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As the leaves change and autumn settles in, there’s nothing more comforting than the warm, nostalgic scent of pumpkin spice. While most people associate it with lattes and baked goods, you can also use this beloved fall fragrance to create something truly unique — pumpkin spice-infused tallow.
Whether you’re crafting seasonal skincare (like whipped tallow balm or lip balm), a cozy-scented candle, or even experimenting in the kitchen, infusing tallow with natural spices brings a whole new dimension of richness and warmth. Let’s walk through how to make your own pumpkin spice-infused tallow from scratch.
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This post is all about how to infuse tallow with pumpkin spice
Table of Contents
What is tallow?
Tallow is rendered beef fat, traditionally used in cooking, skincare, and candle-making. It’s deeply nourishing for the skin, shelf-stable when rendered properly, and a beautiful base for infusions thanks to its neutral scent and creamy texture.
Why use tallow in skincare
Tallow is a time-tested fat rendered from beef suet, prized for its:
Rich concentration of fat-soluble vitamins (A, D, E, K)
Biocompatibility with human skin (it mimics our natural sebum)
Excellent moisture-locking and healing properties
Long shelf life when rendered and stored properly
Perfect for dry, chapped, or sensitive skin — and even more luxurious when infused with aromatic whole spices. Tallow is the only thing that helped heal my kiddos horrific eczema which is why I am so passionate about it!
Why pumpkin spice?
Pumpkin spice is a blend of warming spices that include:
These spices aren’t just for flavour — they also boast antioxidant, anti-inflammatory, and aromatic properties. Infusing them into tallow makes for an indulgent, fall-scented base that’s great for self-care products or seasonal gifts.
Tools you need
Double boiler or heat-safe bowl over a pot
Fine mesh strainer or cheesecloth
Spoon, spatula or whisk
Kitchen scale (to weigh the essential oils)
Optional: coffee filter (for ultra-fine straining if making a balm)
Ingredients you need
Whole Spices:
1–2 tsp whole cloves
1 tsp whole allspice (optional)
1–2 tsp dried ginger root or a few thin ginger slices (dried and optional.)
¼ whole nutmeg, lightly crushed (not powdered)
Optional: 1 small piece of vanilla bean (split lengthwise)
Base:
1 cup high-quality rendered tallow
Extras:
4-6 drops of cinnamon LEAF essential oil. (No more than 1% of the total weight)
New to working with tallow?
If you’ve had issues in the past with:
Gritty texture
Greasy feel
Off smells
Short shelf life
…then you’ll love my free troubleshooting guide.
👉 “5 Tallow Mistakes and How to Fix Them”
Learn the simple tips to get smooth, creamy, skin-loving results — every time.
Why use whole spices instead of ground?
While ground pumpkin spice is great for baking, it can be:
Too abrasive and intense for skin
Difficult to strain, leaving gritty residue
More likely to spoil or reduce shelf life due to fine particles
Whole spices offer a gentler, cleaner infusion, and are easier to strain out — giving you all the warmth without the mess.
Step by step- whole spice infusion
1. Melt the Tallow
Place your tallow in a double boiler over low heat. Let it fully melt, stirring occasionally. Keep the heat gentle — this preserves the beneficial nutrients.
2. Crack and Add Whole Spices
Using the back of a spoon or a mortar and pestle, gently crack the nutmeg and allspice to help release their aromatic oils. Add all your whole spices to the melted tallow.
Note: Cracking, not grinding — you want larger pieces for easy removal.
3. Infuse Gently (1–2 Hours)
Let the mixture simmer low and slow for 1–2 hours, stirring occasionally. The warm fat will draw out the natural oils and aromas from the spices without burning or overcooking them.
Tip: If you’re unsure about overheating, use a thermometer and keep temps under ~180°F (82°C).
4. Strain the Tallow
Remove from heat and let it cool just slightly. Then carefully strain the tallow through a fine mesh strainer, cheesecloth, or even a coffee filter (for ultra-pure balm base) into a clean glass jar or tin.
Discard the spices or compost them.
5. Add cinnamon leaf essential oil.
Use no more than 1 % of the total weight of the oils. You want to make sure you have cinnamon leaf oil and not cinnamon bark as bark can cause irritation to your skin.
6. Cool and Store
Let your infused tallow cool at room temperature until solid. You can also refrigerate to speed it up.
If you want more information on infusing tallow...
I made an entire blog post where I outlined 3 different ways you can infuse tallow. One method is on the stove (similar to this blog post,) one method is in the dehydrator and one method is in the crockpot.
If you want to learn more about any of these methods, check out the blog post here.
Thank you so much for reading! I would love to hear how your infusion goes in the comments below and keep your eyes peeled for the next blog post in my pumpkin spice skincare series : whipped pumpkin spice tallow.”
This post was all about how to infuse tallow with pumpkin spices.