As the air becomes chilly and brisk, the leaves turn various shades of orange. Just like food and coffee flavors across the nation. We are once again in the season of Pumpkin Spice, more commonly known as autumn. But is this so overdone that it has lost its flavor?
Autumn is my favorite season. I love the wardrobe change to warm sweaters and riding boots, the change of the leaves, and the approaching of the snow days. Unfortunately, in recent years, fall has been taken over by this overly popular flavor. It started with just coffees, and has now expanded into many types of food, from pancakes and Greek yogurt to Triscuits and pasta sauce.
Pumpkin spice has become one of the most popular flavors for fall, and it is commonly assumed that no teenage girl can live without her daily pumpkin spice latte. However, when pumpkin spice rolls into season, I begin to miss the smell of fresh coffee beans and espresso in the Dunkin Donuts and Starbucks. The energizing smell of freshly brewed coffee is replaced by the smell of a Yankee Candle. To me, pumpkin spice coffee smells and tastes unsettlingly similar to an A.C. Moore, more potpourri than coffee bean.
I understand why others like this flavor though. The arrival of pumpkin spice marks the onset of cold weather. It replaces all the lemony, fruity, frozen drinks in coffee stores with a universally autumnal symbol. Pumpkin spice reminds consumers of the arrival of Halloween and Thanksgiving that will inevitably lead to Christmas. While I do not like pumpkin spice, I do appreciate the nationwide attempt to mark the season and ease us into cold weather.
I will not miss pumpkin spice when winter arrives, the snow begins to fall and the flavors change with the seasons. With Thanksgiving right behind us, it is time to start getting ready for winter, and of course, Christmas. It is time for the freezing cold air, the first snowfall, and Christmas movies and music everywhere you turn. And with all the festivities will come the arrival of wintry flavors like peppermint bark, mint and salted caramel.
By Victoria Lubas’17, Executive Editor-in-Chief