A Fall chill is in the air, and it's time for our favorite, comforting fall flavors. For a couple of days now, I've been contemplating baking up this sweet treat from my childhood. When I woke up this morning, the urge was overwhelming - I just knew that it was time to make Pumpkin Gobs.
It's been a couple of years since I last made these, and I've been just craving a taste of home. Ok, so maybe gob is an unfamiliar term, but many people know them by the more familiar name of Whoopie Pies. Gob is what we called them where I grew up in Southwestern Pennsylvania, and although they come in many delicious flavors, pumpkin has always been my favorite.
Now these gobs are neither a real cookie, nor a pie, but more of a little cake sandwich with a creamy filling. In this instance, a cream cheese filling because that is just what I like with the pumpkin flavor. These little treats are sweet, spiced, and moist - so moist, in fact, that I don't recommend stacking them (like I recklessly did in the photo below). After baking, allow them gob halves to cool and dry out a bit on a cooling rack. After you fill them, it's best to lay them in a single layer on wax paper, or wrap them individually in wax paper packets. Serve them right away, or pop them in the fridge or freezer to eat later.
Makes 3-4 dozen gobs, depending on the size
For the Gobs:
1 (15-ounce) can of pumpkin puree (not pie filling)
2 cups brown sugar
1 cup oil
2 teaspoons vanilla
3 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
For the Filling:
1 (8-ounce) package of cream cheese, softened
4 tablespoons butter, softened
2 1/2 cups confectioner's sugar
1 teaspoon vanilla
pinch of salt
1. Preheat oven to 350 degrees Fahrenheit. Line baking sheet(s) with parchment paper, or lightly coat with oil.
2. In a large mixing bowl, use an electric mixer to combine the pumpkin, sugar, oil, eggs, and vanilla.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
4. Gradually mix the dry ingredients into the wet, until everything is thoroughly combined. Drop heaping tablespoons of the batter onto the prepared cookie sheets, leaving about an inch between.
5. Bake for 11-12 minutes, until a toothpick inserted into the center of the gob comes out clean. Be sure not to overbaked - you want them to be browned only slightly, if at all. Allow them to cool on a rack while you prepare the filling.
6. Prepare the filling by creaming the cream cheese, butter,salt, and vanilla together. Gradually mix in the powdered sugar, until it forms a silky frosting. If you want a stiffer frosting, add a little more powdered sugar.
7. Generously spread one cake with the frosting, and then top with another cake of a similar size and shape, forming a little sandwich. Refrigerate for a few minutes before serving. (preferably with a glass of your favorite milk!)
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