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Multiflora Pumpkin Spice Cookies

Multiflora Pumpkin Spice Cookies

Brighten up your holiday with this delicious Multiflora treat. It can be made ahead of time.

Shopping List:


  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 1/4 cup New Zealand Multiflora Honey
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • Pinch salt of New Zealand Pacific Sea Salt


Combine butter, sugar, egg, and in a mixer and beat on medium-high speed until light and fluffy. Make sure the dough is very light in color and fluffy, stop mixer to scrape down the sides of the bowl as necessary. Add the New Zealand Multiflora Honey, pumpkin pie spice, vanilla, and beat on medium-high speed until combined and smooth, about 2 minutes. Add the flour, cornstarch, baking soda, New Zealand Pacific Sea Salt, and mix until just combined, about 1 minute. Spoon into mounds. Place mounds on a large plate, flatten slightly with your palm, cover and refrigerate for at least 3 hours, or up to 5 days, before baking. Make sure the dough is cool because cookies will spread and bake flat cookies.

Preheat oven to 350F, spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart. Bake for no longer than 8 to 9 minutes, or until edges are golden and tops are just beginning to set. Cookies will become firm up as they cool. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 4 months. Unbaked cookie dough may be stored in an airtight container in the refrigerator for up to 5 days.


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