Friday, September 27, 2013

Pumpkin Gobs (aka Whoopie Pies)

To me, they're "whoopie pies".    I grew up in Virginia!   But here, in Western PA, they're known as "gobs".  Yep.  Gobs. 

*shrugs*



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!


 
 
Pumpkin Gobs
 
2 cups brown sugar
1/2 cup canola oil
1/2 cup cinnamon applesauce
1 small can pumpkin puree
2 eggs
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!
 
 
 
 
 
                                                            
 
                                                          
 
 
 
 
         
 
                                                                                        
 
                                                                                           
 
 
 
                                                                                        
 
                                                                                      
 
                                                                                          
 
                                                            
 
                                                          
 

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