This year, independent restaurants are rethinking their pumpkin spice strategy. According to SpotOn point-of-sale data, pumpkin-themed items added to POS menus between January 1 and July 21, 2025 dropped nearly 40% compared to last year. This doesn’t mean the flavor fell out of favor, but rather operators are being more strategic by choosing fewer, better-performing items that actually move the needle.
Fewer pumpkin items, better results
Operators aren’t flooding menus with pumpkin just because it’s “seasonal.” They’re thinking about what sells, what’s easy to execute, and what brings guests back. Here’s what stood out:
- Sweet, comforting staples stayed strong, like pumpkin pie, cheesecake, bread, and rolls
- Drinks still dominate, especially pumpkin beers, cold brews and martinis
- Savory pumpkin offers are growing, with items like pumpkin ravioli, empanadas, and soups gaining traction
Instead of a dozen pumpkin-flavored experiments, many restaurants chose 2–3 solid items and leaned into them. That’s not just easier in the kitchen, it’s better for cost control and marketing.
Maximize seasonal menus without the clutter
Not every seasonal idea needs to make it to the menu. Here’s how to focus on the pumpkin items that work:
1. Choose low-lift, high-impact dishes
Start with ingredients you already stock—like pumpkin purée or spice blends, and build items you know your staff can execute well. Desserts and drinks are easy wins.
2. Highlight just a few standouts
A curated menu builds more excitement than a crowded one. Go all-in on a few pumpkin items and make them part of your brand story, whether it’s Grandma’s pumpkin pie recipe or a house-made syrup for cocktails and desserts.
3. Use tech to drive repeat business
Promote your fall offerings through loyalty programs, email and social media marketing, your website, and your online ordering platform. Remind your regulars that their favorite seasonal treat is back, and for a limited time.
4. Track what actually sells
Use your restaurant point-of-sale reporting to see what pumpkin items drive orders, and what’s getting ignored. Adjust your offerings accordingly. Engineer your menu to ensure your pumpkin items are priced correctly. Less guessing, more profit.
Quality builds guest loyalty
Pumpkin season is no longer about doing the most. It’s about doing what works for your guests, your team, and your brand. A killer pumpkin ravioli or standout pumpkin spice latte will do more for your business than six so-so menu experiments. When you focus on quality, consistency, and guest experience, you turn fall flavors into long-term loyalty.
