Why You’ll Love This Recipe
I like how these roll-ups combine the flavors of pumpkin pie and French toast into one handheld treat. The pumpkin filling is creamy and spiced, the bread gets crisp and golden in the skillet, and the final cinnamon sugar coating makes them taste like mini pumpkin donuts. They’re perfect for breakfast, brunch, or even dessert.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
⅔ cup canned plain pumpkin
⅔ cup granulated sugar, divided
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
12 slices white sandwich bread
2 eggs
4 tablespoons milk
butter, for coating skillet
Directions
In a small bowl, I whisk together the pumpkin, 1/3 cup of the sugar, and the pumpkin pie spice until smooth. I set this mixture aside.
In another shallow dish, I stir together the remaining 1/3 cup of sugar with the cinnamon and set it aside for rolling.
I cut the crusts off each slice of bread and flatten them with a rolling pin. Then I spread a thin layer of the pumpkin mixture over each slice and roll them up tightly.
In a separate shallow dish, I beat the eggs and milk together.
I heat a skillet over medium heat and melt enough butter to coat the bottom. I dip each roll-up into the egg mixture and cook them in batches of 4 or 5, turning often until all sides are golden brown.
As soon as they come out of the skillet, I roll them in the cinnamon sugar mixture until fully coated, then serve them warm.
Servings and Timing
This recipe makes 12 roll-ups. It takes about 15 minutes to prepare, 10 minutes to cook, and is ready in 25 minutes total.
Variations
Sometimes I add a little cream cheese to the pumpkin filling for extra richness. I’ve also tried using brioche or challah bread instead of sandwich bread for a softer, richer texture. For a festive twist, I drizzle them with caramel sauce or dust them with powdered sugar before serving.
Storage/Reheating
These roll-ups are best served fresh, but I store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in a skillet over low heat or pop them in the oven at 350°F for a few minutes to crisp them back up. I avoid microwaving, as it makes them soggy.
FAQs
Can I make these roll-ups ahead of time?
Yes, I prepare and roll them the night before, refrigerate them, and cook them fresh in the morning.
Can I freeze pumpkin French toast roll-ups?
Yes, I freeze them before cooking. When ready, I thaw slightly and cook as directed.
What kind of bread works best?
Soft white sandwich bread works best, but brioche or challah gives a richer flavor.
Can I make them less sweet?
Yes, I reduce the sugar in both the filling and the cinnamon sugar coating.
Can I add nuts to the filling?
Yes, finely chopped pecans or walnuts add a nice crunch.
Do I have to cut off the crusts?
Yes, trimming the crusts helps the bread roll tightly without cracking.
Can I bake these instead of pan-frying?
Yes, I place them on a lined baking sheet and bake at 375°F for about 15 minutes, flipping halfway through.
Can I make them dairy-free?
Yes, I use almond or oat milk and dairy-free butter.
How do I stop them from unrolling while cooking?
I roll them tightly and place the seam side down in the skillet first to seal.
What toppings go well with these roll-ups?
I love serving them with maple syrup, whipped cream, or caramel drizzle.
Conclusion
These pumpkin French toast roll-ups are one of my favorite fall-inspired breakfasts. With their creamy pumpkin filling, crispy golden coating, and sweet cinnamon sugar finish, they feel festive and indulgent while being quick to make. I love serving them warm with a side of coffee for a perfect seasonal treat.
