Bear & Burton’s Tallow Pumpkin Spice Cookies
Bear & Burton’s
24
15 minutes
12 minutes
Rich, buttery, and warmly spiced — these cookies bring cozy fall flavors with the added depth of Wagyu beef tallow.
Ingredients
- 1 cup Bear & Burton Wagyu Beef Tallow
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin pie spice
Directions
- Cream the Fat & Sugar
- In a large bowl, beat Bear & Burton Wagyu Beef Tallow with brown and granulated sugar until fluffy.
- Add Wet Ingredients
- Mix in the egg, vanilla extract, and pumpkin puree until smooth.
- Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Mix Dry & Wet
- Gradually add dry ingredients to wet, stirring just until combined.
- Bake
- Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet (about 1.5 tbsp per cookie). Bake 10–12 minutes until edges are set and tops are just firm.
- Cool & Enjoy
- Let cool on the sheet for 5 minutes before transferring to a wire rack.