Yummy Pumpkin French Toast Roll-Ups

Okay, grab your aprons, let’s head to the kitchen, and get ready to whip up something truly special!

You know, there are certain smells that just scream “fall” to me, and nothing quite tops the aroma of pumpkin spice wafting through the house. It instantly transports me back to cozy Sundays with my family, the leaves changing outside, and the oven working overtime. That’s exactly what this recipe for Pumpkin French Toast Roll-Ups does for me.

I remember the first time I tried making something like this. It was a Pinterest fail of epic proportions! The bread was soggy, the filling oozed everywhere, and honestly, it looked like a hot mess. But, like any determined cook, I wasn’t about to give up. After a few tweaks and a whole lot of taste-testing (the best part, right?), I finally landed on a recipe that was not only delicious but also surprisingly easy to make, even on busy weekday mornings.

This Pumpkin French Toast Roll-Ups recipe has become a staple in our home. My kids absolutely adore them, and my husband pretends he’s not as excited as they are, but I always catch him sneaking a few extra when no one’s looking. I think it’s the perfect blend of sweet and savory, with that comforting pumpkin spice flavor that just makes everyone happy. This fall-inspired dish is a guaranteed crowd-pleaser, perfect for those crisp mornings when you crave something warm and satisfying.

One of my biggest struggles in the kitchen is finding recipes that are quick, easy, and that the whole family will actually eat! So, when I stumbled upon the idea of Pumpkin French Toast Roll-Ups, I knew I had to give it a try. The “aha” moment came when I realized that using slightly stale bread actually made the roll-ups easier to assemble and prevented them from getting too soggy. See, even mistakes can lead to delicious discoveries! This recipe fits perfectly into our busy family life because it can be prepped ahead of time, leaving you with just a few minutes of cooking in the morning.

I first started experimenting with Pumpkin French Toast Roll-Ups about five years ago, and I’ve been perfecting it ever since. It started as a way to use up leftover bread, but it quickly evolved into a beloved fall breakfast treat. I love the versatility of this recipe; you can easily adapt it to your family’s preferences, whether that’s adding a hint of cinnamon or a dash of nutmeg. It’s also a great way to get the kids involved in the kitchen, as they can help with spreading the filling and rolling up the bread.

Now, enough chit-chat! Let’s get cooking! I promise, this Pumpkin French Toast Roll-Ups recipe is easier than you think, and it’s a total crowd-pleaser. Come on, let’s make some delicious memories together! If you love this recipe then be sure to check out this Cinnamon Roll French Toast Bites recipe!

INGREDIENTS:

Here’s what you’ll need to create these delightful Pumpkin French Toast Roll-Ups. Don’t worry, most of these ingredients are probably already in your pantry!

• 1 loaf of sliced bread (I prefer brioche or challah), slightly stale
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 1/4 cup butter, melted, for dipping
• Cinnamon sugar, for coating

I always use full-fat cream cheese for my Pumpkin French Toast Roll-Ups. It gives the filling a richer, creamier texture that’s just irresistible. The higher fat content contributes to a smoother, more decadent filling that perfectly complements the pumpkin spice flavors. For those looking to lighten it up, a reduced-fat cream cheese can be substituted, but be mindful that it may alter the overall texture.

And when making Pumpkin French Toast Roll-Ups, you can often find pumpkin puree on sale at your local grocery store in the fall, so stock up! I usually buy several cans when they are on sale and store them in my pantry so I can make this recipe year-round. But make sure you’re getting pumpkin puree and not pumpkin pie filling, as they are two different things. Pumpkin puree is simply cooked and mashed pumpkin, while pumpkin pie filling contains added spices and sugar.

Here’s a Pumpkin French Toast Roll-Ups trick I learned from my mom: she always adds a tiny pinch of nutmeg to her pumpkin pie spice blend. It gives the Pumpkin French Toast Roll-Ups an extra layer of warmth and flavor. The addition of nutmeg enhances the overall spice profile and adds a subtle complexity to the dish. You can also experiment with other spices like ginger, cloves, or allspice to create your own signature pumpkin pie spice blend. For a great guide to pumpkin spice roll ups, check out Pumpkin French Toast Roll-ups – Simply Sated.

For ingredient prep shortcuts when making Pumpkin French Toast Roll-Ups, I often soften the cream cheese in the microwave for a few seconds to speed things up. Just be careful not to melt it! Microwaving the cream cheese for short intervals, usually around 15-20 seconds, will soften it without causing it to melt. You can also soften it by letting it sit at room temperature for about 30 minutes to an hour. Softened cream cheese is easier to work with and will result in a smoother filling.

To save money, I buy the store-brand pumpkin pie spice instead of the name-brand. It tastes just as good and costs a fraction of the price. Store-brand spices often contain the same quality and blend of spices as their name-brand counterparts but are offered at a more affordable price point. Be sure to check the ingredient list to ensure it contains the spices you’re looking for.

For storage, leftover pumpkin puree can be frozen in ice cube trays for future use. Just pop out a cube or two whenever you need it for a recipe. Freezing pumpkin puree in ice cube trays allows you to conveniently thaw small portions without having to thaw an entire can. Once frozen, transfer the cubes to a freezer-safe bag or container for longer storage.

As for how to prepare the bread, I always purchase my loaves a couple of days in advance to allow it to dry out a bit. It is an important step so the rolls are not soggy when they are cooked. This recipe reminds me a bit of Cinnamon Sugar French Toast Muffins because of how easy it is!

HOW TO MAKE – STEP-BY-STEP:

Alright, let’s dive into the fun part – making these Pumpkin French Toast Roll-Ups! Don’t worry, I’ll walk you through each step as if we’re doing this together in my kitchen. With a little patience and these simple instructions, you’ll be enjoying a warm and delicious breakfast in no time!

1. Prepare the Filling: In a medium bowl, beat together the softened cream cheese, pumpkin puree, sugar, pumpkin pie spice, and salt until smooth and creamy. Set aside.
2. Flatten the Bread: Using a rolling pin, gently flatten each slice of bread. This will make it easier to roll up.
3. Spread the Filling: Spread a thin layer of the pumpkin cream cheese filling evenly over each slice of flattened bread.
4. Roll ‘Em Up: Carefully roll up each slice of bread tightly, starting from one end.
5. Prepare the Custard: In a shallow dish, whisk together the milk and eggs.
6. Dip the Roll-Ups: Dip each roll-up into the milk and egg mixture, making sure to coat all sides.
7. Cook the Roll-Ups: Heat a lightly oiled griddle or skillet over medium heat. Cook the roll-ups for 2-3 minutes per side, or until golden brown and heated through.
8. Dip in Butter and Coat: Dip each cooked roll-up in melted butter, then roll in cinnamon sugar.
9. Serve Immediately: Serve your Pumpkin French Toast Roll-Ups warm and enjoy!

Don’t worry if your Pumpkin French Toast Roll-Ups aren’t perfectly shaped. They’ll still taste amazing! The rustic, homemade look adds to their charm. What matters most is the delicious flavor and the joy of sharing them with your loved ones. Remember, cooking is about experimenting and having fun, so don’t stress over perfection.

I learned the hard way with Pumpkin French Toast Roll-Ups that using bread that’s too fresh will result in soggy roll-ups. Slightly stale bread is the key! The slightly dry texture of stale bread helps it absorb the custard without becoming overly saturated, resulting in a perfectly cooked roll-up. If you don’t have stale bread on hand, you can toast fresh bread lightly in the oven to dry it out.

In my kitchen, Pumpkin French Toast Roll-Ups usually takes about 20 minutes to prep and 15 minutes to cook, so it’s a relatively quick breakfast option. The prep time can be even shorter if you have all your ingredients measured out and ready to go. Cooking time may vary depending on the heat of your griddle or skillet, so keep a close eye on the roll-ups to prevent burning. If the bread is not stale enough, pop it in the oven at a low temp of 200 for just a couple of minutes on each side.

While the Pumpkin French Toast Roll-Ups are cooking, they should smell like warm pumpkin pie and cinnamon. It’s seriously the best aroma! The enticing aroma will fill your kitchen and create a cozy atmosphere, making it even harder to resist these delicious treats. The combination of pumpkin spice, cinnamon, and warm bread is simply irresistible.

Here’s a family-tested Pumpkin French Toast Roll-Ups shortcut: you can assemble the roll-ups the night before and store them in the fridge. Just dip them in the egg mixture and cook them in the morning. This make-ahead option is perfect for busy mornings when you don’t have a lot of time to cook. Storing the assembled roll-ups in the fridge allows the flavors to meld together even more, resulting in an even more delicious breakfast.

Another great recipe is Pecan Pumpkin Pie French Toast Roll Ups if you have pecans on hand! The addition of pecans adds a delightful crunch and nutty flavor that complements the pumpkin spice perfectly. You can also experiment with other nuts like walnuts or almonds to create your own unique variation.

SERVING:

Okay, the Pumpkin French Toast Roll-Ups are ready, and now it’s time to dig in! This is where you can get creative and personalize your serving experience.

The kids love our Pumpkin French Toast Roll-Ups when I serve them with a side of fresh berries and a dollop of whipped cream. It’s the perfect combination of sweet and fruity. The bright colors of the berries and the fluffy texture of the whipped cream add visual appeal to the dish, making it even more enticing. My husband loves to dip his in maple syrup, but I think they’re delicious just as they are.

My go-to side dishes that pair with Pumpkin French Toast Roll-Ups are crispy bacon or sausage. The salty, savory flavors complement the sweetness of the roll-ups perfectly. The combination of sweet and savory creates a well-balanced and satisfying meal. You can also add a side of scrambled eggs or a fruit salad for a more complete breakfast.

This Pumpkin French Toast Roll-Ups is perfect for a weekend brunch, a holiday breakfast, or even a special weekday treat. They’re also great for potlucks and gatherings. Whether you’re hosting a brunch with friends or looking for a special breakfast for your family, these roll-ups are sure to be a hit. They’re also a great option for potlucks, as they are easy to transport and serve.

For presentation tips, I like to arrange the Pumpkin French Toast Roll-Ups on a platter and sprinkle them with powdered sugar and a drizzle of maple syrup. It makes them look extra festive and inviting. The powdered sugar adds a touch of elegance, while the maple syrup enhances the sweetness. You can also garnish the platter with fresh berries, chopped nuts, or a sprinkle of cinnamon for added visual appeal.

If you have extra Pumpkin French Toast Roll-Ups, they can be stored in an airtight container in the fridge for up to 3 days. Just reheat them in the microwave or oven before serving. Reheating the roll-ups in the microwave is the quickest option, but the oven will help retain their crispness. To reheat in the oven, preheat to 350°F (175°C) and bake for about 10-15 minutes, or until warmed through.

I’ve tried a few seasonal Pumpkin French Toast Roll-Ups variations, like adding chopped pecans or walnuts to the filling. You can also experiment with different spices, like cardamom or ginger. The possibilities are endless! Feel free to get creative and customize the recipe to your liking. You can even try adding a layer of Nutella or a sprinkle of mini chocolate chips to the filling for an extra indulgent treat.

My friends always ask for this Pumpkin French Toast Roll-Ups recipe whenever I make them for brunch. They’re always a huge hit! It’s a testament to the deliciousness and simplicity of this recipe. Once you try it, you’ll understand why everyone loves it so much.

FAQs:

Alright, let’s tackle some of those burning questions you might have about making Pumpkin French Toast Roll-Ups. I’ve been there, trust me! I’ve encountered my fair share of kitchen mishaps and recipe fails, so I’m here to help you avoid those common pitfalls and ensure your roll-ups turn out perfectly every time.

• Can I use frozen pumpkin puree for these roll-ups? Absolutely! Just make sure to thaw it completely and drain any excess liquid before using it. Thawing the pumpkin puree in the refrigerator overnight is the best option, as it allows it to thaw gradually and retain its texture.
• What if I don’t have pumpkin pie spice? No problem! You can make your own by combining cinnamon, ginger, nutmeg, and allspice. A good starting ratio is 2 parts cinnamon, 1 part ginger, 1/2 part nutmeg, and 1/4 part allspice. Adjust the amounts to your liking.
• My roll-ups are falling apart when I try to cook them. What am I doing wrong? You might be using bread that’s too fresh or not flattening it enough with the rolling pin. Make sure to use slightly stale bread and flatten it well before rolling it up. Flattening the bread creates a larger surface area for the filling and helps the roll-up hold its shape.
• Can I make these roll-ups ahead of time? Yes, you can assemble the roll-ups the night before and store them in the fridge. Just dip them in the egg mixture and cook them in the morning. This is a great time-saving tip for busy mornings.
• My filling is too runny. How can I fix it? Try adding a tablespoon of powdered sugar or cornstarch to the filling to thicken it up. Adding a dry ingredient will help absorb some of the excess moisture.
• Can I bake these roll-ups instead of cooking them on the stove? Yes, you can bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until golden brown. Baking the roll-ups will result in a slightly different texture than cooking them on the stove, but it’s still a delicious option.
• What kind of bread works best for this recipe? Brioche, challah, or even regular white bread works well. Just make sure it’s slightly stale. The key is to use a bread that will hold its shape and not become too soggy.
• Can I use vegan cream cheese? Yes, you can! I’ve had great success with vegan cream cheese alternatives in this recipe. Just make sure it’s a brand that melts well.

You know what I do when my Pumpkin French Toast Roll-Ups are getting too brown on the outside but not cooked through on the inside? I lower the heat and cover the skillet with a lid. This helps to cook the inside without burning the outside. Covering the skillet creates a steamy environment that helps cook the roll-ups evenly.

My Final Thoughts:

This Pumpkin French Toast Roll-Ups recipe holds a special place in my heart because it’s a dish that my family and I have enjoyed together for years. It’s a simple, comforting, and delicious way to celebrate the flavors of fall. The warm spices and creamy filling evoke feelings of nostalgia and create lasting memories. This recipe is also similar to Pumpkin Cinnamon Rolls, but is not baked! If you love this recipe then I suggest you try Pumpkin Cinnamon Roll French Toast Casserole – Aleka’s Get … as well!

My Pumpkin French Toast Roll-Ups Pro Tips:

• Use slightly stale bread for the best texture.
• Don’t overfill the roll-ups, or the filling will ooze out.
• Cook the roll-ups over medium heat to prevent burning.

I’ve tried a few Pumpkin French Toast Roll-Ups variations with my family, like adding chocolate chips to the filling or using different types of bread. My daughter loves the version with chocolate chips, while my son prefers the classic pumpkin spice flavor. It’s fun to experiment and find new ways to enjoy this recipe.

I hope you’ll give this Pumpkin French Toast Roll-Ups recipe a try and make it your own. Add your favorite spices, experiment with different fillings, and create a dish that your family will love. You can even make French toast dippers pumpkin for the kids! I know you will do great!

I truly hope this Pumpkin French Toast Roll-Ups cooking experience is a success! Don’t be afraid to experiment, have fun, and most importantly, enjoy the process. This recipe makes a great fall breakfast recipe! Happy cooking!

Pumpkin French Toast Roll-Ups

Print Recipe

Pin Recipe

These Pumpkin French Toast Roll-Ups are a fun and delicious fall breakfast treat! Soft bread is filled with a sweet pumpkin cream cheese mixture, dipped in a spiced custard, and cooked to golden perfection.

• Author: Zoubida
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 5 servings
• Category: Breakfast
• Method: Skillet
• Cuisine: American

Ingredients

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• 10 slices white bread, crusts removed
• 4 oz cream cheese, softened
• 1/4 cup pumpkin puree
• 1/4 cup powdered sugar
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup milk
• 2 large eggs
• 1/4 teaspoon vanilla extract
• 2 tablespoons butter
• Maple syrup, for serving
• Powdered sugar, for dusting (optional)

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Instructions

1. In a medium bowl, beat together cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth and creamy.
2. Flatten each slice of bread with a rolling pin.
3. Spread a thin layer of the pumpkin cream cheese mixture evenly over each slice of bread.
4. Roll up each slice of bread tightly and set aside.
5. In a shallow dish, whisk together milk, eggs, and vanilla extract.
6. Melt butter in a large skillet over medium heat.
7. Dip each roll-up into the egg mixture, ensuring all sides are coated.
8. Place roll-ups in the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
9. Serve immediately with maple syrup and a dusting of powdered sugar, if desired.

Notes

For extra flavor, try adding a sprinkle of chopped pecans or walnuts to the pumpkin cream cheese filling. You can also use brioche or challah bread for an even richer flavor.