Pumpkin French Toast Roll-Ups: An Easy Recipe

Okay, Mom Tribe, gather ’round! Let’s talk about the glorious, sanity-saving, kid-approved deliciousness that is Pumpkin French Toast Roll-Ups. Yes, you heard right. We’re taking French toast to a whole new level of fun, and sneaking in some veggies while we’re at it (don’t tell the kids!).

I remember the first time I made these. It was a crisp autumn morning, the leaves were falling, and I was trying desperately to get breakfast on the table before the school bus arrived. I needed something quick, easy, and something that would actually get eaten. Enter: Pumpkin French Toast Roll-Ups. The moment my little ones took a bite, their faces lit up. Seriously! And suddenly, the morning chaos felt a little less chaotic.

This isn’t your grandma’s French toast. We’re talking portable, dippable, and perfectly pumpkin-spiced goodness. Plus, the Pumpkin French Toast Roll-Ups are a fantastic way to use up leftover bread, which is always a win in my book. Let’s face it, we’re all just trying to feed our families without losing our minds in the process. So, ditch the same-old breakfast routine and join me in making these ridiculously easy Pumpkin French Toast Roll-Ups. You won’t regret it! I promise!

INGREDIENTS You’ll Need:

Alright, let’s dive into what you need to whip up these little bundles of joy. Trust me, this Pumpkin French Toast Roll-Ups ingredient list is short because mama doesn’t have time for fancy!

• 8 slices of bread: (I usually use white bread, but brioche or challah work great too!)
• 1/2 cup pumpkin puree: (The real deal, not pumpkin pie filling!)
• 1/4 cup milk: (Any kind works – dairy or non-dairy)
• 2 large eggs: (Gives it that French toast richness)
• 2 tablespoons brown sugar: (For that hint of caramel-y sweetness)
• 1 teaspoon pumpkin pie spice: (Because it’s not fall without it!)
• 1/4 teaspoon vanilla extract: (Adds a touch of warmth)
• 2 tablespoons butter: (For greasing the pan – essential!)
• Optional: Cream cheese, softened: (For a decadent filling – more on that later)
• Optional: Maple syrup, powdered sugar, or whipped cream: (For serving)

Mom-tested ingredient swaps: No worries if you don’t have pumpkin pie spice – I use a mix of cinnamon, ginger, nutmeg, and cloves all the time in my Pumpkin French Toast Roll-Ups. It works just as well!

You can grab most of these ingredients at Target or Walmart while doing your regular grocery run. I swear I live there!

This Pumpkin French Toast Roll-Ups recipe doesn’t have to break the bank. Using store-brand ingredients works great, and leftover pumpkin puree can be frozen for later use!

Here’s a Pumpkin French Toast Roll-Ups trick that saved my sanity: I prep the pumpkin mixture the night before. That way, in the morning, all I have to do is dip and cook!

My family loves when I add a smear of cream cheese to the bread before rolling it up. It adds a little tang and makes them extra special.

Storage Wisdom for Leftovers: If you have any leftover Pumpkin French Toast Roll-Ups (highly unlikely!), store them in an airtight container in the fridge for up to 2 days. Reheat them in the microwave or oven.

Let’s Make it Happen!

Okay, fellow kitchen warriors, let’s get cooking! Here’s how to turn those simple ingredients into Pumpkin French Toast Roll-Ups that will make your family cheer.

1. Prep the Pumpkin Mixture: In a medium bowl, whisk together the pumpkin puree, milk, eggs, brown sugar, pumpkin pie spice, and vanilla extract. Make sure it’s all well combined. We don’t want any pumpkin lumps!
2. Prep the Bread: Lightly flatten each slice of bread with a rolling pin or your hands. This helps them roll up easier. If you’re using cream cheese, spread a thin layer on each slice. This is where you could create some Pumpkin cream cheese roll ups.
3. Roll ‘Em Up: Starting at one end, tightly roll up each slice of bread. Think of it like rolling a tiny little sleeping bag.
4. Dip and Cook: Dip each roll-up into the pumpkin mixture, making sure all sides are coated. Don’t soak them for too long, or they’ll get soggy.
5. Cook ‘Em Up: Melt the butter in a large skillet or griddle over medium heat. Place the roll-ups in the skillet, seam-side down, and cook for about 2-3 minutes per side, or until golden brown and cooked through. Your Pumpkin French Toast Roll-Ups should smell amazing by now.
6. Serve and Enjoy: Serve immediately with maple syrup, powdered sugar, or whipped cream. Feel free to sprinkle with extra pumpkin pie spice for extra flavor!

Here’s where I used to mess up my Pumpkin French Toast Roll-Ups – don’t make my mistake! I used to soak the bread for too long and the roll-ups would fall apart in the pan. A quick dip is all you need!

In my chaotic kitchen, this Pumpkin French Toast Roll-Ups usually takes about 20 minutes from start to finish. Perfect for those busy mornings!

While your Pumpkin French Toast Roll-Ups is doing its thing, pour yourself that well-deserved coffee! You deserve it! This is also a great time to unload the dishwasher or pack lunches.

Don’t panic if your Pumpkin French Toast Roll-Ups looks a little wonky at first. They’ll still taste delicious! Imperfect is perfectly okay in my book!

How We Love to Eat This!

Alright, so you’ve made these amazing Pumpkin French Toast Roll-Ups, now what? Here’s how we love to devour them in my house!

The kids devour this Pumpkin French Toast Roll-Ups when I serve it with a side of fresh fruit and yogurt. It’s a balanced breakfast that keeps them full until lunchtime!

These Pumpkin French Toast Roll-Ups are perfect for those lazy weekend brunches or even a quick and easy weeknight breakfast-for-dinner. It’s such a versatile meal.

Presentation tips that actually matter to families: Cut the roll-ups in half and arrange them on a plate with a small bowl of maple syrup for dipping. It looks fancy, but it’s super simple!

We also love to make these for holiday gatherings. They’re always a crowd-pleaser, and they’re so easy to make in large batches.

Leftover ideas: If you have any leftover Pumpkin French Toast Roll-Ups, chop them up and add them to a breakfast bowl with granola and berries.

Seasonal variations: In the summer, we use strawberry puree instead of pumpkin. In the winter, we add a dash of cinnamon to the cream cheese filling.

My best friend tried my Pumpkin French Toast Roll-Ups and now she makes them for her kids every week. She said it’s the only way she can get them to eat pumpkin!

If you wanted to take this recipe up a notch, you could consider adding the pumpkin filling to a larger dough and checking out a similar recipe like these Cinnamon Roll French Toast Rolls.

FAQs: Your Questions Answered

Okay, Mom Tribe, let’s tackle some of those burning questions you might have about making these Pumpkin French Toast Roll-Ups.

• Can my picky eater handle this Pumpkin French Toast Roll-Ups? Honestly, it depends on the picky eater! But the pumpkin flavor is pretty mild, and the sweetness usually wins them over. You can also try adding a little extra cinnamon or brown sugar to make them even more appealing.
• What if I burn my Pumpkin French Toast Roll-Ups? (Asking for a friend… okay, it was me!) We’ve all been there! If they’re just slightly burnt, you can try scraping off the burnt parts with a knife. But if they’re completely charred, it’s best to start over. Lower the heat and keep a close eye on them next time!
• Can I make this Pumpkin French Toast Roll-Ups ahead for meal prep? Yes! You can assemble the roll-ups the night before and store them in the fridge. Just make sure to cover them tightly so they don’t dry out. Then, in the morning, just dip and cook!
• Can I freeze these Pumpkin French Toast Roll-Ups? Yes, you can! Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep for up to 2 months. To reheat, thaw them overnight in the fridge and then microwave or bake them until warmed through.
• What other fillings can I use? The possibilities are endless! Try Nutella, jam, apple butter, or even savory fillings like ham and cheese.
• Can I use gluten-free bread? Yes, you can! Just make sure to flatten the bread gently, as gluten-free bread can be more delicate.
• Can I make these Pumpkin French Toast Roll-Ups vegan? Absolutely! Use plant-based milk and eggs, and vegan butter.

For another Fall-inspired treat, check out these Pecan Pumpkin Pie French Toast Roll Ups.

Final Thoughts:

These Pumpkin French Toast Roll-Ups are more than just a breakfast recipe; they’re a little slice of fall happiness. They’re easy, delicious, and a surefire way to get your family excited about breakfast (or dinner!).

My Pumpkin French Toast Roll-Ups Mom Hacks:

• Prep ahead: Make the pumpkin mixture the night before to save time in the morning.
• Get the kids involved: Let them help roll up the bread!
• Don’t be afraid to experiment: Try different fillings and toppings to find your family’s favorite combination.

Here are a few family-tested Pumpkin French Toast Roll-Ups variations:

• Chocolate Chip: Add chocolate chips to the pumpkin mixture or sprinkle them on top of the roll-ups after cooking.
• Nutty: Sprinkle chopped nuts on top of the roll-ups before cooking.
• Spiced Cream Cheese: Mix a little pumpkin pie spice into the cream cheese filling for an extra boost of flavor.

My son loves the chocolate chip version, while my daughter prefers the classic maple syrup. My husband usually goes for the Pumpkin spice roll ups option with extra whipped cream.

These Pumpkin French Toast Roll-Ups reminds me of another family favorite, the Pumpkin French Toast Roll-ups – Simply Sated.

I hope you and your family love these Pumpkin French Toast Roll-Ups as much as we do. Remember, cooking doesn’t have to be perfect, it just has to be made with love (and maybe a little bit of pumpkin spice!). Now go forth and create some mealtime magic! You got this, mama!