Baking Bits

Pumpkin Gobs ( Whoopee pies)

Gobs are a delicious delight I was raised on as a child. My grandmother made them for every holiday and every gathering we ever had..we always anticipated her gobs. I had no idea that GOB was another word for Whoopee pie until I moved to the south. I was thinking they had it all wrong here..my grandma made these and they are gobs! Well, I soon figured out that the “gob thing” is a Pennsylvania term..among many others.

The traditional gob is chocolate cake with marshmallow like filling, but because it’s almost fall there is something about making everything pumpkin! I played with the basic recipe of my grandmas, but of course adding pumpkin and some spices. I am pairing it with a cinnamon cream cheese icing filling instead of traditional marshmallow filling, I love adding cinnamon to the cream cheese to give a little fall spice feeling. Get creative and put some sprinkles on the cookie that goes on the top for a little festive touch.

These are easy (I promise) and highly addictive. They are soft and so yummy that you will eat more than one! They freeze great too, so it you want to bake the cookie part, layer them with parchment paper and place in a container and freeze for up to 2 weeks. Pull them out and fill, let rest 1 hour and enjoy! OR eat them as you go along baking them! 😊

 

Pumpkin Gobs (whoopee pies)

Pumpkin Gob recipe

Sprinkledwithinspiration.com

1 box of vanilla cake mix

1/3 cup oil

1 15 oz can pumpkin

2 eggs

½ cup water or milk

2 tsp. pumpkin pie spice

Filling:

1 stick real butter

4 oz cream cheese, soft

4-6 cups confectionery sugar

½ tsp cinnamon

1 tsp vanilla extract

  1. Pre-heat oven 350 and line sheet pans with parchment paper
  2. Combine cake mix and rest of ingredients in one bowl mixing together with hand mixer or kitchen aid mixer. Do not over beat but mix until it’s all smooth, no lumps
  3. With either a ice cream scoop( like my mini scoop to make small ones) or teaspoon, scoop mounds on sheet pan giving them enough room to expand and not touching. (about 1 ½ inches)
  4. Bake 8-10 minutes and let them cool for 10 minutes and then scoop and repeat.
  5. Filling: Beat butter, cream cheese, vanilla and cinnamon with mixer, and then add 4 cups confectionery sugar. Add more if you would like the consistency stiffer. You must beat the icing though for 1-2 minutes to get it light and fluffy
  6. Sandwich the cookies with the filling and enjoy! 😊

 

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