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.
- 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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For the Gobs:
For the Filling:
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