Pumpkin French Toast Roll-Ups are a fun twist on a classic breakfast favorite! These little roll-ups are filled with a creamy, pumpkin-spiced filling and cooked until golden and crispy. The soft bread wraps around the sweet and cozy pumpkin goodness, making each bite perfectly satisfying and easy to enjoy.
I love making these pumpkin roll-ups when I want something a little special but quick for breakfast or brunch. They come together fast, and the pumpkin flavor makes me think of crisp fall mornings. A tip I like to share is to make sure the filling is smooth and spread it evenly, so every bite has that yummy pumpkin taste without getting messy.
These roll-ups are great served with a drizzle of maple syrup or a sprinkle of powdered sugar on top. I often pair them with a cup of hot coffee or warm apple cider for the ultimate cozy start to the day. They’re a hit with both kids and adults, and I find they bring a little festive fun to the breakfast table anytime pumpkin craving strikes!
Key Ingredients & Substitutions
Bread: I recommend white sandwich bread for its softness and shape, which rolls well without tearing. If you want a healthier option, try whole wheat or brioche for extra flavor and richness.
Pumpkin Puree: Use canned pumpkin puree for its smooth texture and flavor. If you only have fresh pumpkin, roast and puree it first. Avoid pumpkin pie filling—it has added sugars and spices.
Cream Cheese: This adds creaminess to the filling. You can swap it with mascarpone or a soft ricotta for a lighter texture.
Spices: Pumpkin pie spice is a blend of cinnamon, nutmeg, and cloves. If you don’t have it, use cinnamon and a pinch of nutmeg instead for warmth.
Egg Mixture: The custard helps soak and bind the bread. Whole milk gives creaminess, but you can use almond or oat milk for a dairy-free twist.
How Can I Keep the Roll-Ups from Falling Apart?
The key to perfect roll-ups is rolling and cooking gently so they hold their shape without leaking the filling.
- Flatten bread slices with a rolling pin so they roll smoothly.
- Spread filling evenly but leave a small border to avoid overflow.
- Roll tightly but gently to keep shape without cracks.
- When dipping in the egg mixture, coat quickly to avoid soggy bread.
- Cook seam side down first in butter to seal the roll and prevent unrolling.
- Turn carefully with tongs to brown all sides without breaking the rolls.
These steps keep your roll-ups intact and nicely golden all over—perfect for tossing cinnamon sugar and syrup on top.
Equipment You’ll Need
- Rolling pin – helps flatten the bread evenly, so it rolls up without cracking.
- Large skillet or nonstick frying pan – cooks the roll-ups evenly and gives a nice golden crust.
- Shallow bowl – perfect for whisking the egg and milk mixture for dipping the bread.
- Spatula or tongs – makes flipping the roll-ups easy without breaking them apart.
- Mixing bowl – for making the pumpkin cream cheese filling smoothly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts into the filling for a crunchy texture and nutty flavor.
- Swap pumpkin puree with sweet potato puree to give a slightly different sweet and earthy taste.
- Mix in a handful of mini chocolate chips in the filling for a touch of melty chocolate goodness.
- Try adding a sprinkle of ground ginger or cloves in the egg mixture for a bit more spice kick.
Pumpkin French Toast Roll-Ups
Ingredients You’ll Need:
- 8 slices white sandwich bread, crusts removed
- ½ cup canned pumpkin puree
- 4 oz cream cheese, softened
- ¼ cup powdered sugar, divided
- 1 teaspoon pumpkin pie spice, divided
- 3 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoons butter
- ½ cup granulated sugar
- Maple syrup, for serving
- Whipped cream, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s a quick and easy breakfast that comes together fast, especially if you have things ready ahead, like softened cream cheese and pre-measured spices.
Step-by-Step Instructions:
1. Make the Pumpkin Filling:
In a bowl, mix the softened cream cheese, pumpkin puree, 2 tablespoons powdered sugar, and ½ teaspoon pumpkin pie spice until smooth. Set this filling aside for now.
2. Prepare the Bread:
Use a rolling pin to flatten each slice of bread. This will make rolling easier and prevent cracking.
3. Spread and Roll:
Spread a thin layer of the pumpkin cream cheese filling on each flattened bread slice. Then carefully roll each slice tightly and put them aside.
4. Make the Egg Custard:
In a shallow bowl, whisk together the eggs, milk, vanilla, remaining powdered sugar, remaining pumpkin pie spice, and cinnamon to make your dipping custard.
5. Cook the Roll-Ups:
Heat butter over medium heat in a skillet. Dip each rolled bread slice into the egg mixture, coating it well but not soaking it. Place the roll-ups seam side down in the skillet and cook until golden brown on each side, about 2-3 minutes per side. Use care when turning to keep them intact.
6. Roll in Sugar and Serve:
Mix granulated sugar with a little cinnamon. While the roll-ups are still warm, roll them in this sugar mixture to coat. Serve them with whipped cream and maple syrup drizzled on top. Enjoy!
Can I Use Whole Wheat or Gluten-Free Bread?
Yes! Whole wheat works well for a heartier roll-up, and gluten-free bread can be used too—just make sure it’s sturdy enough to roll without breaking. Flatten the slices gently to avoid tearing.
How Do I Store Leftovers?
Store any leftover roll-ups in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over low heat or in the microwave, but they’re best enjoyed fresh for maximum crispness.
Can I Prep These Ahead of Time?
Absolutely! You can prepare and assemble the roll-ups the night before, keep them covered in the fridge, and cook them just before serving. This saves you time in the morning!
What Can I Use Instead of Cream Cheese?
If you want a lighter filling, try mascarpone or ricotta cheese. For a dairy-free version, soften and use a plant-based cream cheese alternative instead.
