Travelin’ Tom’s Coffee Launches Limited-Time Seasonal Menu

The mobile coffee franchise has introduced seasonal Pumpkin Pie and Spiced Apple Chai-der beverages available across its national truck network through October.

Read the original at QSR Magazine
Travelin’ Tom’s Coffee Launches Limited-Time Seasonal Menu

TL;DR

Travelin' Tom's Coffee has launched a limited-time seasonal menu featuring Pumpkin Pie and Spiced Apple Chai-der beverages available through October. The menu is available at participating trucks nationwide.

Travelin’ Tom’s Coffee, the mobile coffee franchise bringing premium beverage experiences directly to local communities, is embracing fall with the launch of its new limited-time seasonal menu. Featuring rich Pumpkin Pie and sweet Spiced Apple Chai-der, the seasonal drinks will be available at participating trucks nationwide from September through October.

Built to serve events from early morning gatherings to late-night festivities, Travelin’ Tom’s offers total customization. Guests can enjoy their favorite seasonal flavors prepared Hot, Iced, or Frozen:

  • Pumpkin Pie: This fan-favorite is back and offers a creamy blend of spiced pumpkin, vanilla, and cinnamon — pie like you’ve never experienced before.

  • Spiced Apple Chai-der: A specialty drink featuring a cozy fusion of spiced chai and apple cider, balancing aromatic tea spices with sweet orchard flavor.

“Fall is one of our favorite seasons at Travelin’ Tom’s, and Pumpkin Pie is one of our customers’ favorite flavors,” said Tony Lamb, Founder and CEO of Travelin’ Tom’s Coffee. “Whether folks prefer their drinks hot, iced, or frozen, we’re excited to serve these seasonal favorites directly to schools, workplaces, and local events.”

The new fall lineup is available at participating Travelin’ Tom’s locations through October, while supplies last. Customers can find their local truck or request an event at travelintomscoffee.com.

In this story

This story was originally published in QSR Magazine on September 11, 2026. Burnaze summarizes and links to the original reporting.

Read the full story at QSR Magazine

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