Pumpkin Pie Kit Kats Actually Sound Delicious (Photos)

Well gosh. I'm usually jealous of Japan's multitude of novelty Kit Kat flavors, but for once it seems like us stateside consumers have lucked out.

Go overseas to the Asian country and for a limited time, you can pick up some cough drop-flavored Kit Kats. Seriously. Seriously.

But meanwhile, in the U.S., we have a much calmer and certainly less controversial flavor that a lot of fall-loving folks will enjoy: pumpkin pie -- and just in time for the fall craze of pumpkin everything.

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These candies start with the same wafer base that we all know and love and then they're filled with pumpkin pie-flavored creme, according to Delish. Then, they get coated with a pumpkin spice shell.

Sounds pretty good to me -- and I'm not the only one who thinks so.

"Break me off a piece of that pumpkin pie, baby!" a social media account called Junk Banter posted on Instagram " ... These were found at a Dillons, another store owned by Kroger. No word on other retailers yet but something of this magnitude should make it to other retailers too. … Weird Kit Kats and pumpkin spice-flavored things are basically the two reasons I exist."

Same, Junk Banter. Same.

So it seems like it's getting to be time to say goodbye to summer and gear up for fall -- at least in the kitchen. Though summer doesn't start until late September, it's about that time that you'll start seeing PUMPKIN everything, and you won't be able to escape it.

And if you're a pumpkin spice hater, you're just going to have to suck it up and let people have their fun, because it looks like the polarizing seasonal flavor has cemented its place in the fall lineup year after year.

"From an emotional standpoint, pumpkin spice evokes the comfort of a cozy kitchen and good things baking in the oven," Eliza Cross, author of the cookbook "Pumpkin it Up!" told USA Today's 10 Best in 2016. "More than any other flavor, I think pumpkin spice encompasses the sweet comfort of being home. … The pumpkin has been part of America's culinary repertoire for centuries, so I like to think that people will continue to enjoy eating it and finding creative new ways to cook with it."