Salt and Straw's November flavors take inspiration from all the components of a Thanksgiving table—even the turkey. Salt and Straw via Facebook
November is here, and the specials popping up around Seattle eateries are changing to match, with classic autumnal flavors like sweet potato, pumpkin, squash, cranberry, apple pie, gingerbread, and eggnog making appearances. Even Thanksgiving turkey is represented in the form of Salt and Straw's Salted Caramel Thanksgiving Turkey flavor and Cupcake Royale's Thanksgiving dinner cupcakes. We've compiled a cornucopia of seasonal specials so you can plan accordingly. For more inspiration, check out our full food and drink calendar.

Cookie Counter
The vegan bakery and ice cream shop is scooping up fall flavors like pumpkin spice latte, matcha blackberry, and "spooky road" (a holdover from Halloween with a chocolate base, house-made sunflower seed butter cups, and mini marshmallows) until they run out. If you're in need of plant-based sweets for your Thanksgiving or Friendsgiving gatherings, they also have a selection of seasonal desserts available for pick-up, including Dutch apple pie, pecan pie, pumpkin spice glazed shortbread, orange cardamom cookies, and "popsters" (their take on the Pop Tart) in pumpkin and cranberry orange.

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Cupcake Royale
If you've ever wanted to consume your Turkey Day dinner in the form of a cupcake, your prayers are answered by Cupcake Royale's "Thanksgiving Dinner" flavor, which features sweet potato cake, a cranberry compote filling, rosemary vanilla buttercream, a caramel drizzle, rosemary sea salt, and sugared cranberries. The bakeshop/ice creamery/cafe also has three other fall flavors: 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; Eggnog Brûlée, a vanilla cupcake with a nutmeg cream filling and eggnog frosting that has been brûléed for a touch of toasty crunch; and Pumpkin Crunch, a pumpkin cupcake with cardamom cream cheese frosting rolled in cake crumbs and "cinnamon crunchies" and topped with a mellow cream pumpkin candy. Assorted dozens with November flavors and festive Thanksgiving flair are available for all your party needs.

Fainting Goat Gelato and Nutty Squirrel Gelato
These two gelato shops (which joined forces last year—Nutty Squirrel is owned by the Fainting Goat owners' daughter and her husband) are stocking their cases with flavors like pumpkin spice, apple pie, chai latte, orange sorbetto, and ruby chocolate.

Frankie & Jo's
The plant-based creamery is turning three years old and celebrating with a triad of fall flavors: Happy B-Day, a strawberry coconut milk base with chunks of gluten-free cake, swirls of strawberry jam, and plant-dyed white chocolate sprinkles; Molten Chocolate Cake, a flavor inspired by the signature offering at Hot Cakes (which is owned by Frankie & Jo's co-owner Autumn Martin) with salty chocolate ice cream, ribbons of magic shell, rose chocolate sauce and vegan, gluten-free molten cake pieces; and Spiced Squash, a flavor made with spiced, roasted butternut squash and sweetened with coconut sugar.

Half-and-Half Doughnuts
This new Capitol Hill doughnut shop, which opened last month, has introduced a crop of autumnal treats like maple walnut fritters and old-fashioned doughnuts in chai and pumpkin spice.

Hot Cakes
The dessert emporium's molten cake of the month is the Coconut and Butterscotch Molten Cake, a "dark decadence" chocolate cake filled with coconut pastry cream and a scoop of ice cream topped with coconut macaroon crumble and a house-made butterscotch sauce. The vegan shake of the month is the Concord Grape and Cinnamon Crunch Vegan Shake, a dairy-free and gluten-free shake made with house-made Concord grape jam, Frankie & Jo's plant-based ice cream, and cinnamon crunch. In other news, they also recently launched a new beer called Merit Badge, made in collaboration with Portland-based Little Beast Brewing and inspired by their S'mores Molten Cake. The beer, a "S'mores Imperial Stout" made with cacao nibs, graham flour, cinnamon, vanilla, and a dry-burn syrup with smoked malts to achieve a campfire effect, is available at all Hot Cakes locations, and you can even get it in a float with vanilla ice cream and smoky campfire caramel sauce.

La Marzocco
The current roaster-in-residence at KEXP's coffee shop is Kuma Coffee, a small local roaster (the name means "bear" in Japanese). Their offerings will be available until Monday, December 2 and include espresso shots of their seasonal "Balanced Fresh Crop" blend, filter coffee of both the blend and a single-origin coffee that will rotate weekly, their take on the Pumpkin Spice latte, and a turmeric tonic from Kilogram Tea.

Lady Yum
The macaron maven's November flavors are Cranberry Orange Sugar Cookie and Bear Claw (as in the almond pastry), while the fall flavors include Pumpkin, Pear Frangipane, and Butterbeer.

Li'l Woody's
The local burger joint's burger of the week is the Double Up Burger, available until Monday, November 11, with tartar sauce, shredded lettuce, sliced tomato, two slices of American cheese, two quarter-pound grass-fed Painted Hills beef patties, and ketchup.

Maslow’s
The downtown American eatery run by the laudable nonprofit FareStart has a monthly "Maslow's Meal" special created by a local chef in collaboration with their FareStart apprentices. For November, chef Shaun McCrain of Copine created a house-made fresh tagliatelle with poached egg, prosciutto, Parmesan broth, and an herb salad.

Mighty-O Donuts
Good news, pumpkin lovers: Mighty-O's pumpkin spice donut special for October has been extended until November 15. On November 16, it will be replaced by a spiced gingerbread cake donut spiced with ginger, cinnamon, and cloves and dusted in gingerbread sugar.

Molly Moon's Ice Cream
The local ice cream parlor is offering pumpkin flavors two months in a row for the first year ever with its new offering, Pumpkin Cheesecake, a follow-up to last month's Pumpkin Clove with spiced pumpkin caramel, cheesecake batter ice cream, and graham cracker crust. Other seasonal flavors include Vegan Choco Donut, made with pieces of vegan Mighty-O Cocoloco Donuts covered in chocolate hard shell in a vegan chocolate ice cream; Dutch Apple Pie, an apple pie flavor with Collins Family Orchards apples in a brown sugar pie filling and crisp cardamom pie topping; and Cranberries and Cream, a sweet cream ice cream spiced with cardamom and swirled with cranberry jam. As for their sundae of the month, it's a Pumpkin Cheesecake Sundae, with pumpkin cheesecake ice cream, tangy cranberry curd, graham cracker crust, whipped cream, and a Chukar cherry.

Raised Doughnuts
The Central District doughnut shop's November flavors include strawberry cheesecake, pumpkin fritter, red bean mochi, snickerdoodle, coffee cruller (Fridays only), a savory everything bagel doughnut (Saturdays only), and cremé caramel (Sundays only).

Salt and Straw
The Portland-based artisan ice creamery's November flavors take inspiration from all the components of a Thanksgiving table—even the turkey. The lineup includes Sweet Potato Casserole with Maple Pecans, a sweet potato ice cream with whipped maple fluff and crunchy pecan praline; Blood Orange Cranberry Sauce, a vegan and dairy-free flavor made with Pacific Northwest cranberries, blood oranges, and coconut cream; Roasted Peach & Sage Cornbread Stuffing, a sage-infused sweet cream base with cornbread cookies and peach jam; Salted Caramel Thanksgiving Turkey, an eyebrow-raising flavor with duck fat caramel infused with aromatics and crackly roasted turkey skin brittle; and Spiced Goat Cheese & Pumpkin Pie, a flavor that evokes "pumpkin pie filling without the shell" with pumpkin pie, goat cheese, ginger, and cinnamon.

Trophy Cupcakes
The cupcake bakeshop's "Pumpkin Pie" flavor recreates the classic dessert in cupcake form with pumpkin cake, a pumpkin filling, a graham-cracker crust, and pumpkin pie buttercream. To mark the 40th anniversary of the Samoa, they also have a Samoa cupcake inspired by the coconutty Girl Scout cookie, with Valrhona chocolate cake, a caramel cream filling, and coconut buttercream rolled with toasted coconut and drizzled with caramel and chocolate ganache.