I’m not sure if fall weather is here to stay, but my fall baking kick sure is! As soon as September hits I can’t stop searching for new ways to use apples, pumpkins and pears. And pretty much everything has a hefty dose of ground cloves and nutmeg. I just love fall desserts!
Growing up in Pittsburgh, I wouldn’t have thought to call these sandwich cookies anything but “gobs.” If you’re unfamiliar, gobs are classically a chocolate cookie dessert with white icing at the center. You may also know them as whoopie pies if you live outside of Western Pennsylvania. No matter what you call them, they’re delicious.
There are tons of inspired flavor variations now days. I’ve seen s’mores, red velvet, and chai snickerdoodle. There is even a whoopie pie festival in Hershey, Pa. every year.
But of course, pumpkin baked goods are king of the season, so here is my favorite recipe for pumpkin gobs/whoopie pies. They’re so moist and delicious, you’ll add them to your yearly baking calendar as well!
Pumpkin whoopie pies (gobs)
Ingredients
- 1 cup shortening
- 2 large eggs
- 2 cups packed brown sugar
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 1/2 cups canned pumpkin puree
- 1 tsp salt
Filling
- 1/2 cup butter, softened
- 8-ounce cream cheese, softened
- 2 cups sifted confectioners sugar
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 3.5-ounces marshmallow cream
- splash of milk
Directions
- Preheat oven to 400ºF.
- In a stand mixer, cream shortening and brown sugar until mixture is light and fluffy. Add one egg. Beat well. Add second egg. Beat well. Beat in vanilla.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt. Add half of the dry ingredients to the wet ingredients, and beat. Add half of the pumpkin, and beat. Repeat with remaining halves of ingredients.
- Drop rounded tablespoonfuls of batter (about 2 inches apart) onto created baking sheet. Flatten slightly with back of spoon if mixture appears thick. Bake 10-11 minutes or until they pass the toothpick test. Transfer to wire rack to cool completely.
- For the filling: In a medium bowl, beat together butter, cream cheese, sugar, vanilla and cinnamon. Add marshmallow cream and stir. (Add a splash or two of milk if cream mixture appears too thick.)
- Pair up cookies with cookie of similar size (Let’s face it. It’s tough to make them all exactly the same!). Spread cream mixture on one side of cookie. Top with second cookie and place back on baking sheet or serving dish. *Cover and store in the refrigerator until ready to serve.
*Alternatively, wrap eat individual sandwich cookie in plastic wrap. Yellow and orange wrap will make them pretty for handing out as fall treats!
Also see, crispy apple chip recipe.
