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Pumpkin Gobs

From Scarborough Fair Bed and Breakfast

Makes 24 gobs.

My wonderful Grandma makes these fantastic treats each and every Fall. Whether you know these treats as gobs, whoopee pies, or some other regional title, these cakelike cookie sandwiches have a soft dreamy vanilla filling. Like a pumpkin roll made into a hand held cookie, these pumpkin gobs are among my favorite seasonal desserts. We have adapted the filling from my gram’s original recipe, making them even more decadent!

Cookie:
6 cups all purpose flour
2 tsp cinnamon
2 tsp ground ginger
2 tsp. cloves
2 tsp salt
2 tsp baking powder
2 tsp baking soda
4 cups packed light brown sugar
4 cups canned pumpkin (not pumpkin pie mix)
4 eggs
2 cups vegetable oil
2 teaspoons vanilla

Preheat oven to 350°F.

Whisk flour, spices, baking soda and powder together and set aside.

In a mixing bowl, beat oil, eggs and sugar together until creamy. Add dry ingredients and mix well. Using a teaspoon, drop on a lightly greased cookie sheet, (or ungreased if using a silicone liner or parchment) 12-15 minutes.

Cool completely on rack.

Filling:
1 – 3 oz. box vanilla instant pudding
2 1/2 cups confectioners sugar
1 cup whole milk
1 cup vegetable shortening
1 teaspoon vanilla
2 ounces cream cheese at room temperature
3 tablespoons real maple syrup

Beat in mixing bowl until thick.

Spread on one flat surface of a cookie, and sandwich it to a “mate”. Refrigerate until ready to eat. Best when served at just room temperature.