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Pumpkin Gobs

A delightful autumn treat combining pumpkin spice cakes and cream cheese frosting, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 gobs
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup sugar
  • 1 cup pumpkin puree (fresh or canned) Ensure it's not mixed with other ingredients.
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg Use room temperature for better incorporation.
  • 1 batch cream cheese frosting (for filling)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate large bowl, beat together the sugar, pumpkin puree, vegetable oil, vanilla extract, and egg until well combined.
Baking
  1. Gradually add the dry ingredients to the wet mixture and blend until just combined, being careful not to overmix.
  2. Using a spoon or ice cream scoop, drop dollops of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
  3. Bake in the preheated oven for about 15-20 minutes, or until a toothpick inserted comes out clean.
  4. Allow the pumpkin gobs to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Assembly
  1. Once cooled, spread cream cheese frosting on the flat side of one pumpkin gob and top it with another gob to create a sandwich. Repeat with the remaining cookies.

Notes

Tips: For a healthier version, consider whole wheat flour or natural sweetener substitution. Keep an eye on the baking time as ovens may vary. Make sure ingredients are at room temperature before mixing.