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 these Pumpkin Gobs. Sometimes you just crave a taste of home. And 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.
Gobs (aka whoopie pies) are not pies or cookies, but more of a little cake sandwich with a creamy filling. In this instance, a cream cheese filling because that just happens to be 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 above). 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.
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