• Prepare the Filling: In a small bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, and vanilla extract until smooth and thick. Set aside.
• Make the Cinnamon-Sugar Blend: In a shallow dish, combine 2 tablespoons granulated sugar and cinnamon. Stir well and set aside for coating.
• Prep the Egg Wash: In another bowl, beat the eggs and milk together until fully blended. This will coat the roll-ups before cooking.
• Flatten and Fill the Bread: Lay each slice of bread flat on a cutting board. Use a rolling pin to gently flatten it, making it easier to roll. Spread 1–2 teaspoons of the pumpkin mixture evenly over each slice, leaving a small border around the edges to prevent oozing.
• Roll the Toast: Starting at one short end, tightly roll each slice into a cylinder. Press lightly to seal the edge. Set aside on a plate as you work.
• Cook the Roll-Ups: Melt 1 tablespoon of butter in a large nonstick skillet or griddle over medium heat. Dip each roll-up into the egg mixture, coating all sides evenly. Place seam-side down in the pan. Cook 3–4 at a time, turning every 60–90 seconds to brown all sides—about 4–5 minutes total. The exterior should be golden and crisp.
• Coat and Serve: While still warm, roll each French toast roll-up in the cinnamon-sugar mixture for a sweet, crunchy finish. Alternatively, lightly dust with powdered sugar for a festive look. Serve immediately while warm, with extra butter, maple syrup, or a dollop of whipped cream for an indulgent touch.

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