Pumpkin, apple and maple flavors flourish in fall innovation.
Krispy Kreme is bringing back its Pumpkin Spice Glazed Doughnuts Sept. 6 through Sept. 12 and along with them two new glaze options.
Apple Cider Glaze will make its debut Sept. 13 through Sept. 19, starring on new Apple Cider Glazed Doughnuts, Apple Cider Glazed Original Filled Brown Sugar Kreme Doughnuts and Apple Cider Glazed Cake Doughnuts. The Apple Cider Glazed Doughnut is covered in glaze made with apple cider and spices, the filled version is stuffed with brown sugar Kreme, and the Apple Cider Cake Doughnut is an apple cider old-fashioned cake donut covered in apple cider glaze.
Maple Glaze will be available Sept. 20 through 26 on new Maple Glazed Doughnuts, Maple Glazed Original Filled Maple Kreme Doughnuts and Maple Glazed Cake Doughnuts. The Maple Glazed Doughnut is covered in a glaze made with maple syrup, the Maple Glazed Maple Kreme Doughnut is filled with maple Kreme, and the Maple Glazed Cake Doughnut is an old-fashioned yellow butter cake donut covered in maple glaze.
Cold Stone Creamery is debuting a duo of new ice cream flavors for fall: Pumpkin Bread Batter Ice Cream and Banana Bread Batter Ice Cream. The flavors are featured in two new Signature Creations.
The Apple of my Pumpkin Pie Creation is made with Pumpkin Bread Batter Ice Cream, pecans, graham cracker pie crust, apple pie filling and caramel.
The Almost Baked Banana Bread Creation includes Banana Bread Batter Ice Cream, banana, pecans and cinnamon.
New at BJ’s Restaurants is the Sweet Cinnamon Apple Pizookie, a fall dessert available for a limited time. The treat features a warm cinnamon cookie loaded with cinnamon-spiced apple pieces and caramel bits topped with two scoops of vanilla bean ice cream and a drizzle of caramel.
Peet’s Coffee is introducing its fall menu, featuring two new beverages and a new take on one of its sandwich offerings.
The Pumpkin Oat Foam Cold Brew features Baridi Blend cold-brew coffee topped with a layer of pumpkin pie-spiced oat milk microfoam.
The Maple Oat Frappe, which is available exclusively to members of Peet’s Coffee’s rewards program, is made with Baridi Blend cold-brew coffee blended with ice, oat milk and a touch of maple.
The updated Chicken & Waffles Sandwich now includes chicken sausage, bacon and a sweet and spiced spread between two maple waffles topped with a crispy layer of toasted gouda cheese.
Pilot Flying J is rolling out new fall-inspired coffee flavors and recipes to its network of travel centers across North America.
On Aug. 10, the chain debuted the Cinnabon Pumpkin Spice Cappuccino and the Apple Cider Cappuccino.
On Sept. 7, Pilot Flying J will begin serving Bourbon Pecan Coffee and Apple Pie Cold Brew.
On Sept. 17, Pumpkin Pie Spice Creamer will be available for customers to add to their beverages.
Jeremiah’s Italian Ice is launching a five-week “Pie Series” that includes a different pie-inspired treat each week of the month of September. Each release will feature Italian ice layered with ice cream and a new cookie crumble layer-in. The first week’s frozen dessert is the Pumpkin Spice Pie Gelati, made with pumpkin pie Italian ice layered with vanilla ice cream and cookie butter crumbles.
First Watch is serving its autumn lineup of breakfast foods and juice.
The new Pumpkin Spiced Donuts are warm cake donut holes tossed with pumpkin spiced sugar and dusted with powdered cinnamon sugar. The treats are served with salted caramel apple butter and crème anglaise.
The Truffle Mushroom Hash combines roasted shiitake and crimini mushrooms with diced bacon, Monterey Jack cheese and seasoned potatoes topped with two cage-free eggs any style, Parmesan cream sauce, truffle oil and lemon dressed arugula.
The Short Rib Omelet includes red wine-braised beef short ribs, roasted shallots and crimini mushrooms, spinach and mozzarella cheese. The omelet is topped with Parmesan cream sauce and herbs and is serviced with lemon-dressed organic mixed greens and ciabatta toast.
The Butternut Squash Bisque is a creamy butternut squash soup sweetened with carrot and nutmeg and garnished with sour cream and herbs.
The Carrot Crush beverage blends carrot, orange, coconut water, turmeric and lemon.
First Watch also is bringing back its Pumpkin Pancake Breakfast, which features a spiced pumpkin pancake, two cage-free eggs cooked any style and a Jones Dairy Farm grilled chicken sausage patty.
“Fall is one of my favorite times of year and one that calls for rich, deep flavors and food that’s comforting and feeds the soul. Our menu this season pulls in hearty, robust ingredients like braised beef short ribs, roasted mushrooms and truffle oil and robust butternut squash,” said Shane Schaibly, vice president of culinary strategy for First Watch. “And of course, it wouldn’t be Fall without pumpkin, which is why I’m so excited that we’ve brought back our iconic pumpkin pancakes and are adding sweet, fluffy pumpkin spiced donuts into the mix.”
Hungry Howie’s is serving new Pumpkin Spice Howie Bread, featuring 16 pieces of buttered, oven-bake breadsticks with a warm pumpkin spice served with a side of white icing for dipping.
“Hungry Howie’s has been known as the originator of flavored pizza, and after years of watching America’s love affair with pumpkin spice, we’re excited take part in the seasonal flavor craze with our Howie Bread,” said Jeff Rinke, vice president of research and development for Hungry Howie’s Pizza. “Our Pumpkin Spice Howie Bread is sugar, pumpkin spice and everything nice. It’s the perfect side item for family and friends to enjoy this fall.”
Smoothie King’s new Keto Champ Pumpkin Smoothie is made with almond butter, organic pumpkin, Califia Farms almond milk, spice blend and keto protein blend. A 20-oz size contains 430 calories, 31 grams of fat, 23 grams of protein, 19 grams of carbs, 9 grams of net carbs and 5 grams of sugar.
Sonic has combined two of its classic menu items to create the new Grilled Cheese Burger. The offering features grilled buttered Texas toast, cheese, a seasoned 100% beef patty, mustard, ketchup and diced onions.
Shake Shack has teamed up with Milk Bar to combine its frozen custard with Milk Bar’s baked foods and offer two new shakes.
The Chocolate Birthday Cake Shake includes Milk Bar B’Day crumbs and Milk Bar B’Day frosting spun with chocolate cake frozen custard and topped with whipped cream and rainbow sprinkles.
The Cornflake Chocolate Drizzle Shake is made with Milk Bar Cornflake Crunch spun with malted vanilla frozen custard and topped with Milk Bar chocolate fudge drizzle and mini marshmallows.
Red Lobster is expanding its lineup of Signature Feasts with the new Mariner’s Feast, which includes Atlantic salmon topped with Langostino and Norway lobster, a grilled scallop skewer and Walt’s Favorite Shrimp. The seafood is served with cocktail sauce and lemon.
The Coffee Bean & Tea Leaf is adding three new breakfast options to its menu: a sandwich, a burrito and egg bites.
The Beyond Breakfast Sausage Sandwich, featuring Beyond Meat’s plant-based sausage patty with 9 grams of protein, includes cage-free egg and provolone cheese and is served on an English muffin.
The Chorizo Breakfast Burrito is made with scrambled eggs, Mexican-spiced chorizo, potatoes, pepper jack cheese and fire-roasted tomato salsa in a flour tortilla.
The Bacon Egg Potato Bites are made with scrambled eggs, pepper jack cheese, Swiss cheese, potato and bacon.
MOD Pizza is introducing Plant-Based Italian Sausage, a new meatless pizza topping. Developed with Plantly, the plant-based sausage is a spiced Italian-style crumble made with pea protein, filtered water, expeller-pressed canola oil and seasoned with fennel, oregano and thyme. Vegan, gluten-friendly and soy-free, the topping contains 12 grams of protein per serving.
The plant-based topping is featured on The Willow, a new limited-edition pizza also made with a garlic Parmesan sauce base, shredded asiago cheese, ricotta, sliced mushroom, arugula and a drizzle of Romesco sauce.
Tropical Smoothie Cafe is evading traditional fall flavors for its pumpkin spice-free autumn menu.
The Strawberry Chia Lemonade Smoothie blends strawberries, lemon juice and chia seeds.
The Green Goddess Flatbread is made with a choice of grilled chicken, garlic-herb shrimp or plant-based protein, plus spinach, tomatoes, smashed avocado, shredded Parmesan cheese and green goddess sauce on a toasted flatbread.
“Who says fall foods have to be heavy? At Tropical Smoothie Cafe, we're offering a vacation from pumpkin spice with fresh new items that you can feel good about enjoying,” said Charles Watson, chief executive officer of Tropical Smoothie Cafe. “Our Green Goddess Flatbread is hearty without being heavy, with vegetables and healthy protein choices that won't weigh you down.”
El Pollo Loco is doubling down on nacho toppings with its new Double Loaded Nachos offerings.
The Double Chicken Nachos feature citrus-marinated fire-grilled chicken, guacamole, queso blanco, smashed pinto beans, sour cream, pico de gallo and serrano peppers on a bed of salted tortilla chips.
The Double Crunch Taquito Nachos include salted tortilla chips topped with four chicken taquitos, chopped chicken breast, queso blanco, pico de gallo and a creamy cilantro dressing.
Mooyah Burgers, Fries & Shakes is paying homage to its Texas heritage with a new burger and a new shake.
The Big Dill Burger features a half-pound patty of Certified Angus Beef, fried pickles, Tillamook cheddar cheese, lettuce, tomato and bacon pecan barbecue spread on a potato bun.
The Texas Pecan Shake blends ice cream, butter pecan syrup and sea salt caramel toffee sauce.
Wienerschnitzel’s new BBQ Brisket Fries feature shredded brisket, barbecue sauce, cheese sauce and grilled onions on a bed of french fries.
Donatos is debuting the Ultimate Grilled Cheese Pizza, featuring thin crust loaded with smoked provolone cheese, asiago cheese, hardwood smoked bacon, Roma tomatoes, roasted garlic and toasted bread crumbs.
The Habit Burger Grill has teamed with Impossible Foods Inc. to debut two burgers made with Impossible Foods’ plant-based meat.
The Original Impossible Burger is topped with caramelized onions, melted American cheese, shredded lettuce and tomato and is served on a toasted bun.
The Impossible Bistro Burger comes with caramelized onions, melted aged white cheddar cheese, lettuce and tomato on a toasted sweet brioche bun.
Fogo de Chão’s new fall-inspired menu features a premium steak, seasonal hummus and feta dish.
The Porterhouse has two steaks in one cut — filet mignon on one side and seared New York strip on the other — all seasoned with rock salt and fire roasted.
The Fall Seasonal Hummus is topped with roasted mushrooms, parsley, extra virgin olive oil and garlic chips.
The Marinated Feta features cubes of feta cheese combined with kalamata olives and garnished with green olives and capers.