Pumpkin Spice French Toast Recipe


Are you looking for a fancy fall breakfast? This pumpkin spice french toast recipe will knock your socks off! It sure did mine. ????

Image shows a stack of pumpkin spice French Toast with syrup being poured over it

Both my kids and I became addicted the first time we tried it, but honestly, I think after the second or third time making some tweaks, it’s even better. 

And YES, it does contain real pumpkin. I know a *certain* coffee brand is famous for not actually having pumpkin in their pumpkin drinks, but we do not do that here. When we make food from scratch, we make the real thing, right? 

Honestly, we haven’t been making that many pumpkin recipes this fall (yet), with the notable exception of this pumpkin spice French toast recipe. I think it’s just because we didn’t grow pumpkins this year, so it’s not in our faces as much as it was last year. 

Photo shows two plates of French Toast from above, one with butter and syrup

Now last year, we had pumpkin coming out our ears, and made and froze so much pumpkin purée; we still have a bunch this year and probably won’t need to buy any at all. We did use up all our homemade frozen pumpkin pie filling, though. 

I think it’s important to say that we still love pumpkin spice; it’s just that apples and sweet potatoes have been a lot more prevalent. That’s why you’ve been seeing caramel apple cinnamon rolls, instead of gluten-free chocolate chip pumpkin bread, and sweet potato pie instead of sugar-free pumpkin pie. 

Some years are just like that. 

Anyway, as I said, we have been making pumpkin french toast. The first time I tried, it was like – whoa. Now granted, I had just run ten miles that morning, and you know hunger is the best sauce, but I’ve made it several times since, and it never ceases to wow my taste buds. Possibly even more than paleo pumpkin waffles. There’s just something about French toast that’s epically satisfying. 

It’s got the cinnamon/nutmeg/pumpkin flavor, topped with butter and syrup on a fluffy piece of toast. Gosh, I’m drooling just thinking about it. 

Image shows a close up of a plate of French Toast with butter and syrup

Pumpkin Spice French Toast Recipe

A couple of notes about this recipe: 

  • I like to use homemade sourdough sandwich bread in this recipe. We’re always doing sourdough for digestive reasons when we can, and this is an easy one! 
  • For gluten-free peeps, Homemade gluten-free sandwich bread makes killer gluten-free french toast. 
  • You can also use your favorite pre-made bread in this recipe. Make it yours! We don’t care. I have tried this french toast recipe with several different bread brands and types, I just don’t remember what they were – they were all tasty, though! 
  • We love maple syrup on these, but the kids also love powdered sugar on their French toast – the topping it completely up to you! I think if I used powdered sugar, though, I’d add some cinnamon to it. I also found this pumpkin churro French toast stick recipe today (which basically means cinnamon sugar on your french toast), and I think that’d be delicious too.
  • If dairy isn’t your thing, feel free to substitute almond milk for regular milk. 

I think that’s it! This is a pretty simple recipe, so let’s get to it. 


Pumpkin Spice French Toast Recipe

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This pumpkin spice French Toast it the most amazing fall recipe. You’ll love just how easy and delicious it is. 

  • Author: Elise


  • 1 loaf of sliced bread (how many slices depends on the size of your slice, but for my big loaf, it was about 10)
  • 1/3 cup pumpkin purée
  • 1 1/2 teaspoons pumpkin pie spice (homemade pumpkin pie spice recipe)
  • 1 teaspoon vanilla
  • 6 eggs
  • 3/4 cup whole milk
  • Butter or oil
  • Syrup, powdered sugar, or other topping


  1. Combine pumpkin, pie spice, vanilla, eggs, and milk
  2. Beat together well
  3. Heat a skillet or griddle over medium heat
  4. Butter or grease generously
  5. Dip a slice of bread into egg mixture, flipping to soak each side briefly in mixture
  6. transfer to skillet and pan fry until golden brown on one side, flip, and repeat
  7. Transfer to plate
  8. Top as desired
  9. Repeat with remaining slices until egg mixture is used up
  10. Enjoy!

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