For a couple of days now, I’ve been craving a taste of home, and more specifically, a sweet baked treat we knew as a Gob. Now you may know it by the more common name of Whoopie Pie, but back where I grew up in western PA we called them Gobs. And although there are many flavors and varieties, today it’s all about my favorite, the Pumpkin Gob.
In Pennsylvania, these treats are of Amish and PA Dutch origins (where they are called either whoopie pies or gobs depending on the region of PA), but they also have a tradition in New England (where they are always whoopie pies). 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:
- After baking, allow the gob halves to cool and dry out for a few hours 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.
- If you prefer something other than a cream cheese filling, a thick buttercream or marshmallow frosting can be used.
If you try this recipe, please let me know in the comments how it turned out! I hope you enjoy!
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Pumpkin Gobs
Ingredients
For the Gobs:
For the Filling:
Instructions
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11 Comments
Irene
August 22, 2019 at 3:58 pmI am pinning these to try soon; thank you, Melissa!
Melissa
August 22, 2019 at 7:32 pmI hope you enjoy them, Irene!
Miz Helen
August 23, 2019 at 5:44 pmCongratulations, 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 pmOh my! I must make these! They look and sound delicious!
Melissa
September 9, 2019 at 2:50 amI hope you enjoy!
Janet Lamanna
October 11, 2020 at 2:33 pmWhat 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 pmThe 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 pmI’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 pmI’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.
KatieLynn
November 18, 2021 at 8:30 amBeing 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 pmI totally agree – it just doesn’t seem right to call it a whoopie pie! I really hope you enjoyed the recipe!