Food & Beverage
Pumpkin shares the fall spotlight with apple, squash and bolder flavors
Pumpkin still anchors plenty of fall menus this year, but restaurant brands are also leaning on apple, squash and a few less traditional flavors to pull guests in before the holidays take over.
November 3, 2026 by Cherryh Cansler — Publisher, FastCasual.com
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ClaudePumpkin still anchors plenty of fall menus this year, but restaurant brands are also leaning on apple, squash and a few less traditional flavors to pull guests in before the holidays take over.
The timing matters. Curion, a product and consumer research firm, found that 88% of consumers want to try at least one fall menu item, yet 23% answered "Those are still available?" when asked about fall menus at mid-season. The firm polled 18,313 U.S. consumers Sept. 28 to Oct. 5.
"The first wave proves the demand is there. The second wave decides the season," Keren Novack, president of Curion, said in a press release.
Here's a look at the fall items brands pitched to Fast Casual, grouped by the flavors they share.
Pumpkin goes to brunch
Three breakfast-and-brunch brands put pumpkin pancakes at the center of their fall menus.
Snooze Eatery
Snooze's Pumpkin Pecan Pie Pancakes are fluffy pumpkin pancakes filled with vanilla cream cheese and topped with house-made caramel, sweet cream and candied pecans. They arrived Aug. 26 with Tiramisu French Toast, a Smoked Salmon Benny, breakfast tacos and two new breakfast burritos.
Some items are seasonal and others are permanent, according to the brand. The Crispy Breakfast Burrito already ranks No. 4 in sales across the menu, the brand's PR agency said.
"This menu is really about giving guests more to explore," CEO Josh Kern said in a company press release.
Founded in Denver in 2006, Snooze has nearly 70 locations nationwide.
Polly's Pies
Polly's Pies added Pumpkin Pancakes ($14.99) made with Coach's Oats and topped with house-made cinnamon whipped cream. The limited-time lineup, launched Oct. 20 at all 12 locations, also includes Holiday Hushpuppies ($9.99) filled with turkey, stuffing, smashed potatoes and cheddar, Turkey Day Sliders ($11.99), chili and a Traditional Turkey Dinner ($19.99).
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| Polly's Pies added Pumpkin Pancakes ($14.99) made with Coach's Oats and topped with house-made cinnamon whipped cream. Photo: Polly's |
Founded in Fullerton, California, in 1968, the family-owned brand operates 12 locations in Southern California.
Hash Kitchen
Hash Kitchen's limited-time Hash Holidays menu, launched Sept. 30, includes Pumpkin Pancakes ($15) finished with dark caramel and candied pecans. Savory dishes include a Carved Turkey & Stuffing Waffle ($20) and Carved Turkey Hash ($21), and the bar adds Pumpkin Spice and Peppermint Mocha espresso martinis ($14 each).
"We wanted to take some of the flavors everyone looks forward to this time of year and give them the Hash Kitchen treatment," founder and executive chef Joey Maggiore said in a press release.
Hash Kitchen is backed by Savory Fund.
Fall treats are here
Shakes, pies, churros and sodas are where pumpkin and apple most often share a menu.
Smashburger
Denver-based Smashburger added two rotating, seasonal Häagen-Dazs shakes on Oct. 6: a Pumpkin Spice Shake with fall-spiced pumpkin and sweet cream, and an Apple Pie Shake with cinnamon-spiced apples, nutmeg, allspice and vanilla. The limited-time shakes arrived with a New York Pastrami Smash and New York Pastrami Big Dog at participating locations nationwide.
Smashburger, a subsidiary of Jollibee Foods Corp., operates 178 locations, 112 corporate-owned and 66 franchised.
Burgerville
Burgerville's Pumpkin Shake ($5.89 for 12 ounces) uses local pumpkin butter made by Oregon Growers and Umpqua Dairy ice cream. The fall lineup also includes a new
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| Burgerville's Stumptown Cold Brew with Pumpkin Spice Cold Foam. Photo: Burgerville |
Hazelnut Caramel Apple Sundae (starting at $4.49) and Stumptown Cold Brew with Pumpkin Spice Cold Foam.
On Oct. 13, the brand added a Beecher's Garlic Cheeseburger and Garlic Herb Fries. All of the items run through Nov. 23 or while supplies last.
Burgerville is a Pacific Northwest chain known for sourcing local ingredients.
Rita's Italian Ice & Frozen Custard
Rita's launched four limited-time Pie Concretes on Nov. 2, including a Pumpkin Pie Concrete with vanilla frozen custard, pumpkin creme and vanilla wafers and an Apple Pie Concrete with apple pie filling. Caramel Pie and Cookies n' Cream Pie versions round out the lineup, available at participating locations through Dec. 6.
Founded in Bensalem, Pennsylvania, in 1984, Rita's has more than 600 shops.
El Pollo Loco
El Pollo Loco's limited-time fall menu, launched Sept. 24, pairs Pumpkin Pie Mini Churros with a Caramel Apple ChataCoffee, the brand's horchata-and-iced-coffee drink layered with caramel apple syrup. A Cheesy Enchilada Double Chicken Bowl rounds out the lineup.
"These new menu items showcase the flavors our guests love in unexpected ways, from the warmth of cinnamon and pumpkin to the richness of caramel apple, all built on the same quality we're known for," Rene Pisciotti, senior director of culinary innovation at El Pollo Loco, said in a press release.
El Pollo Loco has more than 500 company-owned and franchised restaurants in 10 states.
Starbucks
Starbucks added three Mini Pies on Sept. 29: Pumpkin, with a creamy pumpkin filling and fall spices; Apple Crumble, with tender apples and buttery streusel; and Pecan. The pies arrived with the Aerocano, an air-whipped Blonde Espresso take on the Iced Americano.
I'm donut ?
I'm donut ? is bringing back its Pumpkin Cheesecake donut, a nama donut filled with pumpkin cheesecake cream and topped with toasted pumpkin seeds, at its Times Square shop. A Salted Maple Hojicha Latte, made with roasted green tea, maple syrup and a sea salt topping, launched Oct. 1.
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| I'm donut? creates a Cranberry Jelly Donut filled with cranberry-orange jelly. Photo: I'm donut? |
New limited-edition specials that debuted Nov. 1 turn Thanksgiving dinner into donuts: a Cranberry Jelly Donut filled with housemade cranberry-orange jelly, and a Roast Turkey Sandwich with turkey breast, cranberry sauce and brioche stuffing in a glazed donut bun. Thanksgiving box sets in three sizes open for pre-order in early November.
Founded by Chef Ryouta Hirako in Tokyo, I'm donut? opened its first New York City location in Times Square in April 2025.
Chicken Salad Chick
Chicken Salad Chick is keeping its Pumpkin Spice Cake, with cream cheese frosting, and Chicken Poblano Soup on menus through Jan. 2, 2027. The seasonal favorites now sit alongside Mary Mistletoe, a new limited-time chicken salad with cranberries, rosemary, sage and thyme.
Chicken Salad Chick has more than 350 restaurants in 27 states.
Cool Sips
Cool Sips, a fountain beverage shop known for "dirty" drinks, launched five limited-time fall sodas. They include Bonfire Bliss, Dr Pepper with pumpkin spice syrup, toasted marshmallow syrup and sweet cream, and Caramel Apple Crush, Starry with green apple syrup, caramel syrup and sweet cream.
Topical Smoothie
The Cranberry Truffle Smoothie is back at Tropical Smoothie Cafe. Featuring tart cranberry and sweet strawberries blended with white chocolate and yogurt, it's available until Jan. 5, 2027.
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| The Cranberry Truffle Smoothie is back at Tropical Smoothie Cafe. |
Apple steps up
Several brands built savory dishes and drinks around apple rather than treating it as a dessert flavor.
Cava
Cava's fall lineup, which reached restaurants nationwide in early October, centers on a new Greek Goddess dressing made with Greek yogurt, lemon juice, garlic, herbs and spices. The dressing tops a new Greek Goddess Salmon Bowl and Greek Goddess Steak Salad, and the menu adds a seasonal Pomegranate Apple drink. The brand's release pitched the drink with the line "Move over pumpkin, apple is the star flavor of fall 2026."
"Our new Greek Goddess dressing puts a fresh spin on flavors rooted in our heritage and gives guests another way to enjoy the ingredients they already know and love," Ted Xenohristos, co-founder and chief concept officer of CAVA, said in a press release.
Cava has about 500 restaurants in 30 states and Washington, D.C.
Tocaya
Tocaya's Fall/Winter Manzana Salad combines carne asada and mole with kale, cabbage, shaved radish, apples, roasted sweet potatoes and butternut squash, finished with an apple cider honey dressing. The refresh, which launched Oct. 1, also adds a limited-time Carnitas con Piña Taco, Tamarindo Agua Fresca and Hibiscus Ginger Tea. Chicken Flaquitos and Ceviche are now permanent.
"We wanted this menu to feel comforting while still bringing the fresh ingredients and vibrant combinations Tocaya is known for," Oliver Plust, corporate executive chef at Tocaya, said in a press release.
Founded in 2016, Tocaya operates eight fast casual locations in Los Angeles and Scottsdale, Arizona.
Brooklyn Water Bagel
Brooklyn Water Bagel's Harvest Apple Turkey Sandwich ($10.99) layers sliced turkey, white cheddar, Granny Smith apples, baby spinach and cranberry Dijon sauce on a bagel. It launched Oct. 21 and runs through the end of November. Broccoli Cheddar Soup also returns through March 2027 at all locations except Jupiter.
Florida-based Brooklyn Water Bagel operates 20 locations across the state.
Ascension Coffee
Ascension Coffee's fall menu includes the Dotiki Apple Chai-der, made with doki, black tea, caramel, spices and ginger beer, and Apple Pie French Toast with house-made apple chutney. The menu is featured at the brand's largest cafe, which opened Oct. 12 in Southlake, Texas.
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| Ascension Coffee's fall menu includes the Dotiki Apple Chai-der, made with doki, black tea, caramel, spices and ginger beer. |
Founded in Dallas in 2012, Ascension Coffee is a women-led specialty coffee roaster and cafe group.
Squash and the harvest table
Vegetable-forward brands leaned on squash, root vegetables and comfort sides.
Dig Inn
Dig Inn's fall menu is the first from new Culinary Director Dylan Mendelsohn, an Eleven Madison Park and Life Alive Cafe alum. The eight new dishes include Delicata Squash with Maple Tahini, Autumn Farro with Butternut Squash and citrus tahini, Hudson Valley Apples with Chai Yogurt and Brussels & Cabbage with Sweet Chili Crisp. The menu runs at all locations through the end of the year, with family meals and catering packages built from the same dishes.
"The produce changes before the weather does, and this menu is our way of following its lead, pairing familiar fall flavors like Hudson Valley apples and Yukon mashed potatoes with something unexpected, like delicata squash and maple tahini," Mendelsohn said in a press release.
Dig Inn operates more than 35 locations in the Northeast.
FARE
Chicago's FARE debuted a fall menu that includes a Fall Salmon Bowl with Ginger Miso Dressing, Roasted Coconut Squash, Beets with Pistachio Dukkah and an Apple Crisp Smoothie. Parmesan Roasted Cauliflower and Miso Broccoli Crunch round out the additions. The brand refreshes its menu four times a year.
FARE operates 10 locations in Chicago and plans to open its first Charlotte, North Carolina, location this fall.
Stonefire Grill
Stonefire Grill's seasonal menu, launched Oct. 8, includes a Harvest Salad with butternut squash, candied walnuts, feta, dried cranberries and apple chips in a maple vinaigrette. Baked Potato Soup, two loaded mashed potato sides and two new pizzas round out the six additions.
"We're intentional about creating seasonal menus that feel familiar, approachable and comforting, while still giving families something new to discover," David Youngberg, CEO of Stonefire Grill, said in a press release.
Stonefire Grill operates 12 restaurants in Southern California.
Beyond the orchard
Two brands leaned into unusual fall flavors.
Urban Plates
Urban Plates built its fall menu, launched Sept. 23 at all locations, around a Korean sweet-heat sauce. The lineup includes Korean Sweet & Spicy Grilled Chicken ($14.70), Grilled
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| Korean Spiced Roasted Mushrooms ($6.50) that are miso-roasted and topped with garlic Parmesan breadcrumbs. Photo: Urbane Plates |
Salmon ($21.99), a Chicken Wrap ($13.50) and Chicken Tenders, plus Korean Spiced Roasted Mushrooms ($6.50) that are miso-roasted and topped with garlic Parmesan breadcrumbs. Steak Frites with Peppercorn Sauce ($19.99) is also new.
Shake Shack
Shake Shack brought back its Black Truffle menu Sept. 29 for a limited time. The lineup includes the Black Truffle Burger, Black Truffle 'Shroom, Black Truffle Shack Stack and Black Truffle Parmesan Fries, all built on a sauce made with truffle oil from Umbria, Italy. For the first time, guests can add the sauce to sides such as the new Mac & Cheese Bites, Chicken Bites and Onion Rings.
About Cherryh Cansler
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