How pretty are these pumpkin french toast triangles? Just do me a favor and try to look past the amount of syrup that is on this plate.

pumpkin french toast l

One of the first cookbooks that I bought for myself was about sneaking wholesome veggies into your everyday food. I ended up only making one recipe out of the whole entire book. It was a recipe that hid sweet potato puree in the french toast batter. I never was really into the whole “sneaking” bit but I did make them quite a bit, with full disclosure that there was indeed sweet potato in there, and my girls still loved them. Which, now that I think about it, is pretty surprising.

Being that it’s fall and with my youngest having a friend sleep over this past weekend, I decided to make not-so-sneaky pumpkin french toast. I wasn’t sure how these would go over so I made two kinds. Over achiever much? Yep that’s me. I made your basic, milk-egg-vanilla french toast and this pumpkin french toast version. I inhaled the pumpkin french toast like my life depended on it, the girls gave me two thumbs up on as well.  They are just SO good.

pumpkin french toast l

I melted pads of butter over top, drizzled them with real maple syrup and dusted with powdered sugar and a little extra pumpkin spice.

Fall on a plate is what these are.


In a wide and somewhat shallow bowl whisk together 4 eggs, 1/2 cup of pumpkin puree, 1 tablespoon of pumpkin spice and vanilla extract.


While whisking, add in the milk.


Quickly dip the bread into the pumpkin mixture and place onto your preheated and greased (I use coconut oil) griddle.


Once the underneath is deeply golden brown (about 3 to 4 minutes) flip and continue to cook. Transfer the pumpkin french toast to a rimmed sheet pan and slide into your oven to keep warm. Just be sure the center is cooked and not gooey.

pumpkin french toast l

I sliced the pumpkin french toast in half diagonally and served them with butter, real maple syrup and a dusting of powdered sugar and a pinch extra pumpkin spice.

I’m so in love!


Planning on making this recipe? I’d love to see it! Snap a photo and tag me (@simply_scratch) or use the hashtag #simplyscratchrecipes and share it on Twitter or Instagram!

pumpkin french toast l

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 4 servings

Pumpkin French Toast

The best pumpkin french toast! Thick slices of bread dunked into a custard of eggs, pumpkin puree, homemade pumpkin pie spice and vanilla and griddle until perfection!


  • 1 tablespoon coconut oil, for griddle
  • 4 large eggs
  • 1/2 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 12 slices bread, sliced thick


  • Preheat your griddle to 375° and grease with coconut oil.
  • In a wide bowl, whisk together the eggs, pumpkin, pumpkin spice, milk and vanilla extract.
  • Work in batches, quickly dipping both sides of the bread into the pumpkin custard mixture. Allow excess batter to drip back into the bowl before placing onto the hot griddle.
  • Cook for 3 to 4 minutes a side or until deeply golden brown. Make sure the centers are done, before placing the french toast on a rimmed baking sheet. Keep warm in a 200° oven. Repeat with remaining pieces of bread.
  • Serve with butter, syrup and a dusting of powdered sugar and pumpkin spice.
Serving: 3pieces, Calories: 375kcal, Carbohydrates: 48g, Protein: 17g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 191mg, Sodium: 529mg, Potassium: 357mg, Fiber: 5g, Sugar: 9g, Vitamin A: 5116IU, Vitamin C: 2mg, Calcium: 214mg, Iron: 5mg

pumpkin french toast l

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