Welcome fall with open arms as you make Pumpkin Cheesecake French Toast Roll Ups for breakfast, complete with a Pumpkin Spice Dipping Sauce.
Tell me – which group are you in? Are you doing everything you can to hang onto summer with fresh corn, tomatoes, and zucchini as you fight off pumpkins and apples until the very first true day of fall? Or are you embracing fall with open arms, already drinking pumpkin spice lattes and picking apples from the farm? I think it’s obvious which group I’m in with these Pumpkin Cheesecake French Toast Roll Ups, complete with a Pumpkin Spice Dipping Sauce. I can’t help it though. Labor Day has always marked the first day of fall for me, always. I don’t care what the calendar says; I go by how I feel, and I feel like eating pumpkin for breakfast. In fact, I’ve already gone through one can of pumpkin so I can bring you more pumpkin recipes later this month.
Normally I would wait until October to share pumpkin recipes, but today’s post is a little special. I haven’t done a #SundaySupper post in a long time, and with the theme being about squash, I had to break out these Pumpkin Cheesecake French Toast Roll Ups. #SundaySupper is about being around the table with your family, and today I chose to make breakfast. You can bake all of the roll ups at once so everyone can eat breakfast at the same time. No waiting for each French toast to cook as you have hungry eyes staring at you.
I’ve made French toast roll ups before using apple butter and knew it was only a matter of time until I started making other fillings. Of course I had to throw a cheesecake twist in there. I’ll take any excuse to have cheesecake for breakfast.
Normally when I cook breakfast for my parents and brother, I’m a made-to-order cook, so either not everyone eats at the same time or I have to reheat everything before serving. By baking these roll ups, you don’t have to worry about timing.
The pumpkin spice dipping sauce is the best part because you get to play with your food, but first what is pumpkin spice? It’s nothing more than cinnamon, ginger, nutmeg, clove, and allspice mixed together. I’m not a big fan of syrup on top of breakfast, so I’d much rather dip.
I’m guessing if you’re still reading this post, you are ready to embrace fall. Which is ironic because the weather has been nothing but hot lately. I really hope it cools down soon and become sweater weather; otherwise I may need to start drinking iced pumpkin lattes.
30 minPrep Time
20 minCook Time
50 minTotal Time
- Preheat oven to 375F. Line a baking sheet with a silicone mat or grease really, really well (the roll ups will stick if you aren't prepared).
- For the filling: In a large mixing bowl, beat together the cream cheese, pumpkin, sugar, and vanilla until smooth. Fold in the Greek yogurt.
- Flatten one slice of bread to about half of its original thickness. Spread roughly 1 tablespoon of the pumpkin filling evenly on top. Roll up bread and set aside, seam side down. Repeat with the remaining bread.
- In a bowl, beat together the eggs, milk, 1/4 teaspoon cinnamon, and nutmeg. Dip each roll up into the egg mixture, completely covering and shaking off the excess. Place on the baking sheet.
- Bake 10 minutes. Pull out of the oven, brush the top side with melted butter, flip each roll then brush the bottoms with butter. If they stick, gently use a spatula to loosen them. Leave bottom side up and bake another 10 minutes.
- In a small bowl, add the sugar and remaining 1/2 teaspoon cinnamon. As soon as the roll ups have finished baking, roll each one in the cinnamon sugar mixture. Serve warm with dipping sauce.
- While the roll ups are baking, in a large bowl beat together the cream cheese and pumpkin until smooth. Gradually beat in the powdered sugar, cinnamon, nutmeg, ginger, clove, and allspice then beat in the milk.
Want more fall recipes?
Apple Butter French Toast Roll Ups
More Squash Recipes From #SundaySupper
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
Pickles & Relish:
Soups & Salads:
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
Sweets to Start or End the Day:
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks
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