Directions

1. Cream the Fat & Sugar
2. In a large bowl, beat Bear & Burton Wagyu Beef Tallow with brown and granulated sugar until fluffy.
3. Add Wet Ingredients
4. Mix in the egg, vanilla extract, and pumpkin puree until smooth.
5. Combine Dry Ingredients
6. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
7. Mix Dry & Wet
8. Gradually add dry ingredients to wet, stirring just until combined.
9. Bake
10. 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.
11. Cool & Enjoy
12. Let cool on the sheet for 5 minutes before transferring to a wire rack.