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 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.

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.

eWlcome 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
Ingredients
Pumpkin Cheesecake Filling
French Toast Roll Ups
Pumpkin Spice Dipping Sauce
Instructions
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
Kristen says
What a great treat for your family!!
Carla Cardello says
Definitely a great start to the day!
Liz says
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!
Carla Cardello says
The perfect pairing for a pumpkin spice latte ;)
Faith @ Pixie Dust Kitchen says
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.
Carla Cardello says
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 ;)
Katie says
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….
Carla Cardello says
It’s been pretty warm here too, probably 70s and even 80s, but my heart says pumpkin pumpkin pumpkin! I just can’t help myself :)
Rachel says
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!
Carla Cardello says
Our summer in PA is definitely longer than two months! If I were in your shoes, I’d be hanging onto summer longer too.
Jennifer @ Peanut Butter and Peppers says
Your killing me here! I want to make these right now! What a great idea, so creative and I can only imagine how wonderful it must taste. Please send me a dozen!
Carla Cardello says
Thanks, Jennifer!
cheryl illinois says
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.
Carla Cardello says
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 :)
Tara says
Those are simply stunning, I love everything about them. Perfection for a fall breakfast!!
Ailce says
Carla – these are amazing! Definitely getting pinned and made later when the summer heat goes away! Thanks for sharing!
Shaina says
This is a must for brunch this fall!!!!
Michele @ alwayzbakin says
I am absolutely on the “embracing Fall with open arms” side! This recipe sounds like it’s right up my alley. Heavenly!
Miriam @ OvertimeCook says
These look SO amazing! I want to eat ALL THE PUMPKIN now! ;) But especially this pumpkin.
Sarah | Curious Cuisiniere says
This is sheer brilliance with french toast! My family would go crazy over these!
Sharana @ Living The Sweet Life says
I’m definitely in the group that is trying to hang on to every last bit of summer – but, I have to tell you this recipe can probably sway me :) haha
Renee says
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.
Christy @ Confessions of a Culinary Diva says
Wow! This looks and sounds mouthwatering! And the pumpkin makes it healthy :)
Mary Kirkland says
Oh wow, that looks so good.
Stacy says
So not ready to face fall yet, despite our hot, hot summers. But your French toast roll ups? Those I can face and embrace!
Jen @ Jen's Favorite Cookies says
These look freaking fantastic! And I LOVE that they are baked. I’m totally trying this!
Sarah says
Your recipes are always so delectably innovative! I’m jealous! Don’t be surprised if I show up at your door for brunch!
carmen says
love pumpkin and everything about it
June Burns says
Wow that looks amazing! French toast roll-ups sound cool, I’ll have to try that sometime :)