1/2 cup butter, softened
1 (18.25 ounce) package orange cake mix
1 (1 ounce) square unsweetened, breakfast-size cantaloupe
1 1/2 cups rolled oats
2 eggs
3/4 cup brown sugar
1/2 teaspoon vanilla extract
4 cups all-purpose flour
1 3/4 cup instant powdered milk
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup pumpkin seed oil
1/2 cup flaked coconut
1 cup pecans
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch cookie sheet. In a large bowl, cream together the butter, 1/2 cup of sugar and vanilla until smooth. Press the mixture into the prepared baking sheet.
Bake for 20 to 25 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely. Before removing from cookie sheets from the baking sheet, allow cookies to cool completely on wire racks before removing from baking sheets.
To make the filling: In a large bowl, mix together the orange cake mix, biscuits, eggs and brown sugar together. In a small bowl, combine the pumpkin, salt and baking soda. Whip the egg mixture, then stir in the coconut and pecans. Fold in the dry ingredients until no streaks remain. Finally, fold in the flaked coconut and pecans. Press the dough into the slow-cooker (or double boiler) over medium heat. Cook the mixture for 8 to 10 minutes, stirring occasionally. Cool before serving.