Oatmeal and Coconut Cream Pies with Pumpkin Brown Butter Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup butter, divided (1/2 cup softened)
  • 1 package Pamela’s Oatmeal Cookie & Bar Mix
  • ¾ cup unsweetened shredded coconut
  • 1 large egg
  • ¼ + ⅛ cup pumpkin puree
  • 1 tsp. pure vanilla extract
  • 2 ½ cups gluten free confectioners sugar
  • Pinch of salt
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a sil pat.
  2. Add ½ stick of softened butter to the bottom of a stand mixer fit with a paddle attachment. Beat on medium speed until fluffy and smooth, about 2 minutes. Add Pamela’s oatmeal mix, coconut and egg. Beat on low just until combined. If needed, scrape down the sides of the bowl with a spatula and beat again until combined.
  3. Measure out 1 tablespoon of dough. Roll into a ball and line up on prepared baking sheet. Slightly press down dough with your palm. You will need to do two batches of 12. Bake for 10 minutes. Let cookies cool for 1 minute and then use a spatula to transfer the cookies to a cooling rack. Let cool completely.
  4. While the cookies bake, make the filling. Add remaining ½ cup of butter to a small skillet. Turn on a medium-high heat. Once the butter has melted, swirl the pan constantly until the butter reaches a deep brown color and smells nutty, it should take about 3-4 minutes. Immediately pour butter into a small bowl.
  5. Place the bowl in the freezer and chill for 10 minutes. After 10 minutes, use a spatula to stir the butter. Chill again until it has settled back into a softened state, about another 3 minutes or so, depending on how cold your freezer is.
  6. Transfer brown butter to the bottom of a stand mixer fit with a paddle attachment. Beat butter on a medium speed until soft and fluffy, about 1 minute. Add pumpkin puree and vanilla. Beat on a medium speed until combined.
  7. Turn the mixer on low, and add in powdered sugar in two batches. Mix until each batch is combined. Chill frosting for 10 minutes in the fridge.
  8. Once the cookies have cooled and the filling has chilled, spread a heaping tablespoon on half of the cookies. Top with another cookie. Chill pies for 10 minutes or until ready to serve.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/oatmeal-coconut-cream-pies-pumpkin-brown-butter-frosting/