While other coffee shops and food chains are releasing their versions of pumpkin spice lattes, Dairy Queen is bringing something different this season.
On Monday, Aug. 31, Dairy Queen unveiled its new fall menu, which includes fall-inspired treats and coffee. While you will see the Pumpkin Pie Blizzard treat making its return, don’t expect to see a pumpkin spice latte anywhere on the menu.
Dairy Queen fans can also expect to see the new Toasted Marshmallow Mocha DQ Coffee Cooler and Brown Sugar Cookie Dough Blizzard Treat make their debut with DQ’s Fall Treat Collection, according to a news release published on Dairy Queen’s website. The treats will only be available for a limited time.
Dairy Queen isn’t the only chain unveiling its seasonal fall menu. Starbucks already began serving fall-inspired drinks on Aug. 25, and Dunkin’ brought out its seasonal drinks back on Aug. 19.
Here’s what to know about DQ’s new fall menu for 2026.
See Items on Dairy Queen’s Fall Treat Collection
The following items will be included on Dairy Queen’s new Fall Treat Collection menu:
- Brown Sugar Cookie Dough Blizzard Treat (new): Brown sugar cookie dough and brown sugar blended into Dairy Queen’s soft serve.
- Toasted Marshmallow Mocha DQ Coffee Cooler (new): Cold-brew coffee blended with soft serve, poured into a cup covered in cocoa fudge and topped with whipped cream and more fudge.
- Pumpkin Pie Blizzard Treat (returning): Pieces of pumpkin pie blended into soft serve and topped with whipped cream and nutmeg.
The Brown Sugar Cookie Dough Blizzard Treat and Toasted Marshmallow Mocha DQ Coffee Cooler are both new offerings, while the Pumpkin Pie Blizzard Treat is a returning favorite.
How Long Will Dairy Queen’s Fall Menu Be Available?
The restaurant chain has not given an exact date for when the menu items will go away. It says in a news release that the 2026 fall menu items will be available starting Aug. 31, but only for a limited time.
Contributing: Greta Cross, Mike Snider and Gabe Hauari, USA TODAY. Julia Gomez is a Trending reporter for USA TODAY.
Read the full article here
