I have always loved the cozy flavors of fall, and there’s one breakfast that makes this season feel truly special for me: Pumpkin French Toast. I remember the first time I made it, the warm aroma of cinnamon and pumpkin filling my kitchen, instantly transporting me to a crisp autumn morning. Since then, it has become a staple in my home whenever the leaves start to turn and the air carries that unmistakable chill. This recipe combines the comfort of classic French toast with the seasonal sweetness of pumpkin, topped with a swirl of homemade whipped pumpkin butter that makes every bite irresistible.

Why you’ll love this recipe is simple. It’s indulgent yet approachable, sweet but perfectly balanced with spices, and each slice soaks up the egg mixture just right, giving a tender and custardy center while remaining golden and crisp on the outside. The homemade whipped pumpkin butter is the crown on top, adding richness and a hint of sweetness that complements the spiced toast perfectly. Every bite feels like a warm hug on a chilly morning, and it’s hard not to go back for seconds.

This recipe is also incredibly versatile. You can use Texas toast, French bread, challah, or even halved croissants depending on what you have on hand, and it will still turn out perfectly. The pumpkin butter can be made ahead and stored in the refrigerator, making it ideal for busy mornings or for impressing guests during a brunch gathering. You can also adjust the spices according to your taste, increasing the cinnamon or pumpkin pie spice if you love a stronger autumn flavor.

Despite its rich taste, this Pumpkin French Toast is surprisingly budget-friendly. Most ingredients are pantry staples, and pumpkin puree is affordable and keeps well in the fridge. Eggs, milk, and bread are everyday items, making it easy to whip up a batch without spending much. Even the whipped pumpkin butter uses simple ingredients—just butter, pumpkin puree, maple syrup or honey, vanilla, and spices.

Ingredients for this recipe:

4 eggs
2/3 cup milk (whole, low-fat, or skim)
1/2 cup pumpkin puree
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
12 slices Texas toast, French bread, challah, or croissant halves
1/2 cup butter (room temperature)
1/3 cup pumpkin puree
3 tbsp maple syrup or honey
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

With these simple ingredients, you’re ready to create a breakfast that’s comforting, festive, and unforgettable.

How to Make This Recipe

Making Pumpkin French Toast is easier than it looks, and I love how quickly it comes together. First, I set a large non-stick skillet over medium heat and melt a small amount of butter to ensure the toast won’t stick. While the skillet heats, I prepare the custard mixture, which is where the magic happens. In a rectangular baking dish, I whisk together eggs, milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice. This combination creates a smooth and flavorful base that perfectly soaks into the bread slices.

Next, I dip each slice of bread into the mixture, making sure both sides are coated evenly. I let it soak for a few seconds to absorb enough custard but not so long that the bread falls apart. Then, I carefully place the slice on the hot skillet. The sizzling sound is always so satisfying because it means the exterior will turn golden brown while the inside remains soft and custardy. I cook each side for about 2-3 minutes, adjusting the heat as needed, until it reaches that perfect balance of crispy and tender.

Repeat this process with all remaining bread slices. If your skillet isn’t large enough, you can work in batches. I like to keep the finished slices warm in a low oven while I cook the rest so everything can be served together. The smell of cinnamon and pumpkin fills the kitchen, creating a comforting atmosphere that is hard to resist.

Quick and Easy

Despite its gourmet taste, this recipe is quick and easy. The egg mixture comes together in minutes, and the skillet method cooks the toast rapidly. Even the whipped pumpkin butter is simple: I beat room-temperature butter in a small mixing bowl with a hand mixer for 2 minutes until light and fluffy, then add pumpkin puree, maple syrup or honey, vanilla extract, cinnamon, and pumpkin pie spice. One more minute of mixing gives a creamy and flavorful topping that spreads effortlessly over the warm French toast.

Customizable

One of my favorite parts about this recipe is how customizable it is. You can adjust the spices according to your taste—more cinnamon for warmth, extra pumpkin pie spice for a bolder autumn flavor, or a little extra vanilla extract to enhance sweetness. The bread choice is flexible too: Texas toast gives thick, fluffy slices, while challah or croissants offer a slightly richer texture. You can even sprinkle toasted nuts on top for added crunch or drizzle with extra maple syrup for sweetness.

Crowd-Pleasing

This recipe is a true crowd-pleaser. I have served it at family brunches and fall gatherings, and it always disappears quickly. The golden French toast, combined with the creamy, spiced pumpkin butter, appeals to both kids and adults. You can easily double the recipe for larger groups, and because it’s so visually appealing, it’s perfect for serving at holiday breakfasts or casual weekend mornings alike.

Every step of making Pumpkin French Toast is satisfying, from whisking the custard to flipping the golden slices in the skillet. The combination of flavors and textures makes it a breakfast that feels indulgent but is still simple to prepare. Whether you enjoy it solo, with family, or at a festive brunch, this recipe never fails to impress.

FAQs

Can I use bread other than Texas toast?
Absolutely! You can use French bread, challah, or halved croissants. Each type of bread gives a slightly different texture, but all work wonderfully for this recipe. Thick slices soak up the custard nicely without falling apart.

Can I make this recipe ahead of time?
Yes, you can prepare the custard mixture and store it in the fridge for a few hours. You can also make the whipped pumpkin butter ahead and keep it in an airtight container in the refrigerator for up to 5 days.

Can I make it dairy-free?
Yes! Simply use plant-based milk and vegan butter. The flavors remain rich and delicious, and the pumpkin butter will still be creamy and smooth.

How do I store leftovers?
Store leftover French toast in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven for best results, as microwaving may make it slightly soggy.

Can I freeze Pumpkin French Toast?
Yes, you can freeze cooked slices. Place parchment paper between slices and store in a freezer-safe bag. Reheat in the oven at low temperature until warm.

Can I adjust the sweetness?
Definitely. You can reduce or increase the maple syrup or honey in the pumpkin butter according to your preference. This allows you to make it as sweet or subtle as you like.

Pumpkin French Toast Recipe

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Print Recipe

I love cozy fall mornings, and this Pumpkin French Toast is my go-to recipe. It’s sweet, perfectly spiced, and topped with a creamy homemade whipped pumpkin butter. The combination of tender custardy bread and rich pumpkin butter makes every bite irresistible.

Total Time: 11 minutes
Yield: 12 slices 1x

Ingredients

Scale

For French Toast:

4 eggs
2/3 cup milk (whole, low-fat, or skim)
1/2 cup pumpkin puree
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
12 slices Texas toast, French bread, challah, or croissant halves
Small amount of butter for skillet

For Whipped Pumpkin Butter:

1/2 cup butter (room temperature)
1/3 cup pumpkin puree
3 tbsp maple syrup or honey
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

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Instructions

Preheat a large non-stick skillet over medium heat and melt a small amount of butter.
In a rectangular baking dish, whisk together eggs, milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice until smooth.
Dip each bread slice into the egg mixture, coating both sides, and allow it to soak briefly.
Place the soaked bread on the hot skillet and cook for 2-3 minutes per side until golden brown. Repeat with remaining slices, keeping cooked slices warm in a low oven.
To make the pumpkin butter, beat softened butter in a small mixing bowl with a hand mixer for 2 minutes until light and fluffy.
Add pumpkin puree, maple syrup or honey, vanilla extract, cinnamon, and pumpkin pie spice. Beat for another minute until fully combined and fluffy.
Serve the French toast hot with whipped pumpkin butter, maple syrup, and optional toasted nuts.

Notes

Bread choice can vary based on preference.
Pumpkin butter can be made ahead and stored in the refrigerator for up to 5 days.
Adjust spices and sweetness to taste.

Author: Layla
Prep Time: 5 minutes
Cook Time: 6 minutes