Calling all pumpkin lovers! You must try this Pumpkin Cream Cheese Stuffed French Toast.
This Pumpkin French Toast is thick, fluffy, and bursting with pumpkin flavor. Stuffed with a creamy cream cheese, drizzled with maple syrup, and topped with crunchy pecans. This tasty Pumpkin French Toast will be your new go-to breakfast or brunch this fall.
This Pumpkin French toast is super quick and easy to whip up. To make this stuffed french toast you want to make sure to use thick slices of bread. For my french toast, I sliced my bread into 3 inch slices. The reason why you want to slice them thick is so that you can make pockets for the vegan cream cheese to be squeezed inside of it.
If you are not able to find a loaf of bread that hasn’t already been sliced, no worries. Instead of stuffing your french toast you can add a thick layer of vegan cream cheese on top of your french toast and then add another slice on top of that as if it is stuffed in between the toasts.
Stuffing your french toast with cream cheese is actually very easy. With your thick slices of bread you are going to use a small knife to make a slit in the middle of your bread making a pocket. Then using room temperature cream cheese you are going to fill or “stuff” the pocket of bread with cream cheese.
To stuff your french toast fill a piping bag with cream cheese. If you don’t have a piping bag fill a zip lock bag halfway with cream cheese and push the cream cheese to one corner. Cut a small corner off the zip lock bag and you have a homemade piping bag!
Beware, adding too much cream cheese to the pocket of your bread will make the cream cheese spill out. Once you see the cream cheese slightly on the outside of the bread stop.
For the Pumpkin French Toast mixture you are going to combine the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, ground flax seed, and dairy- free milk in a large bowl and whisk. If you do not have pumpkin pie spice you can substitute it for nutmeg.
When picking which bowl to use for your Pumpkin French Toast mixture you want to make sure to use a big shallow bowl making it easy for you to dunk each slice of bread in the bowl.
Substitutions
I wanted to share some of the recipe ingredients that you can swap out in case you do not have the ones I listed in your pantry.
Spray Oil- Coconut Oil
Maple Syrup- Agave Syrup
Oat Milk- Almond Milk
Ground Flax Seeds- Whole Flaxseeds – Put them in a food processor
Thick Slices of Bread – Thin Slices of Bread – Cook your French toast following the instructions, then layer the cream cheese in-between each slice.
I topped my Pumpkin Cream Cheese Stuffed French Toast with crunchy pecans, cinnamon, powdered sugar, vegan butter, and maple syrup.
Some other great toppings to use:
Coconut Whipped Cream
Chopped Walnuts
Caramel Sauce
Icing
Strawberries
This Pumpkin Cream Cheese Stuffed French Toast is:
Creamy
Soft
Crispy
Quick & Easy
Bursting with Pumpkin Flavor
If you make this Pumpkin Cream Cheese Stuffed French Toast I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Pumpkin Cream Cheese Stuffed French Toast
Stuffed with a creamy cream cheese, drizzled with maple syrup, and topped with crunchy pecans. This tasty Pumpkin French Toast will your new go-to breakfast or brunch this fall
Pumpkin French Toast
- ½ loaf of bread cut into 3 inch thick slices, substitute with gluten free bread.
- 1 Tbsp ground flax seed
- ¼ cup pumpkin puree
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup dairy-free milk, I used oat milk
- 1 tsp vanilla
- 1 Tbsp oil, I used canola spray
Cream Cheese Filling
- 8 ounces or one container of vegan cream cheese, room temperature
Toppings
- ¼ cup pecans
- ¼ cup maple syrup
- 1 Tbsp powdered sugar (optional)
- 4 slices of diary-free butter (optional)
Directions
- Cut your bread into 3 inch slices. Using a small knife cut a slit in the middle of your bread making a pocket.
- In a bowl mix the vanilla and cream cheese together. Fill a piping bag with the cream cheese mixture. Stuff the cream cheese in the bread pocket that you made. You don’t want your pocket to overflow with cream cheese.
- In a shallow bowl combine the pumpkin puree, pumpkin pie spice, cinnamon, vanilla, ground flax seed, dairy- free milk and whisk.
- Spray a medium-large pan with oil and heat on medium heat.
- Completely dunk your stuffed French Toast on both sides in the pumpkin mixture. Fry slices on both sides until golden brown.
- Sprinkle with powdered sugar, pecans, butter, and drizzled maple syrup.
- Leftovers will last 1 day in the fridge.
- Don’t have a piping bag? Fill a zip lock bag halfway with cream cheese and push the cream cheese to one corner. Make a small cut in the corner of the zip lock bag and you have a homemade piping bag!
- When picking which bowl to use for your Pumpkin French Toast mixture make sure to use a big shallow bowl.
- Not able to find a loaf of bread that hasn’t already been sliced? Instead of stuffing your french toast you can add a thick layer of vegan cream cheese on top of your french toast and then add another slice on top of that as if it is stuffed in between the toasts.

Looks delicious,photos are great.
Thank you!
I just made this for my daughter’s birthday breakfast this morning. It was very delicious. I suggest adding a bit more cinnamon and pumpkin pie spice. That’s my only critique.