.