Fluffy Pumpkin French Toast Recipe with Maple Cinnamon Syrup

Make yourself a cozy fall breakfast with this delicious pumpkin French toast. It combines the classic ingredients of French toast with pumpkin puree and cinnamon for a warm seasonal flavor. If you have leftover canned pumpkin, use it here to create a comforting morning treat.

For the full recipe, see the recipe card below for the ingredient list and instructions.

Fall Breakfast — Pumpkin French Toast

Looking for an easy fall breakfast? This pumpkin French toast is a simple, flavorful twist on classic French toast. Add pumpkin puree and warm spices to the egg mixture, soak thick slices of bread, and cook until golden brown for an indulgent morning meal.

All the Ingredients You Need

• Thick-cut bread — Texas toast, sourdough, or any thick bakery loaf works best so the center stays tender while the outside crisps.
• Eggs — large eggs whisked to coat the bread.
• Pumpkin puree — canned pumpkin adds moisture and autumn flavor.
• Milk — the original uses unsweetened plain almond milk; any milk will work.
• Ground cinnamon — a teaspoon gives the perfect hint of fall spice.
• Vanilla extract — enhances sweetness and depth.
• Coconut cream — chilled full-fat coconut milk whipped with pumpkin and maple syrup makes a light topping.
• Maple syrup — for drizzling and to sweeten the coconut whip.

Add More Fall Spices

If you want a bolder fall flavor, add a teaspoon of pumpkin pie spice or a chai spice blend. These spice mixes bring extra depth and aroma to the batter.

Tips & Tricks

Cut the bread thick. Thicker slices soak up the pumpkin egg mixture without falling apart, resulting in a chewy, satisfying texture.

Let it soak. Flip the bread a few times in the batter and allow it to sit for a minute or two so it absorbs the flavors. Shake off any excess before placing into the skillet.

Cook low and slow. Use medium-low to medium heat so the toast cooks evenly. High heat can burn the outside while leaving the center soggy.

How to Make Pumpkin French Toast

1. Make the egg mixture. In a medium bowl whisk together 3 large eggs, 1/4 cup pumpkin puree, 3 tablespoons unsweetened almond milk (or your preferred milk), 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract until fully combined.
2. Dip the bread. Submerge each thick slice of bread in the batter, flipping to coat both sides. Let each slice soak for a minute or two so it absorbs the mixture. Allow excess to drip off.
3. Cook the toast. Heat a large skillet over medium heat and coat with butter or coconut oil spray. Cook each slice 2–3 minutes per side, or until golden brown and cooked through. Repeat with remaining slices.
4. Make the coconut pumpkin whip. Chill a can of full‑fat coconut milk and scoop out the solid cream. Whip the cream with 1 tablespoon maple syrup and 2 tablespoons pumpkin puree until fluffy.
5. Serve. Plate the French toast, top with a dollop of coconut pumpkin whip and a drizzle of maple syrup. Add chopped nuts or roasted pecans for crunch, if desired.

More Topping Ideas

• Maple roasted pecans: sweet, crunchy pecans pair beautifully with pumpkin flavors.
• Candied walnuts: quick stove-top candied walnuts add a caramel-like crunch.
• Fresh fruit: sliced bananas, pears, or berries brighten the plate.
• Yogurt or Greek yogurt: a spoonful adds creaminess and tang.

Storage

Store leftover French toast in an airtight container in the refrigerator for up to 3 days once it has fully cooled.

Can I Freeze French Toast?

Yes. Let the slices cool completely, then place them in a freezer-safe bag or container. Freeze for longer storage.

To reheat, pop frozen slices in a toaster or warm in a 350°F (175°C) oven for 15–20 minutes until heated through.

Recipe Card

Pumpkin French Toast

This pumpkin French toast uses classic French toast components whisked together with pumpkin puree. The slices are dipped and cooked on the stovetop, then served with a pumpkin‑spiced coconut whip.

By: Linley Hanson

Prep: 15 mins • Cook: 12 mins • Total: 27 mins • Servings: 2

Ingredients — For the French Toast

• 4 pieces thick-cut bread (Texas toast, sourdough, or similar)
• 3 large eggs
• 1/4 cup pureed pumpkin
• 3 tablespoons unsweetened plain almond milk (or any milk)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Coconut oil cooking spray or butter, for cooking

Ingredients — For the Coconut Pumpkin Whip

• Cream from 1 can full-fat coconut milk, chilled
• 1 tablespoon maple syrup
• 2 tablespoons pureed pumpkin

Instructions

1. Place eggs, pumpkin puree, almond milk, cinnamon, and vanilla in a medium bowl and whisk until combined.
2. Heat a large skillet over medium heat and lightly grease with coconut oil spray or butter.
3. Submerge each slice of bread in the egg mixture so it is evenly coated and saturated.
4. Transfer bread to the skillet and cook 2–3 minutes per side on medium heat, until golden. Repeat with remaining slices.
5. For the coconut pumpkin whip, place chilled coconut cream, maple syrup, and pumpkin puree in a bowl and whip with a hand mixer until fluffy.
6. Serve the French toast topped with coconut whip and a drizzle of maple syrup.

Nutrition (approx.)

Calories: 659 kcal • Carbohydrates: 49 g • Protein: 16 g • Fat: 11 g • Fiber: 4 g • Sugar: 12 g

Nutrition information is automatically calculated and should be used as an approximation.