Combine the eggs, milk, vanilla, flour, baking powder and pinch of pumpkin pie spice in a blender and blend for 10-15 seconds (or place ingredients in a bowl and whisk until smooth and combined). Pour into a large shallow bowl, set aside.
In another shallow bowl combine the sugar and 1 tsp of pumpkin pie spice, stir till evenly combined. Set aside.
Use a rolling pin to flatten each piece of bread, then spread a line of pumpkin butter across the bottom edge of the flattened bread (I placed pumpkin butter in a zip close bag, then snipped off the corner to squeeze out evenly). Roll up and place seam side down. Repeat with remaining bread.
Once they are all rolled up, dip them into the egg and milk mixture, letting them soak for about 5-10 seconds. Place on a lightly greased baking pan (I used my silicone baking mat), at least 1 inch apart.
Bake for 9 minutes. Remove from oven and brush with melted butter, flip and brush again with melted butter. Bake for an additional 8-12 minutes. Remove from oven.
Once cool enough to handle (but still quite warm), roll in the pumpkin spice and sugar mixture to coat. Serve warm with maple syrup. Enjoy!