Regardless, they're soft cake-like cookies, sandwiched together with sweet cream cheese icing. Delicious, no matter what you call them!
I made them for a school bake sale, and word has it they were snatched up in a jiffy. Who can resist cutely packaged, home baked treats??
Enjoy making these whoopie gobs (hey, let's combine both name, okay??) for your family this fall!
2 cups brown sugar
1/2 cup canola oil
1/2 cup cinnamon applesauce
1 small can pumpkin puree
2 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
3 cups all purpose flour
Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a medium sized mixing bowl, beat together brown sugar, eggs, applesauce, and pumpkin puree. Add eggs, one at a time, and beat well. Scrape down sides of bowl. Add cinnamon, ginger, cloves, salt, baking powder, baking soda, vanilla, and flour. Beat on low until incorporated.
Using a medium cookie scoop, scoop batter, which will be soft, onto the parchment paper-covered cookie sheets. Leave at least one inch of space between each cookie. Bake for 10 to 12 minutes or until you can press your finger lightly onto a cookie and the top springs back. Cool on the cookie sheet for 1 minute, then remove to a wire rack to cool completely.
Prepare the cream cheese filling:
1 package (8 oz) cream cheese, softened
2 sticks butter, softened
6 cups powdered sugar
1 tablespoon vanilla extract
Beat cream cheese and butter together until smooth. Add vanilla. Add powdered sugar in two batches and beat on low until incorporated. Increase speed to medium-low and beat for 2 minutes until fluffy.
Fit a piping bag with a large round tip. Fill with cream cheese filling. Pipe a generous amount of the filling onto one cookie, on the flat side, and top with another cookie.
Yield: 2 dozen whoopie pies or gobs!