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pumpkin french toast roll up on a plate drizzled with syrup

Pumpkin French Toast Roll Ups

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6


  • 1 loaf (about 12 slices) whole wheat bread
  • 1/2 cup whipped cottage cheese (see note)
  • 1/3 cup pure pumpkin puree
  • 1 1/2 tbsp cinnamon, divided
  • 1 tsp nutmeg
  • 3 eggs
  • (optional toppings) chopped walnuts, syrup


  1. Preheat the oven to 350 degrees F. Spray an 8×8 baking pan with cooking spray and set aside until ready to use.
  2. In a small bowl, combine the cottage cheese, pumpkin, 1 tbsp cinnamon, and nutmeg, set aside.
  3. In a small bowl, whisk the eggs together, set aside.
  4. Remove the crust from the slices of bread. Working one at a time, use a rolling pin to flatten bread to about 1/4-inch thickness. Spread a thin layer of the cottage cheese and pumpkin mixture on the piece of the bread, leaving a little room at the edges. Carefully, roll up the bread (not too tight, or the filling will come out.). Repeat with the remaining slices of bread.
  5. Dip french toast roll ups into the egg mixture and line at the bottom of the baking pan. Sprinkle with remaining 1/2 tbsp of cinnamon.
  6. Bake in the oven for 12-14 minutes, until french toast roll ups are golden brown.
  7. Top with maple syrup and chopped walnuts, if using.


*Don’t have whipped cottage cheese? Simple put small/large curd cottage cheese in a food processor or blender.
*A simple swap for whipped cottage cheese could be ricotta cheese.

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