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!
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.
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 Facebook, Pinterest, and Instagram so you don’t miss a post.
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1 (15-ounce) can of pumpkin puree (not pie filling)
2cups brown sugar
2 teaspoons vanilla
3 1/4cups 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 1/2cups confectioner’s sugar
1 teaspoon vanilla
pinch of salt
Preheat the oven to 350 degrees Fahrenheit. Line baking sheet(s) with parchment paper, or lightly coat with oil.
In a large mixing bowl, use an electric mixer to combine the pumpkin, sugar, oil, eggs, and vanilla.
Whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a separate bowl.
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.
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.
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.
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.