November is here, and the specials popping up around Seattle eateries are changing to match, with classic autumnal flavors like sweet potato, pumpkin, and cinnamon making appearances. We’ve compiled the latest creations around town, from the sweet (red bean mochi doughnuts) to the downright wacky (salted caramel turkey ice cream). For more seasonal food inspiration, check out our Thanksgiving calendar.
Central District Ice Cream
This month, the lineup at the Central District ice cream shop known for their bold and unique flavors includes Chef T’s Basboosa, a semolina cake ice cream spiced with mahleb (an aromatic spice made from the seeds of a cherry variety) with pomegranate syrup; Basil Mascarpone Cheesecake, a basil mascarpone cheesecake ice cream with pistachio pie crust; Roasted Red Pepper Thyme, roasted red pepper ice cream infused with thyme; Honey Glazed Carrots, a honey-glazed carrot ice cream; Cardamom Salted Peanut, a salted peanut ice cream infused with cardamom; Dirty Matcha, a matcha and espresso ice cream with chocolate chips; Candied Yam, a candied yam ice cream with roasted marshmallow; and Mint Oreo, a dairy-free mint Oreo ice cream with Oreo chunks.
The vegan ice cream parlor and bakery’s newest sundae is the Toasty, made with organic vanilla ice cream, house-made caramel sauce, waffle cone bits, a toasted vegan marshmallow, whipped cream, and a cherry.
For November, the cupcakery is bringing back four autumnal flavors: Boozy Rumball, a chocolate cupcake topped with chocolate rum buttercream rolled in candied walnuts; Cranberry White Chocolate, a vanilla cupcake filled with Washington cranberry compote and topped with white chocolate buttercream, candied orange zest, and a white chocolate stick; Pumpkin Pie, a pumpkin cupcake with a graham cracker crust, cream cheese frosting, and pumpkin pie spices; and Chai Cinnamon, a vanilla cupcake with chai buttercream and a sprinkle of snickerdoodle crumble.
Frankie & Jo’s
The popular plant-based creamery’s trio of November flavors include Miso Moon, an oat milk ice cream (the company’s first) with soy-free miso oat cookie crumbles and soy-free miso caramel sauce; Japanese Pumpkin, a roasted kabocha squash ice cream with cinnamon, ginger, and nutmeg; and Molten Chocolate Cake, a returning popular flavor inspired by Hot Cakes (owned by Frankie & Jo’s co-owner Autumn Martin) with salty chocolate ice cream, magic shell ribbons, rose chocolate sauce, and vegan molten cake pieces.
The dessert emporium’s molten cake of the month is Wild Elderberry Molten Cake, a “dark decadence” molten cake made with an elderberry and cream center, elderberry compote, rosehip graham crumble, and vanilla ice cream. Their shake of the month is the Sweet Potato Spice Vegan Shake, made with roasted sweet potatoes, cinnamon, ginger, nutmeg, Frankie & Jo’s plant-based ice cream, and oat crumble.
The burger joint’s current weekly special is the Million Ballin Burger, a collab with local singer/songwriter ParisAlexa, with Merlot and rosemary aioli, sliced tomatoes, butter lettuce, sautéed mushrooms, fried eggs, smoked mozzarella, and grass-fed beef, available until Monday, November 12. (We’ll update here when the next week’s special is announced.)
Molly Moon’s Ice Cream
The local ice cream parlor’s seasonal flavors include Dutch Apple Pie, an apple pie flavor with Collins Family Orchards apples in a brown sugar pie filling and crisp cardamom pie topping; Chocolate Caramel Pretzel, a base with pretzel dust, chunks of organic pretzel crunch in chocolate hard shell, and swirls of vanilla bean caramel; Vegan Choco Donut, made with pieces of vegan Mighty-O Chocoloco Donuts covered in chocolate hard shell in a vegan chocolate ice cream; and Chocolate Cranberry Sorbet, with chocolate sorbet and a ribbon of cranberry-orange jam. The sundae of the month is the Orange You Glad It’s Chocolate Sundae, with melted chocolate ice cream, candied orange jam, white chocolate bark, house-made whipped cream, and a Chukar cherry.
Salt and Straw
For October, the Portland-based artisan ice creamery is recreating all the components of a Thanksgiving supper in ice cream form: Sweet Potato Casserole with Maple Pecans, a sweet potato ice cream with a ribbon of maple syrup marshmallow fluff and homemade candied pecans; Roasted Cranberry Sauce Sorbet, a vegan and dairy-free flavor made with roasted cranberries, cranberry juice, and candied cranberry jam; Roasted Peach & Sage Cornbread Stuffing, a Southern-inspired flavor with a sage-infused base with cornbread brown sugar shortbread cookies and peach jam; Salted Caramel Thanksgiving Turkey, a turkey fat caramel ice cream (???) with “sweet and buttery” turkey brittle; and Spiced Goat Cheese & Pumpkin Pie, a goat cheesecake ice cream with streaks of pumpkin custard and warm spices.
Shug’s Soda Fountain
Pike Place’s old-timey soda shoppe is ringing in the season with a “crustless apple pie a la mode,” featuring warm Camano Island Fruits spiced apple cider topped off with a scoop of vanilla ice cream and whipped cream.
The gourmet cupcake bakery’s flavor of the month is Pumpkin Pie, a pumpkin cupcake made with brown sugar, buttermilk, pumpkin purée and fall spices, with a pumpkin pie center and maple and pumpkin pie buttercream.