Pumpkin Gobs
Get ready to indulge in the irresistible nostalgia of Pumpkin Gobs, a fall-inspired treat that combines soft, spiced pumpkin cookies with a luscious creamy filling. These hand-held delights are perfectly pillowy, thanks to a blend of warm cinnamon, nutmeg, and rich pumpkin puree, creating a flavor profile that’s quintessentially autumn. The smooth, buttery filling strikes the perfect balance with just a hint of vanilla sweetness, making each bite an absolute delight. Ready in under an hour, Pumpkin Gobs are ideal for seasonal celebrations, cozy weekends, or gifting. With their melt-in-your-mouth texture and a hint of homemade charm, this recipe is a must-try for pumpkin enthusiasts and dessert lovers alike.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 cups Granulated sugar
- 1 cup Vegetable oil
- 1 can Pumpkin puree
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 2 tablespoons Milk
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In another large mixing bowl, beat together the granulated sugar and vegetable oil until well combined.
Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture and mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Scoop the batter onto the prepared baking sheets using a medium cookie scoop or tablespoon, spacing each scoop about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and spring back when gently touched.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the filling, beat the softened butter in a medium-sized bowl until creamy. Gradually add the powdered sugar, mixing well after each addition.
Add the milk and vanilla extract to the butter mixture and beat until the filling is light and fluffy.
Once the cookies are completely cool, spread a generous amount of filling on the flat side of one cookie. Top with another cookie to form a sandwich.
Repeat with the remaining cookies and filling. Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
7306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.7 g | 425% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 137.7 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 1078.3 g | 392% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 768.7 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 336 mg | 26% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1487 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
