Pumpkin Gobs

Pumpkin Gobs aka Pumpkin Whoopie Pies

4.7 from 41 reviews



For the Cake:

  • 1 (15-ounce) can of pumpkin puree (not pie filling)
  • 2 cups brown sugar
  • 1 cup oil
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 1/4 cups 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 1/2 cups confectioner’s sugar
  • 1 teaspoon vanilla
  • pinch of salt


  1. Preheat the oven to 350 degrees Fahrenheit. Line baking sheet(s) with parchment paper, or lightly coat with oil.
  2. In a large mixing bowl, use an electric mixer to combine the pumpkin, sugar, oil, eggs, and vanilla.
  3. Whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves in a separate bowl.
  4. Gradually mix the dry ingredients into the wet, ones until everything is thoroughly combined. Drop heaping tablespoons of the batter onto the prepared cookie sheets, leaving about an inch between.
  5. 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.
  6. 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.
  7. Generously spread one cake with the frosting, then top with another cake of a similar size and shape, forming a little sandwich. Refrigerate for a few minutes before serving. (preferably with a glass of your favorite milk!)

Keywords: fall baking recipe