McDonald’s Pumpkin & Créme Pies Are Coming Back
Pumpkin spice season hits McDonald’s this August.
Photo courtesy of McDonald's
Thanks to the annual PSL drop watch at Starbucks, we’ve gotten used to the idea that Pumpkin Spice Season has crept into the latter part of summer. We get it: Some people love sunshine and some people are all about sweater weather. But, perhaps surprisingly, Starbucks’ ever-earlier release of its pie-spiced latte has set a trend across the coffee industry, causing convenience stores and fast food restaurants to follow suit. Earlier this month, Dunkin’ already put pumpkin spice (and a cereal latte) on the menu well ahead of autumn. And next week, McDonald’s will be joining the crowd with the return of its pumpkin-fied menu items, too.
First, don’t talk to us until we’ve had our pumpkin spice coffee. For that, McDonald’s offers its McCafé Pumpkin Spice Latte in both hot and iced versions. The fast food chain’s take features “freshly brewed espresso steamed and spiced to perfection with hints of pumpkin and cinnamon flavors.”
Photo courtesy of McDonald's
But while seemingly everyone has a pumpkin spice latte this time of year, McDonald’s may have carved itself out a special niche with its own gourd-inspired goodie. Also returning is the chain’s Pumpkin & Créme Pie, a fall-flavored take on McDonald’s iconic mini hand pies, each served in their own little boxes. For the unfamiliar, McDonald’s describes the Pumpkin & Créme Pie as “a signature turnover-style crust filled with pumpkin pie on one side, crème on the other, and baked to perfection with a sugar coating.” The result is a sort of a mashup between a warm pumpkin pie with pumpkin cheesecake filling.
Both the McCafé Pumpkin Spice Latte and McCafé Pumpkin & Créme Pie hit participating McDonald’s locations nationwide on Friday, August 29 and will remain on the menu for a limited time and while supplies last. And at that point, we know McDonald’s pie fans will be on the lookout for any word on the return of those sprinkle-filled Holiday Pies.
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