The subtle taste of pumpkin in the french toast stands on it’s own as a good twist on an old favorite.  We usually serve it with pure maple syrup.  But if you’re feeling a little fancy today, try adding the autumn spice syrup and watch everyone’s eyes light up.  My husband said it tasted like a pumpkin cinnamon roll.  MmmMm!


Makes approximately 8 French Toasts (depending on the size and softness of your bread)

Makes approximately 2/3 Cup of Syrup


Elements for French Toast:

Four large EGGS

One-quarter cup PUMPKIN PUREE

One tablespoon of LIQUID  (such as water, orange juice, soymilk, ricemilk, coconut milk, etc.)


One-quarter teaspoon GROUND ALL SPICE

One teaspoon VANILLA

Sprinkle of SALT

Eight pieces of WHOLE WHEAT BREAD


Elements for Autumn Spice Syrup:

Two tablespoons PUMPKIN PUREE

One tablespoon COCONUT OIL

One tablespoon PURE MAPLE SYRUP

One tablespoon PURE ORANGE JUICE

Up to one cup of POWDERED SUGAR

One-quarter teaspoon CINNAMON

One-quarter teaspoon ALL SPICE

Sprinkle of SALT



Preheat your griddle or pan over medium heat.

In a shallow bowl or pie pan, start whisking one egg and the pumpkin together to help smooth out the pumpkin.  Add the rest of  the eggs, one at a time, whisking thoroughly after each addition.  Add the remaining french toast ingredients (minus the bread) and whisk until nice and smooth.

With your batter and bread now ready, make sure your griddle is hot enough by hovering your hand over the surface to feel the heat.  OR, if you’re not sure what that should feel like, sprinkle some water onto the griddle.  If the water sizzles and evaporates quickly then it’s ready.  Once it’s hot enough, prep your griddle or pan with oil spray if necessary.  (I have a non-stick griddle so I don’t add any oil.)

Working one at a time, dip each piece of bread quickly but thoroughly on both sides into your egg mixture.  Be sure to push your bread to the bottom of the bowl, as some of your pumpkin might be hiding out down there.  Let the excess drip off and toss it on the griddle.  Flip once the underside is golden.  Cook the other side until golden, then place on dishes for serving.

For the syrup, combine the wet ingredients first in a small mixing bowl and beat.  Add all spices/seasonings and one-third of the powdered sugar and beat until well combined.  Continue to add powdered sugar, little by little, until desired consistency is reached (up to the full cup).

Drizzle syrup onto prepared french toast and serve!



With many foods such as french toast, pancakes, and even steaks, chicken, etc. you only want to flip ONCE!  Don’t flip it until you peek at the underside to check the color and doneness.  Flipping food on the heat over and over can make the outcome dry, tough, and rubbery in texture.

You can try lightly boiling the syrup if desired, but I didn’t have time for that this morning. 😉

This syrup would be delicious on so many other things, I can’t even stand it!  If you like this flavor, also try our Pumpkin Spice Frosting recipe on top of cakes/cupcakes, dessert waffles, cinnamon rolls, etc.