Food & Beverage

4 fall menu items that have nothing to do with pumpkin spice

From lobster-shaped lollipops to Dr Pepper-dusted chicken, these fast-casual brands are taking a different approach to fall menus.

Photo: Mason's

September 23, 2026 by Cherryh Cansler — Publisher, FastCasual.com

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Fall menu season usually means one thing: pumpkin spice.

But not every restaurant is reaching for the pumpkin puree, cinnamon or pumpkin-spice syrup. As consumers head into football season, cooler weather and the holiday stretch, some fast-casual brands are taking a different route — leaning into bold flavors, comfort food, nostalgia and even a little fun.

Here are four menu items and promotions giving fall a break from pumpkin spice.

1. Mason's Famous Lobster Rolls: A lobster-shaped bonus

Mason's Famous Lobster Rolls is taking a decidedly different approach to fall marketing. Instead of creating a pumpkin-spiced lobster roll — thankfully — the brand is putting the spotlight on the product it already does best.

For National Lobster Day, on Sept. 25, guests who order a lobster roll at participating Mason's locations will receive a free lobster-shaped lollipop, while supplies last.

It's a small promotion, but one designed for the social-media era: A recognizable, photo-friendly giveaway that reinforces what Mason's is known for.

Guests may choose from the brand's signature lobster rolls, including the chilled Classic and warm Connecticut-style preparations, before taking home their edible crustacean.

Founded in Annapolis, Maryland, in 2014, Mason's specializes in New England-style lobster rolls made with North Atlantic lobster. Its menu also includes the Lobster BLT, Lobster Grilled Cheese, Lobster Mac & Cheese, New England Clam Chowder and Lobster Bisque.

The promotion shows another way restaurants can create a seasonal moment without changing the menu at all. Instead of introducing a fall flavor, Mason's is using a food holiday to create a reason to visit and adding a little branded fun to the transaction.

2. Slim Chickens: Dr Pepper Blasted Chicken

Although this may seem like a bizarre pairing to some, eating soda-covered chicken was a staple for my family growing up. My mom always used Pepsi to make her barbecue chicken. Now, Slim Chickens, is taking a page out of her book. The over 300-unit brand launched Dr Pepper Blasted Tenders, Tender Bites and Wings Sept. 14, with the limited-time offering available through Nov. 16.

The chicken is hand-breaded and cooked to order, then tossed in a proprietary Dr Pepper dry seasoning blend after it comes out of the fryer. Unlike a sauce or marinade, the seasoning adheres to the breading, giving the chicken a sweet-and-savory Dr Pepper flavor in every bite, according to a company press release.

Guests may order the seasoning on tenders, tender bites or wings at no additional charge.

The launch also plays directly into Slim Chickens' five heat levels, which range from Country to "BURRRRN, BABY, BURN." The brand positions the Dr Pepper Blasted flavor as a way to add another dimension to its chicken while giving guests a new customization option.

For operators, the LTO also illustrates how a recognizable beverage brand can give a familiar core menu item a new seasonal hook without creating an entirely new platform.

3. Crimson Coward: Cheez Nugs

Crimson Coward Nashville Hot Chicken is bringing a different kind of heat to fall with Cheez Nugs, bite-sized pieces of whole-milk mozzarella surrounded by a seasoned, golden breadcrumb crust.

The new permanent menu item launched Sept. 18 across the brand's operating locations.

The nuggets are fried to order and served with a choice of the brand's scratch-made Crimson Sauce or cool ranch. Guests can order them as a standalone side or add them directly to sandwiches, sliders and wraps.

The real play is how the brand positions the item alongside its Nashville hot chicken.

Crimson Coward offers five spice levels, and the mozzarella nuggets are designed as a counterpoint to the heat. The brand says the milk fat in the cheese can help temper the sensation of capsaicin, making the nuggets a natural pairing with its spicier chicken.

"We wanted to give guests something craveable, premium and fun that complements the fire," Ali Hijazi, founder and CEO of Crimson Coward, said in a company press release.

That makes Cheez Nugs more than another side. The item gives guests another way to interact with the brand's core menu and creates an add-on that can work across several menu platforms.

4. Panda Express: Cantonese BBQ Brisket

Sometimes a fall menu doesn't need a new item. It just needs to bring back one that guests already want.

That's the strategy behind Panda Express' Cantonese BBQ Brisket, which returned to restaurants nationwide Sept. 1 after its initial run generated more than 5 million scoops.

The premium beef brisket is slow-cooked, hand-cut into bite-sized pieces, flame-seared in a wok and tossed in an original Char Siu-style BBQ sauce. The result combines the smoky, sweet and savory characteristics associated with American barbecue with Cantonese flavors.

The item also gives Panda Express a substantial protein play, which is also trending these days. At 44 grams of protein per serving, the brand says it is the highest-protein dish on its menu.

The return came just before Labor Day, extending the barbecue occasion beyond summer and into the fall season.

"Fan excitement for Cantonese BBQ Brisket was immediate and undeniable," Evelyn Wah, vice president of brand innovation at Panda Express, said in a press release.

The comeback is also a reminder that seasonal menu strategy doesn't always mean inventing something new. A successful LTO can become its own marketing event when customer demand gives a brand a reason to bring it back.

The takeaway

Pumpkin spice may dominate the fall conversation, but it's hardly the only way restaurants can make a menu feel seasonal.

Football, barbecue, comfort food, bold flavors, food holidays and customer demand all offer opportunities to create fall relevance without adding another pumpkin-spice item to the menu.

For fast-casual operators, the bigger opportunity may be finding a seasonal hook that actually fits the brand — rather than forcing the brand to fit the season.

About Cherryh Cansler

Cherryh Cansler is Publisher of FastCasual.com and Vice President of Connect Food. She has been covering the restaurant industry since 2012. Her byline has appeared in Forbes, The Kansas City Star and American Fitness magazine, among many others.

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