Pumpkin Whoopie Pies Gobbs
Indulge in the cozy flavors of fall with these irresistible Pumpkin Whoopie Pies, also known as Gobbs. Soft, spiced pumpkin cake-like cookies are paired with a luscious cream cheese filling, creating the perfect balance of sweetness and spice in every bite. Featuring warm notes of cinnamon, ginger, and nutmeg, this easy-to-make dessert is a delightful seasonal treat that’s ready in just 30 minutes. Perfect for holiday gatherings, bake sales, or as a midweek indulgence, these pumpkin sandwich cookies are as fun to make as they are to eat. Serve them fresh or chilled for a taste of autumn bliss that will have everyone coming back for more.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1 cup Brown sugar
- 0.5 cup Vegetable oil
- 1 large Egg
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 4 ounces Cream cheese, softened
- 0.25 cup Unsalted butter, softened
- 1.5 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and egg until smooth.
In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients and stir until well combined. Do not overmix.
Using a cookie scoop or two tablespoons, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the tops spring back lightly when touched. Do not overbake.
Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
While the cookies cool, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating until the filling is smooth and spreadable.
Once the cookies have cooled completely, spread a layer of filling (about a tablespoon) on the flat side of one cookie.
Top with a second cookie, flat side down, to create a sandwich. Repeat with the remaining cookies and filling.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 35.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 128 mg | 3% | |
*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.
