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Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce

Welcome fall with open arms as you make Pumpkin Cheesecake French Toast Roll Ups for breakfast, complete with a Pumpkin Spice Dipping Sauce.


Pumpkin Cheesecake French Toast Roll Ups with 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 I couldn’t wait. I had to break out these Pumpkin Cheesecake French Toast Roll Ups. 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.


Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce

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.


Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce

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.


Pumpkin Pie Spice with cinnamon, ginger, nutmeg, clove, and allspice

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.


Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce

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.


Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce
 

Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce

Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce

Yield: 18 roll ups
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

eWlcome fall with open arms as you make Pumpkin Cheesecake French Toast Roll Ups for breakfast, complete with a Pumpkin Spice Dipping Sauce.

Ingredients

Pumpkin Cheesecake Filling

  • 4 ounces cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons plain Greek yogurt

French Toast Roll Ups

  • 18 slices of white bread
  • 2 eggs
  • 1/4 cup milk
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons melted butter
  • 1 tablespoon granulated sugar

Pumpkin Spice Dipping Sauce

  • 3 ounces cream cheese, softened
  • 1/2 cup canned pumpkin puree
  • 1/2 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground allspice
  • 2 tablespoons milk

Instructions

  1. 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).
  2. For the filling: In a large mixing bowl, beat together the cream cheese, pumpkin, sugar, and vanilla until smooth. Fold in the Greek yogurt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. While the roll ups are baking, make the dipping sauce: 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.
© Carla Cardello

 

Want more fall recipes?



Apple Butter French Toast Roll Ups

Apple Sausage Pancakes with Apple Cider Syrup


No Bake Egg Free Pumpkin Cheesecake with Praline Sauce


Pumpkin Chocolate Chip Biscotti


Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce


Pumpkin Chocolate Chip Cookie Dough Dip

Did you make my recipe?

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Reader Interactions

Comments

  2. Oh, my gosh, Carla, you ‘ve just put my breakfast to shame! Your French toast roll ups look like the perfect way to usher in autumn and squash season! YUM!

    Reply

  3. I’m so ready for fall- I’m wearing all the colors and eating nothing but pumpkin. I’m with you on the iced PSL’s though. These look fantastic- I love that they’re baked; french toast can be so annoying and finicky with all of the flipping and waiting.

    Reply

    • As hot as it is outside, I don’t think I could bring myself to drink an iced PSL. It’s just…not kosher haha I’m still waiting for my cooler weather so I can wear my pumpkin-orange sweater. Until then, I’ll eat some pumpkin ice cream ;)

      Reply

  4. Oh my goodness – I cannot handle the amazingness of this dish! I am personally holding on to summer for a while; living in Florida means that we are still in the high 80s/low 90s temperature-wise, so I can’t get into the fall spirit quite yet! But these roll ups….I might be tempted to start the pumpkin season early….

    Reply

  5. I absolutely love fall, but because summer is usually so fleeting here on the prairie (seriously, we get maybe 2 full months of it if we’re lucky), that I cling to it like a drowning man clings to a life preserver! I’m not ready to give up tomatoes and sweet corn and warm sunny days, even if I can’t wait to break out the sweaters and hot breakfasts. :) I love that you made these pumpkin cheesecake French toast roll-ups–I’d use any excuse to have dessert for breakfast too!

    Reply

  7. I am definitely NOT of the embracing Fall group. I am still hanging on until the very last tomato is off of the vine and the last ear of corn is gone. BUT this does indeed look good and I love pumpkin anything. I do however use pumpkin all year round but right now I am still into summers bounty. More butter for my corn,please.

    Reply

    • I’ll admit as much as I’ve been ready for pumpkin, I’m still buying (what feels like) all the tomatoes and corn. Pumpkin for breakfast, corn and tomatoes for dinner. Nope, not confused at all lol :)

      Reply

  15. Well, you know I’m not a fan of pumpkin but I’m thinking some butternut squash puree would work too. I like how you can make them for the whole crowd at once. Great for a fall brunch.

    Reply

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