Brown Butter Pumpkin Oat Cookies
A plate of cookies can be the entire dessert plan. Sally McKenney’s brown butter pumpkin oatmeal cookies combine pumpkin and rolled oats with warm spices, then finish with a brown-butter glaze. The visible oats and lightly glazed tops give them a different character from a smooth, heavily frosted bakery cookie.
Our serving idea is a small plate beside freshly poured coffee after lunch, rather than a crowded dessert board. Blue pottery sets off the warm color of the cookies, and leaving one broken open makes the oat texture part of the presentation. There is no need for a scatter of extra ingredients that are not in the bake.
For a relaxed autumn gathering, these would also make a useful final offering after a savory brunch. Keep the portions casual and offer more at the table. These are hosting suggestions from Brunch God; follow the creator’s directions for the dough, glaze and storage rather than treating this feature as a tested substitute.
Recipe credit: Sally McKenney, Sally’s Baking. Read the complete brown butter pumpkin oatmeal cookie recipe.