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There’s something about a warm, homemade breakfast on a cool fall morning that just feels right.
This pumpkin French toast is an easy way to bring those cozy pumpkin-spice flavors to the breakfast table without making anything complicated.
Thick slices of bread are dipped in a pumpkin-spiced egg mixture, then cooked until golden brown.
Add a little maple syrup and a sprinkle of cinnamon, and you have a breakfast that feels perfect for a slow weekend morning.
If you’re looking for more cozy breakfast ideas, my roundup of 7 Fall Breakfast Recipes for Cozy Mornings has plenty of seasonal favorites, including pumpkin cinnamon rolls, pumpkin pancakes, and pumpkin overnight oats.
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Ingredients
- 8 slices thick-cut bread, such as brioche or Texas toast
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup milk
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Butter, for cooking
For Serving
- Maple syrup
- Powdered sugar
- Chopped pecans
- Whipped cream, optional
- Extra cinnamon
How to Make Pumpkin French Toast
1. Make the Pumpkin Mixture
In a shallow bowl, whisk together the eggs, pumpkin puree, milk, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt.
Whisk until the mixture is smooth and well combined.
2. Dip the Bread
Heat a large skillet or griddle over medium heat and add a little butter.
Dip each slice of bread into the pumpkin mixture, turning to coat both sides. Don’t let the bread sit in the mixture too long or it can become soggy.
3. Cook
Place the coated bread onto the hot skillet.
Cook for about 2–3 minutes per side, or until golden brown and cooked through. Add more butter to the skillet as needed.
4. Serve
Serve the pumpkin French toast warm with maple syrup, a dusting of powdered sugar, chopped pecans, and a sprinkle of cinnamon.
For an extra-special fall breakfast, add a little whipped cream on top.
Tips for the Best Pumpkin French Toast
Use thick bread. Brioche, challah, Texas toast, or thick slices of homemade bread work especially well.
Don’t oversoak the bread. A quick dip is enough to coat it without making the center mushy.
Cook over medium heat. The pumpkin mixture can brown quickly, so medium heat gives the inside time to cook without burning the outside.
Make it ahead. Cooked French toast can be refrigerated and reheated in a skillet, toaster oven, or air fryer for an easy weekday breakfast.
More Pumpkin Breakfast Ideas
If you can’t get enough pumpkin this time of year, there are plenty of other cozy recipes to try.
My Pumpkin Pie Protein Overnight Oats make an easy make-ahead breakfast, especially if you’re looking for a higher-protein option.
For something a little more indulgent, try The Best Pumpkin Cinnamon Rolls. They’re soft, gooey, and filled with pumpkin spice flavor.
And if you love pumpkin with your morning coffee, my Easy Pumpkin Spice Protein Latte is another fun fall breakfast drink to try.
For another cozy pumpkin recipe that’s not breakfast, Pumpkin Curry Soup is perfect for chilly fall evenings.
This pumpkin French toast is one of those recipes that’s simple enough for an ordinary Saturday morning but special enough for a fall brunch.
Serve it warm, pour on the maple syrup, and enjoy a little taste of autumn.
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