Pumpkin French Toast


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Pumpkin French Toast — This pumpkin french toast is full of rich pumpkin, cinnamon, and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven!

three slices of Pumpkin French Toast topped with butter and maple syrup

Best Ever French Toast … with Pumpkin!

What’s better than regular French toast? Pumpkin french toast, of course. Thick slices of bread coated with pumpkin, cinnamon, and brown sugar. Can you smell it from there?

After griddling up the thick slices of French toast and drenching it with syrup, I was in comfort food heaven. The pumpkin flavor shines through without being too intense. It’s a nice change from regular French toast and perfect for fall.

This pumpkin pie-flavored french toast makes about eight slices and I took half and froze them. On busy mornings, I pop a slice into the toaster for my daughter and I feel good knowing she has a home-cooked breakfast but I don’t have to do any home-cooking at 7am. Score.

spearing a stack of Pumpkin French Toast with a fork

Pumpkin French Toast Ingredients 

This recipe for pumpkin french toast is reminiscent of classic french toast, with the addition of pumpkin puree and extra spices. Nothing fancy and no special ingredients required! 

For this homemade french toast recipe, you’ll need:

  • Eggs
  • Milk (I used Silk Unsweetened Vanilla Almond Milk)
  • Pumpkin puree
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • Pumpkin pie spice
  • Cinnamon 
  • Ground nutmeg
  • Butter
  • Texas toast
  • Maple syrup (for serving) 

The milk I used was Silk Unsweetened Vanilla Almond Milk and I love it. It only has 30 calories per 8 ounces, tastes great, and if I need a milk for baking, vegan or otherwise, it’s what I use most often. 

All Silk products are dairy-free and gluten-free and I like that Silk is committed to and believes in the benefits of a plant-based diet.

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

pouring maple syrup onto Pumpkin French Toast 

How to Make Pumpkin French Toast

Homemade spiced pumpkin french toast couldn’t be easier to make! 

Full instructions are provided in the recipe card below, but here’s an overview of the recipe steps: 

  1. Whisk together the dipping mixture and dunk each slice of Texas toast into it. Give it a good 30 seconds on either side so the bread has enough time to soak it up. 
  2. Butter your pre-heated skillet and cook each piece of french toast for roughly 3 to 4 minutes per side. Try not to flip the french toast too much, otherwise it won’t become golden and crisp on the outside. 
  3. Serve the pumpkin french toast immediately with maple syrup and dig in! 
stack of homemade french toast on white plate

Recipe FAQs

What’s the Best Bread for French Toast?

I used this thick French toast bread from my local grocery store, but any thick-sliced white bread will do. Think: challah, brioche, and french bread. If possible, use day-old bread (it’s less likely to fall apart in the dipping mixture if it’s a little stale). 

Can This Recipe Be Made in Advance? 

Absolutely! As I mentioned already, I like to make a full batch and either refrigerate or freeze the leftovers for later. I pop a slice into the toaster for my daughter’s breakfast before school.

With that being said, the pumpkin spice french toast is best when it’s first made. So while it’s a great make-ahead option for yourself and your family, I wouldn’t necessarily make it in advance if I were having guests over for the holidays. 

How to Freeze French Toast

This pumpkin french toast can easily be frozen. You’ll first need to let it cool to room temperature, then place the slices on a baking tray and freeze. Once frozen, seal the french toast in a freezer bag. (Freezing it first on a baking tray prevents the french toast from getting squished in the bag!). 

Pumpkin French Toast - Don't even think about skipping breakfast when you can have this! It's fast, easy, and packed with pumpkin flavor!!!

Tips for the Making French Toast with Pumpkin Puree

Pumpkin: Make sure to use pure pumpkin puree for this homemade french toast recipe and not canned pumpkin pie filling. Pumpkin pie filling will give this pumpkin french toast a completely different flavor. 

Milk: If you don’t have almond milk on hand, you can use another milk instead. Any milk, dairy or non-dairy, will work for this recipe. Just make sure that whatever you’re using is unsweetened. 

Spices: If desired, you can play around with the spices in this french toast recipe. Add more pumpkin pie spice to really amp up the pumpkin flavor, or add a dash of other warming spices like ginger or cloves. 

Pumpkin French Toast — This pumpkin french toast is full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven!

Topping Ideas for Pumpkin French Toast

Maple syrup is the obvious choice for topping your pumpkin spiced french toast. Other toppings to try include:

  • Salted Caramel Sauce
  • Whipped cream
  • Chopped nuts (walnuts or pecans would be great!)
  • Butter
  • Fresh berries
  • Pumpkin butter
  • Powdered sugar
  • Chocolate chips
Pumpkin French Toast — This pumpkin french toast is full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven!

What to Serve with French Toast 

Since this is a sweet breakfast recipe, I like to pair it with savory sides like bacon, breakfast sausage, or eggs. Or, try pairing the pumpkin pie french toast with one or more of the following dishes: 

Pin This Recipe

4.54 from 13 votes

Pumpkin French Toast

By Averie Sunshine
This pumpkin french toast is full of rich pumpkin, cinnamon and brown sugar flavor. After drenching it with syrup, you’ll be in comfort food heaven!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 slices
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  • 3 large eggs
  • ¾ cup Silk Unsweetened Vanilla Almond Milk
  • ½ cup pumpkin puree
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon ground nutmeg
  • butter, for griddle or pan and for serving
  • 8 slices Texas toast or thick-sliced French toast bread*
  • Maple syrup, for serving


  • Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two before you’ll need it; set aside.
  • In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, cinnamon, nutmeg, and whisk until combined.
  • Butter the griddle or skillet.
  • Dip 1 slice of bread into the coating mixture for about 10 seconds, flipping over once, and making sure it’s well-coated before adding to griddle. Repeat with all slices of bread until coating mixture is gone.
  • Cook for about 3 to 4 minutes per side, or until as done and browned as desired. Add more butter to griddle or skillet as necessary and wipe griddle with paper towel as necessary to remove black bits.
  • Serve immediately with butter and maple syrup or your favorite topping.
  • French toast is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months and can be gently reheated in the micro or toaster.


*You need to use thick-cut white bread for this recipe, preferably something that's a day old. Brioche, challah, and french bread would all work too.


Serving: 1, Calories: 337kcal, Carbohydrates: 53g, Protein: 7g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 90mg, Sodium: 283mg, Fiber: 2g, Sugar: 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Homemade French Toast Recipes: 

All of my French toast recipes! 

Savory French Toast Bake with Bacon and Cheese — No need to stand at the stove to flip and babysit your French toast with this easy BAKED version!! Plenty of bacon and melted cheddar for the perfect savory, comfort-food French toast that’s great for breakfast, brunch, or brinner!! 

Overnight Caramel French Toast Casserole – EASY, soft, tender, and decadent French toast that’s coated in caramel sauce!! Assemble it the night before and wake up to an amazing breakfast or brunch that everyone will ADORE!

Overnight Caramel French Toast Casserole

Croissant French Toast — The French toast would be perfect on a holiday morning because it just feels and tastes more special than regular French toast but it’s so easy to make and you can easily adjust the yield.

Croissant French Toast

Overnight Syrup-On-The-Bottom French Toast – Assemble it the night before and wake up to AMAZING French toast the next morning!

Overnight Syrup-On-The-Bottom French Toas

Baked Bagel French Toast with Maple Glaze — This fast, easy, no-flipping, no-stovetop-babysitting, baked French toast is soft, chewy, moist, and tender.

Baked Bagel French Toast with Maple Glaze

Baked French Toast Muffins — The French toast is slightly chewy and lightly crisped on the outside, and remains soft in the interior! 

Baked French Toast Muffins

Cinnamon Sugar French Toast Sticks — These are sweet enough that you don’t ‘need’ maple syrup, but I view dunking as mandatory.

Cinnamon Sugar French Toast Sticks

Chocolate Peanut Butter Banana-Stuffed French Toast — If you’re looking for an easy yet decadent comfort food breakfast, brunch, or breakfast-for-dinner recipe, make this.

Chocolate Peanut Butter Banana-Stuffed French Toast

This conversation is sponsored by Silk. The opinions and text are all mine.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating


  1. 5 stars
    It was perfect the first time. I learn so much from you as well! Keep it up great post.

  2. 5 stars
    I’ve made this recipe for several falls now to take on the flavors of autumn and it never disappoints! Super yummy and sneaks in veggies for the kids which is always nice😉 thank you for sharing! We love it!😄

  3. 5 stars
    I’ve made this recipe for several falls now to take on the flavors of autumn and it never disappoints! Super yummy and sneaks in veggies for the kids which is always nice😉 thank you for sharing! We love it!😄

  4. It only took me 4 years to try this! It made a great brinner last week. I left out the sugar as the french toast was covered with sweet stuff and no one missed it. Loved the spices and I can pretend I increased the health of my family with the addition of pumpkin, right???

  5. I made these today. Tasted like normal French toast. I was hoping for much more of a pumpkin flavor, but that did not happen with this recipe.

  6. Averie, such gorgeous photographs as always and I can never think of making pumpkin french toast!Genius recipe!

  7. Oh my god Averie this pumpkin french toast is INCREDIBLE. I totally am obsessed with the bright colour of it! Wish I was waking up to a stack smothered in maple syrup tomorrow morning.. I just have to recreate the recipe. Pinned!

  8. Oh myyyy laaaawd!!
    Girl I just can’t even type halfbeakshsjsisus
    Just wow! and yeah to the coat closet. What coat? Who needs coats when appliances make everything warmer ;)
    So glad I found you!
    And thank you for pinning my Churro Blondies to your pinterest board. I felt honoured beyond honoured Xx

    1. You don’t have to thank me! But you’re welcome! I pin sooo much stuff…and I try to pin a variety and when I see blondies (one of my fave things ever), that’s an easy recipe to pin :)

  9. I am loving this idea. I don’t know why I haven’t had it before. I need to get my hands on some good bread before the weekend.

  10. I love how you still have pumpkin recipes coming even after publishing a pumpkin cookbook…keep them coming!!!!..I’ve never tried pumpkin French toast but it looks so good and I love that you can put the extras in the freezer for busy days.

  11. This looks so good I’m almost licking my screen :) Pumpkin needs to go in everything! I know what you’re talking about with your closet being full of unused appliances… I have that cabinet where my juicer, waffle iron, blue and green ball jars and I don’t even know what else are collecting dust most of the year…

  12. We SO do not have enough pumpkin in our baking here in Australia! This pumpkin french toast sounds AMAZZING! You dazzle me every time.

  13. Ahh, I was wondering how the pumpkin was going to get into the non-pumpkin bread. It goes into the french toast dipping liquid! Brilliant :)

  14. PUMPKIN! Hell yes! These look so amazingly delicious! (and all of those other pumpkin recipes look incredible as well.) I think recipes like this are the reason I love fall so much.

  15. So it’s not quite as weird as using the entry closet, but I do use what is supposed to be our pantry (like filled with food), is actually my baking closet filled with a zillion types of flours, spices, sugars, baking trays and all the colors of sprinkles and cupcake holders ever created.

    I am slightly jealous that you live in a climate where you don’t need a coat! I moved to Minnesota a year ago and it’s already starting to get cold..not ready for another winter here yet ha!

    Thanks for the recipe and I’m planning on including it in a pumpkin round-up on Lifehack if that’s okay! :)

    1. I GREW UP IN MN!!! I went to college there and got out of there when I graduated and will NEVER live in weather like that as long as I shall live. Oh boy, I paid my dues :)

      Feel free to include in your Lifehack roundup.

      And I love your re-purposed pantry as well!

  16. French toast with pumpkin is a brilliant idea! Would love to wake up with that smell in the morning. A must try for next Sunday!

  17. I am such a French toast fan. I finally made it with challah bread a couple
    of weeks ago. Now I am really really am hooked. This is an awesome recipe.

  18. I can feel you; I keep all my larger baking/cooking pans and appliances in the large closet in the half bath right off our kitchen. I’m not sure why such a closet was put in there, except for that purpose. I always worry that people will think it’s gross… My family loves French toast more than pancakes, so I know that these will be made and loved here! Pinned:)

    1. LOL at your closet situation. I live in a small-ish urban condo and space is at a total premium so I need to use it all!

      Thanks for pinning!

  19. I’ve just never gotten into french toast. I don’t know why, but it doesn’t float my boat. I was way into pumpkin pancakes for a long time though.

    I’d eat them for the syrup though. :D

  20. I’m laughing because 1) I also am wayyy into homemade-breakfasts-that-I-don’t-have-t0-cook-before-7 a.m. and 2) half of my back entry closet has been converted into an appliance graveyard. ;)

    And I love this recipe!

    1. Glad you can appreciate #1 and #2, oh you have an appliance graveyard too? I use my hall closet for the appliances I actually use, and my master closet is sort of my appliance graveyard. Oh boy. I do donate tons to Goodwill, etc. but every now and then I do use the said items. Like 1x a year. To donate…or not to donate…

      1. My appliances/gadgets are seasonal or things I use just enough to not want to get rid of them. These days I really think through how much I will use a kitchen item before I purchase it. I have finally broken down and requested a Silpat for Christmas … thanks to you …

      2. I only wish my Christmas list was a Silpat. Your family is getting off wayyyyy too easy :)

  21. I’m always exited seeing a new pumpkin recipe on your blog! This french toast is simple to make, but packed with wonderful fall flavor. I’ll try to make it, using my electric griddle and might also add some chopped pecans on top! Glad weather has been nice in San Diego! Silk unsweetened vanilla almond milk has been great for baking, french toast and crepes.

  22. Oh my gosh — I thought I was the only one to store appliances in closets! Our last house had a kitchen smaller than my first one-bedroom apartment, so all of my pantry ingredients were on a shelf in the dining room and my blender, rice cooker, donut maker, cake pop maker, and slow cooker were all in the office/guest room closet. Thank goodness nobody ever wanted to visit us in super hot Sac! ;) Love these slices of pumpkin french toast — can I have breakfast for lunch??

    1. Smallish urban condo means every inch needs to be utilized and as you know, appliances are so BULKY! You put 1 slow cooker on kitchen shelving/cabinets and it’s FULL. So I save that space for dishes and the bulky stuff just has to go in the closet! Lol

  23. This looks like the best french toast ever Averie! I’m in love!! I love that you keep your appliances in your coat closet. I have a pantry in my garage, ha! #foodbloggerproblems

    1. Smallish urban condo means every inch needs to be utilized and as you know, appliances are so BULKY! You put mixer or blender on kitchen shelving/cabinets and it’s FULL. So I save that space for dishes and the bulky stuff just has to go in the closet! What I wouldn’t give for a garage! I have a parking stall. But if I did have a garage, I would fill it with more….stuff. So probably better I don’t even have one :)

  24. This looks amazing Averie! Pumpkin pie, breakfast style AND in french toast style! Perfect way to start the day, pinned! :D x

  25. This looks like the perfect way to use up the remaining pumpkin I have in the fridge!! I haven’t had french toast in ages and I can’t wait to dig into a fresh batch of these. I’ve never thought about freezing slices before, but that sounds like an awesome idea! Anyway to get breakfast on the table faster!! Pinned :)

    1. Thanks for pinning! And yes, freezing slices is great for those mornings when you need something fast!

  26. I have to keep all my kitchen tools in my entry way closet too! Texas luckily doesn’t require anything more than a light jacket usually. So my entry closet is full of all sorts of kitcheny stuff.

    These pumpkin french toasts look so delicious, definitely going to try this recipe soon. My neglected electric griddle would be so happy. Beautiful pictures btw! *pinned*

    1. Thanks for pinning and glad you can appreciate making use of every last inch of storage! I mean, you have to do what you have to do :)

  27. I use the coat closet for miscellaneous appliances too… except I live in Wisconsin, so our guests’ coats end up hung over the banister… oops!

    Aren’t frozen breakfasts the best for moms?! The Little One in our house would love this (and the Dad and Mom would too, of course) – thanks for sharing!

    1. I grew up in MN and there you really needed huge down coats, thick, big, bulky, ugh…and yes, that’s what bannisters are for! LOL

  28. I had a feeling you will be sharing a pumpkin French toast on your blog soon and here it is! Another winner recipe! I am loving your book so I know this breakfast idea is amazing too! Pinned!

    1. Thanks, Anna, for the compliments, pin, and for being psychic! I didn’t even put this in my cookbook nor did I have a previous recipe on my blog, so I was due for it!

  29. What a great fall breakfast! Freezing them and then toasting them for a quick breakfast is wonderful idea!

  30. These pictures! This stack of ah-may-zing French toast! I love ALL of it…you’re the pumpkin queen Averie, and this french toast is rockin’ my taste buds! Pinned!

  31. That is a fine looking stack of french toast!! I remember making it when I was in my teens. It was almost impossible to find a loaf of Texas toast in a small town ( way back when) so mine was always thin and wimpy.

    1. I honestly didn’t even know they ‘made’ Texas toast by the loaf until recently. I always just ‘made’ my own by slicing bakery bread, but this is so much easier :)

  32. I laughed at the way you use your coat closet. :) #foodbloggerproblems

    I love the looks of this French toast. I’m thinking breakfast for dinner one night next week?!

    1. Brinner is my favorite kind of meal!

      And yeah, I have food samples, small electrics, large appliances, etc. scattered ALL over my house. It’s nuts. LOL

  33. I don’t make french toast a lot either, but I will probably start with this pumpkin kind. It looks delicious, Averie! So perfect for the season!

  34. You’d think that after writing a whole pumpkin cookbook that you’d be tapped out, but the great ideas just keep coming!
    Oh, but don’t remind us that you never need a coat. It’s getting cold out here and I’m jealous! :)

    1. It’s been HOT here. High 80s-low 90s for the past 3-4 weeks now. It’s supposed to cool off this week and normally I’d say bring on the heat, but I don’t have a/c and baking when it’s 93F (indoors) hasn’t been thrilling :)

  35. I love using almond milk in baking too, but haven’t found it while living in Sicily yet. I miss it!! Definitely need to add this to the list of “to make” immediately.

  36. Oh yes I can smell it all the way for Australia. Great recipe Averie! Totally recommend you try frying with pumpkin waffles; I did it and had to report about it on my blog. It is that good!