In a mixing bowl, whisk together 1/2 cup of very softened butter, 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and a pinch of nutmeg until smooth and creamy.

Transfer the mixture to a piece of wax paper and roll it into a log shape. Chill the butter in the freezer.

Place a large skillet on the stove over medium-high heat for 2-3 minutes.

Lightly spray the skillet with cooking spray.

In a separate bowl, whisk together 4 eggs, 1 cup of milk, 1 teaspoon of vanilla extract, and 1 cup of canned pumpkin until smooth.

Combine 1/2 cup of flour, 1 teaspoon of cinnamon, and 1/4 cup of brown sugar in another bowl and mix well.

Gradually add the dry mixture to the pumpkin egg mixture, stirring gently until combined.

Dip the brioche or challah bread slices into the pumpkin batter mixture, coating both sides lightly.

Place the dipped bread slices onto the skillet, cooking for 3-4 minutes on each side until golden brown.

Plate the Pumpkin French Toast and serve with slices of chilled brown sugar cinnamon butter on top.