Vegan Pumpkin French Toast tastes like fall on a plate! So cozy, moist, and sweet, this pumpkin pie flavored breakfast is ridiculously easy to make. Serve with a pat of vegan butter and pure maple syrup for a delicious autumn treat!

2 slices of vegan pumpkin french toast on a white plate topped with a square of butter.

This Pumpkin French Toast is so incredibly moist on the inside and slightly crispy on the outside. Each bite is loaded with pumpkin pie spice, filling you up with the flavors of fall! Enjoying a pumpkin-flavored breakfast, similar to my Pumpkin Waffles and Pumpkin Scones, is really the best way to start the day during the season.

It really couldn’t be easier to transform a classic french toast recipe into a pumpkin-infused fall treat. All you have to do is mix pumpkin puree and pumpkin spice into a dairy free and eggless batter. The secret ingredient in this sweet batter will guarantee every slice is super moist on the inside and crispy and warming on the outside.

Is french toast vegan?

Most french toast recipes are made with eggs to coat the bread and give it that classic creamy inside and crispy outside. Instead, the eggless french toast batter combines pumpkin puree, warming spices, and the secret ingredient: cornstarch! You won’t miss the eggs at all as you bite into the super moist and decadent vegan french toast.

How to make it

Pumpkin spice french toast is probably even easier to make than the classic recipe.

  1. Whisk the milk, pumpkin, cornstarch, brown sugar, vanilla, and spices together in a wide, shallow bowl.
  2. Dip each slice of bread in the batter to coat both sides.
  3. Fry the slice on a pan with vegan butter until it’s crispy and golden brown.
  4. Flip and cook the other side. When ready, serve the french toast with maple syrup, vegan butter, powdered sugar, vegan whipped cream, and pecans!
4 images showing the process of coating a slice of bread in an orange batter and frying it in a black pan.

What kind of bread is best for french toast?

My favorite bread to use for french toast is thick slices of Texas toast, french bread, ciabatta, or sourdough. No matter the kind of bread you use, make sure it’s at least 1 day old. If the bread is too fresh or soft, it’s more likely to become soggy when coated in the batter.

Tips and substitutions

  • Gluten free – Simply use your favorite gluten free bread.
  • Dairy free milk – Use your favorite! Almond, oat, cashew, or soy milk are all great choices.
  • Serving – Top your slices with fall-themed toppings, like chopped pecans, stewed apples, or maple syrup. The classics, like vegan butter, powdered sugar and vegan whipped cream, are good too! Don’t forget a batch of these Pumpkin Pancakes or Pumpkin Cinnamon Rolls on the side.
  • Storing – French toast is best served right after cooking, but it can be kept in the refrigerator, wrapped well, for up to 3 days. Reheat in a toaster until warm and crisp.
2 slices of vegan pumpkin french toast on a white plate.

Want more sweet vegan pumpkin recipes?

close up on a slice of vegan pumpkin french toast on a white plate topped with a square of butter.
4.91 stars (10 ratings)

Pumpkin French Toast

Vegan Pumpkin French Toast tastes like fall on a plate! So cozy, moist, and sweet, this pumpkin pie flavored breakfast is ridiculously easy to make. Serve with a pat of vegan butter and pure maple syrup for a delicious autumn treat!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 servings


  • 1 cup unsweetened soy milk
  • 1/2 cup pumpkin pureé
  • 1/4 cup cornstarch
  • 2 tablespoons packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 8-9 pieces thick bread, such as Texas toast or sourdough*
  • vegan butter, for the pan


  • In a shallow bowl, wide enough to fit a piece of bread, whisk together the milk, pumpkin puree, cornstarch, brown sugar, vanilla, cinnamon, nutmeg and ginger together until well combined.
  • In a large non-stick pan, add a tablespoon or so of vegan butter (or coconut oil) over medium-high heat and let it melt. Whisk the batter once more right before dipping the bread.
  • Dip each side of the bread, then add to the pan and cook for 2-3 minutes on each side, until golden brown. Add more vegan butter to the pan as needed between slices.
  • Serve with vegan butter, maple syrup, powdered sugar and perhaps some vegan whipped cream and/or chopped pecans. Enjoy!


  1. May use any non-dairy milk here, such as almond, cashew, oat or coconut.
  2. For gluten free, use your favorite gluten free bread.
  3. The best bread to use for french toast is something thick and a day or two old, if possible. I used Texas toast, which happened to be vegan. I also like sourdough or ciabatta. 


Serving: 1of 4 servings | Calories: 221kcal | Carbohydrates: 42g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 272mg | Potassium: 207mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4894IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 3mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , , , , , , ,

you may also like:


  1. Delicious recipe! I Thank you! I had pumpkin left over that I needed to use from my Thanksgiving recipes and this was the perfect recipe for it. I used about half the cornstarch and it was still plenty thick enough.

  2. This is sooooo good! The way the brown sugar caramelizes and creates a crunchy crust is just outstanding. No notes.

    I used Sara Lee Artesano bread that I baked at 285 F for 12 minutes to dry it out a bit. This created the perfect texture. Mine needed more like 4 minutes on each side at medium high on my stove.

    1. Hi Lizzie. Yumm! Sounds delicious! Thanks for sharing your recipe experience and fabulous feedback! I am thrilled you loved the French toast!

  3. Absolutely delicious! My 12 year old son (autistic) is learning how to cook. He was able to follow this recipe without difficulty, as it is well written and easy to follow.

    1. Hi Mimi. Thanks for sharing this absolutely wonderful feedback and review! I’m so glad you love the French toast, and I hope your son enjoyed making them! Wishing your son lots of happy cooking!

  4. Umm, wow!! These are so very delicious! Perfect spice ratio, perfect french toast crisp. It’s been a long time since I’ve had egg french toast, but this seems to be exactly what I remember. My non-vegan husband also loves them! Not tolerates, not likes, loves these! So delicious!!

    1. Hi Charlene! I’m so thrilled you and your husband love the French toast! There’s nothing quite like a wonderful French toast! Thank you so much for sharing your great review and comments!

  5. I just made these French toast. They were absolutely delicious!! Thank you for sharing so many delicious recipes!!!

    1. I’m so glad the French toast turned out delicious for you! Thank you for using my recipes! I appreciate you taking time to share your wonderful review and comments!

  6. My friend Augie and I are threw a pumpkin-themed vegan party last weekend. Under threat of winding up in the trash, EVERYTHING had to include a significant amount of pumpkin. This orange-colored, pumpkin-flavored French toast was a massive hit! It paired well with pumpkin-flavored maple syrup, vegan butter infused with cinnamon sticks, and of course pumpkin spiced lattes (Thank you, Brenda!).

    I mean, can anyone ever have too much pumpkin??

    1. Never too much pumpkin! What a very fun party! I’m the glad the French toast was a hit! It all sounds so delicious! Thanks so much for taking time to share your fun and wonderful review and comments!

  7. I am not compelled to be low sugar, gluten-free, soy, egg & milk free which really complicates my 75 year old life. Thanks for helping me continue to enjoy baking as I try to adapt your recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.