Description
Pumpkin Gobs are soft, spiced pumpkin sandwich cookies filled with a creamy, sweet cream cheese frosting. These delightful autumn treats combine moist pumpkin-flavored cakes with a luscious filling, perfect for festive occasions or cozy fall desserts.
Ingredients
Scale
For the Pumpkin Cookies
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 2 cups brown sugar
- 1 cup oil
- 2 eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
For the Cream Cheese Filling
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons butter, softened
- 2 1/2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or lightly oil them to prevent sticking and ensure easy removal of the cookies.
- Mix Wet Ingredients: In a large mixing bowl, use an electric mixer to combine the pumpkin puree, brown sugar, oil, eggs, and vanilla extract until smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, cinnamon, and cloves to evenly distribute the spices and leavening agents.
- Mix Dry Into Wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently with a large spoon or the mixer on low speed until fully combined to form the batter.
- Portion the Batter: Drop heaping spoonfuls of batter—about 3 tablespoons each—onto the prepared baking sheets, spacing them about an inch apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 11 to 12 minutes. Test doneness by inserting a toothpick into the center of a cookie; it should come out clean. The cookies should be just lightly browned if at all. Avoid over-baking to keep them soft and tender.
- Cool Cookies: Allow the cookies to cool completely on wire racks. Cooling is important before adding the filling to ensure it doesn’t melt.
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, butter, pinch of salt, and vanilla extract until creamy and smooth. Gradually add the confectioner’s sugar, mixing until the frosting is silky. Add more powdered sugar if you prefer a stiffer texture.
- Assemble Pumpkin Gobs: Spread a generous amount of cream cheese filling on one cookie and sandwich with another cookie of similar size and shape. For a cleaner look, use a piping bag to apply the filling.
- Chill Before Serving: Refrigerate the assembled pumpkin gobs for about 3 minutes to firm the filling slightly, making them easier to handle and enhancing their texture before serving.
Notes
- Do not over-bake the cookies; they should be soft to keep the sandwich tender.
- You can adjust the spice levels according to your preference by adding more or less ginger, cinnamon, or cloves.
- For stiffer filling, add additional powdered sugar incrementally until desired consistency is reached.
- Store assembled pumpkin gobs in the refrigerator to keep the cream cheese filling firm and fresh.
- These cookies freeze well either assembled or unassembled; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Gobs, pumpkin cookies, cream cheese filling, fall dessert, spiced pumpkin cookies, sandwich cookies
