What's a gob and is it sourdough? No...LOL! So If you're asking what a "gob" is, it is also known as a "whoopie pie by the Amish."

It's basically a cookie sandwich but the cookies are more like cake. The frosting in a traditional chocolate gob is usually a fluffy cooked frosting, but for my favorite flavor, pumpkin, a cream cheese filling is a must.

I grew up in Western Pennylvania in Amish country and they were sold at our local Gas Stations! I know this isn't Sourdough, but I bake so much more than Sourdough! Since it's feeling so close to fall, here is one of my favorite recipes.

Pumpkin Gobs

For the Pumpkin Cookies:

3 cups all-purpose flour

1 Tbs. baking powder

1 1/2 teaspoon salt

2 Tbs. Pumpkin Spice or 1 Tbs Cinnamon

1 1/2 tsp each- nutmeg, ginger

1/2 tsp. cloves

1 cup butter

1 1/2 brown sugar

1 15 oz. canned pumpkin puree

4 large eggs

1 Tbs. pure vanilla extract

1/2 C Buttermilk or 1/2 C Milk w 1-2 Tbs. White Vinegar

For the Cream Cheese Filling:

8 oz cream cheese

2 sticks salted butter at room temp

4 cups powdered sugar

1 teaspoon pure vanilla extract

Instructions:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silpat sheets. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves). In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the canned pumpkin, egg, and vanilla extract to the butter-sugar mixture.

Mix until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter. Drop rounded tablespoons of the pumpkin cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for about 10-12 minutes or until the cookies are set and a toothpick inserted into the center comes out clean.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. While the cookies are cooling, prepare the cream cheese filling. In a mixing bowl, beat together the butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the filling turns a lighter shade. Add in cream cheese until well combined(don’t overbeat once cream cheese is added). *If frosting is too loose, add a couple more TBS. Butter. Once the cookies are completely cooled, pipe a generous amount of the cream cheese filling on the flat side of one cookie, then top it with another cookie to make a sandwich. Repeat this process with the remaining cookies.

Wrap each cookie individually with plastic wrap to keep fresh and store them in a sealed container. They also freeze beautifully but wrap individually first. These pumpkin gobs are so delicious and a perfect treat for fall gatherings!

XOXO,

Heidi <3

​https://linktr.ee/HeidiPriest​

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