It doesn't get better than this easy Pumpkin French Toast recipe with thick bread slices dipped in a pumpkin-spice mixture and cooked until golden. It's guaranteed to be a seasonal favorite!
Give me Pumpkin French Toast all season long
This easy Pumpkin French Toast recipe captures everything I crave in a cozy fall breakfast–warm spices, real pumpkin, and that golden, crispy edge from the skillet. It’s made with simple pantry ingredients I always have on hand this time of year, and it comes together just as easily as our classic French toast recipe. My kids absolutely love it, and I find myself making it on repeat throughout the season, especially for slow weekend mornings or festive holiday breakfasts.
You can use any bread you have for this recipe, but I like using thick white bread like Sara Lee Artesano, Texas Toast, Challah, or Brioche Bread.
Don't miss out on my other pumpkin recipes, like Pumpkin Waffles, Pumpkin Cream Cheese Muffins, Pumpkin Snickerdoodles, Pumpkin Cinnamon Rolls, or Pumpkin Cheesecake!
How to make Pumpkin French Toast:
Make Batter: In a shallow dish, whisk together eggs, pumpkin, milk, sugar, flour, salt, vanilla, and spices until smooth. (A blender can also be used for an extra smooth batter.)
Cook and Serve: Dip each slice of bread into the batter to coat both sides. Cook on a hot griddle or skillet until golden brown on both sides. Serve warm with syrup. Make sure to try my other french toast recipes!
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Pumpkin French Toast
Ingredients
- 4 large eggs
- 1/2 cup canned pumpkin
- 3/4 cup milk
- 3 Tablespoons light brown sugar
- 1/4 cup all-purpose flour
- dash of salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 8 thick slices bread
Instructions
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Preheat griddle or skillet over medium heat and grease well with butter.
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Mix all ingredients (except the bread) together in a shallow dish or blender and whisk until smooth. Dip bread into the batter, coating both sides. Place bread onto hot griddle or skillet and cook for a few minutes, until browned on the bottom. Flip and cook on the other side.4 large eggs, ½ cup canned pumpkin, ¾ cup milk, 3 Tablespoons light brown sugar, ¼ cup all-purpose flour, dash of salt, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, ¼ teaspoon ground nutmeg, 8 thick slices bread
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Serve warm with syrup and powdered sugar.
Video
Notes
Nutrition
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I originally shared this recipe September 2015. Updated October 2020 and October 2025.
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