# Components:
→ Filling
01 - 4 oz cream cheese, softened
02 - 1/4 cup canned pumpkin puree
03 - 2 tablespoons powdered sugar
04 - 1/2 teaspoon pumpkin pie spice
05 - 1/2 teaspoon vanilla extract
→ Roll-Ups
06 - 8 slices soft white sandwich bread, crusts removed
07 - 2 large eggs
08 - 1/4 cup milk
09 - 1/2 teaspoon ground cinnamon
10 - 1 tablespoon granulated sugar
11 - 2 tablespoons butter, for frying
→ Coating (optional)
12 - 3 tablespoons granulated sugar
13 - 1 teaspoon ground cinnamon
# Directions:
01 - Beat together cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract in a medium bowl until smooth and fluffy. Set aside.
02 - Use a rolling pin to flatten each bread slice until thin and flexible.
03 - Spread about 1 tablespoon of the filling evenly over each bread slice, then roll up tightly, sealing the edge by pressing gently.
04 - Whisk eggs, milk, ground cinnamon, and granulated sugar together in a shallow dish until combined.
05 - Heat a large nonstick skillet over medium heat and melt 1 tablespoon of butter.
06 - Dip each roll-up into the egg mixture, coating all sides, then place seam-side down in the skillet. Cook in batches, turning frequently until golden brown on all sides, about 2–3 minutes per batch. Add more butter as needed.
07 - Mix sugar and cinnamon in a shallow bowl. Roll cooked roll-ups in the mixture while warm, if desired.
08 - Serve immediately, optionally dusted with powdered sugar or drizzled with maple syrup.
