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 (otherwise known as Pumpkin Whoopie Pies). 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:
- 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, please let me know in the comments how it turned out! I hope you enjoy!
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For the Cake:
For the Filling: