It doesn't have to all be pumpkin. Photo via Macrina Bakery's blog.

Local bars are using the season's signature orange squash in various cocktails, and pumpkin spice is expanding past just the latte market into limited-release M&Ms, cream cheese, and even Pop-Tarts.

Pumpkin is great and all, but it's in danger of becoming an overconsumed holiday flavor. Here are, four ways to celebrate the season with maple, apple, cider spices, and other notes of fall.

Molly Moon’s
Scoop up the spiced cider sorbet, with ginger and cinnamon. It probably won’t warm you up like a traditional spiced cider, but we all have coats, right?

New pastry chef Renee Bolstad has unleashed a harvest-themed dessert menu. Sweet potato cheesecake is there, as well as a chai semifreddo with poached pear. Her third dessert does focus on the gourd—a pumpkin seed cake with creme fraiche and roasted delicata squash. 

Macrina Bakery
Fall-flavored baked goods abound, like a mini maple apple pie and fall leaf-shaped cookies. The bakery is also putting the recipes on its blog, should you feel ambitious enough to try one at home.

Trophy Cupcake 
The cupcakery is going the caramel apple route for its October flavor of the month: an apple cake frosted with caramel buttercream, garnished with a proper caramel apple stick. (It’s actually a pretzel.)


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