Pumpkin Gobs

These Pumpkin Gobs are some of the first baking I do every fall. For me, they’re a cherished taste of home. And you may actually know these treats by the more common name of pumpkin whoopie pies, but back where I grew up in western PA we called them Gobs.

While the chocolate gob is probably the most well-known variety of gob, they actually come in many flavors. But this recipe is for my favorite, the Pumpkin Gob (or Pumpkin Whoopie Pie). And if you love fall treats, check out my recipe for the Easiest Homemade Apple Butter!

Pumpkin Gobs aka Pumpkin Whoopie Pies

In Pennsylvania, these tasty treats are of Amish and PA Dutch origins. And while folks in most parts of Pennsylvania call them by their most familiar name, whoopie pies, in southwestern PA, we call them Gobs. But whoopie pies aren’t just a PA thing. They also have a tradition in other parts of the U.S. like New England and the South. And whether you call them Gobs or whoopie pies, just know they are not actually pies, nor are they really cookies. They’re more of a little cake sandwich with a creamy filling. In this instance, a sweet cream cheese frosting-like because it’s so delicious with the pumpkin flavor.

Pumpkin Gobs aka Pumpkin Whoopie Pies

Cook’s Tips for Making Pumpkin Gobs (or pumpkin whoopie pies):

  • After baking, allow the gob halves to cool and dry out for a few hours on a cooling rack.
  • These pumpkin whoopie pies are moist and a bit sticky. So 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.
  • If you prefer something other than a cream cheese filling, a thick buttercream or marshmallow frosting can be used.

If you try this recipe for Pennsylvania Dutch Pumpkin Gobs, I hope you love it. And follow me on FacebookPinterest, and Instagram so you don’t miss a post. 

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Pumpkin Gobs aka Pumpkin Whoopie Pies

Pumpkin Gobs

  • Author: Melissa
  • Total Time: 1 hour
  • Yield: About 16 Gobs 1x


Units Scale

For the Cake:

  • 1 (15-ounce) can of pumpkin puree (not pie filling)
  • 2 cups brown sugar
  • 1 cup oil
  • 2 eggs
  • 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 the 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. Whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a separate bowl.
  4. Gradually mix the dry ingredients into the wet, ones until everything is thoroughly combined. Use a large spoon or cookie scoop to drop heaping scoops (about 3 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 cake comes out clean. Be sure not to over-bake. 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 (or use a piping bag), then top with another cake of a similar size and shape, forming a little sandwich. I like to refrigerate the gobs for about 3 minutes before serving to firm them up.


Because these have a cream cheese filling, you’ll want to store the gobs in an airtight container in the refrigerator.

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes

Keywords: fall baking recipe

Homemade Pumpkin Gobs aka Whoopie Pies


  • Irene
    August 22, 2019 at 3:58 pm

    I am pinning these to try soon; thank you, Melissa!

    • Melissa
      August 22, 2019 at 7:32 pm

      I hope you enjoy them, Irene!

  • Miz Helen
    August 23, 2019 at 5:44 pm

    Congratulations, your awesome post is featured on Full Plate Thursday,446! Thanks so much for sharing with us and sure hope you will come back soon!
    Miz Helen

  • Pam Elkin
    September 8, 2019 at 11:52 pm

    Oh my! I must make these! They look and sound delicious!

    • Melissa
      September 9, 2019 at 2:50 am

      I hope you enjoy!

  • Janet Lamanna
    October 11, 2020 at 2:33 pm

    What is the yield for this recipe? How many heaping tablespoons of batter do you put on the prepared pan?

    • Melissa
      October 11, 2020 at 11:07 pm

      The recipe makes 16 whole gobs so you ‘ll want to put 32 heaping tablespoons of batter on the prepared pan.

  • Paula
    October 17, 2020 at 2:46 pm

    I’ve tried making these 2x now and they don’t expand much. They are like munchkin donut size

    • Melissa
      October 17, 2020 at 3:42 pm

      I’m sorry you’ve had problems with the recipe. I’ve never had this issue with this particular recipe, but many times when something fails to rise it’s because the baking powder is past its prime and needs to be swapped out with fresh baking powder.

    • lori
      January 7, 2023 at 6:17 pm

      paula, i read in another recipe for pumpkin gobs that they needed to be flattened a bit before baking. try doing that if you want to make them again

  • KatieLynn
    November 18, 2021 at 8:30 am

    Being from West Central PA I was thrilled to see Gob mentioned well before the “or whoopie pie” because as you know… They really aren’t the same my son is in college in Ohio and took some back, one of his fraternity brothers was like “Oh, you been a Whoopie Pie” & my child said “No, I do NOT, I mean a GOB” I think that argument runs deeper than the Steelers/Eagles rivalry, tbh!

    My college roommate and best friend since we were in HS had the BEST pumpkin gob recipe from her Grandmother… And with the cream cheese icing. I have a last minute event tomorrow and these will be perfect. Plus I don’t have to call my bestie at the crack of dawn for Mama’s recipe. Thank you so much! You will make many people happy tomorrow evening!!!

    • Melissa
      November 28, 2021 at 5:06 pm

      I totally agree – it just doesn’t seem right to call it a whoopie pie! I really hope you enjoyed the recipe!

    • Colleen Rachel
      October 15, 2022 at 4:34 pm

      That’s soooo funny!! In NJ there’s a line. One side of the line is the true named Taylor Ham. Other side a misconception and calls it pork roll

  • Trish
    October 19, 2022 at 6:46 pm

    I just got done making these, and they are perfect! Soft and decadent. My only wish is that I would have added more spice, but mostly because I adore it so. I did add a tsp of nutmeg to the recipe. I was afraid at first that there wouldn’t be enough icing, but it was just enough.

    • Melissa
      October 22, 2022 at 3:13 pm

      I’m glad the Gobs worked out for you! I do tend to use fall spices lightly because my husband isn’t a fan of too much spice, so definitely add more next time. I hope you enjoy!

  • Dee
    January 2, 2023 at 1:21 pm

    What kind of oil do you use for this?

    • Melissa
      January 4, 2023 at 6:24 pm

      You’ll want to use neutral-flavored cooking oil. Avocado oil is what I typically use, but you can also use vegetable oil, canola oil, sunflower, or grapeseed oil.

  • Jenny
    October 4, 2023 at 1:44 am

    I’m so happy to have found this western PA Gib recipe. It tastes just like home. Thank you!


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