5 Pumpkin Delights (That are Not Pumpkin Spice Lattes)

To those of you who seek out pumpkin spice lattes with the same doggedness that Harry Potter pursued horcruxes, I can not aid you in the fracturing of your soul. I can however help you discover a new pumpkin wonderland. It’s a place where there is still sweetness, but also savory notes and the bright pops of traditional pumpkin pie spices like cinnamon, nutmeg, and clove.

Some are cold. Some are warm. All will add joy to your face. Here are five pumpkin delights that are not a pumpkin spice latte. This is not a trick, just a chance for you to discover a new way to appreciate a fall treat.

5. Pumpkin Spice Cake at Dolce Bakery (3930 W 69th Terrace, Prairie Village, Kansas)

I know you need to be walked back slowly from the ledge, so the first step in your pumpkin spice rehabilitation will be…a pumpkin spice cake. Earthy and honest; this is a gateway cake, it will lead to pumpkin whoopie pies and bread.

4. Pumpkin Pie French Toast at Eggtc. (5107 Main Street and 7182 Renner Road, Shawnee, Kansas)

Sweet, filling, nap-inducing — brunch won’t be the same. They’ve also got pumpkin-flavored lattes. Remember, we’re easing you back to a reasonable interpretation of pumpkin.

3. Pumpkin Pie Concrete at Andy’s Frozen Custard (Multiple locations)

The pumpkin pie concrete jams a slice of pie into vanilla custard. It’s a seasonal menu item and they bake the pies in house. Toss a couple pecans on top — you’ll be glad for the topping and crunch.

2. Pumpkin Donuts at Donut King (2320 Armour Road)

Moist and delicious and available only for a limited time — these are the sweet equivalent of burnt ends. And just like good barbecue, you’ll be talking about these long after you’ve finished them. Bonus points for late hours: Donut King is open until at least 11 p.m. every night (midnight on Friday and Saturday).

1. Pumpkin Cheesecake at Rosso in the Hotel Sorella (901 W 48th Place)

Call this a shared dessert, otherwise you’re rolling home. It comes with maple bourbon caramel and apple cider sorbet. Lots and lots of fall on this plate.

— Jonathan Bender writes about food trends and is the author of “Cookies & Beer” and “Stock, Broth & Bowl.” Follow him on Twitter @jonathanbender.