Pumpkin Gobs Recipes

PUMPKIN WHOOPIE PIES WITH CREAM-CHEESE FILLING

Steps:

• Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together oil, pumpkin puree, eggs, and vanilla until well combined. Add brown sugar and whisk until combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
• Using a 1/4-cup ice cream scoop with a release mechanism, drop dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
• Make the filling: Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
• Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

PUMPKIN WHOOPIE PIES WITH MAPLE CREAM CHEESE FILLING

Steps:

• 1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
• 2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside.
• 3. In a separate bowl, whisk the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
• 4. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.
• 5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets, about 1 inch apart.
• 6. Bake for 10 to 12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
• 7. To make the filling, beat the butter on medium speed until smooth with no visible lumps, about 3 minutes. Add the cream cheese and beat until smooth and combined, about 2 minutes. Add the powdered sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
• 8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm before serving.

PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.

PUMPKIN WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
• Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
• Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
• To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

PUMPKIN GOBS

Steps:

• Preheat oven to 350 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Cream the butter or margarine with the sugar. Beat in the pumpkin, egg and vanilla.
• Stir the flour, baking soda, baking powder, salt and ground cinnamon into the pumpkin mixture. Blend until combined.
• Drop teaspoonfuls of dough onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes. Let cookies cool completely then sandwich two cookies together with Vanilla Filling.
• To Make Vanilla Filling: Beat the shortening and 1 1/2 cups white sugar together for 10 minutes. Beat in the vanilla and the vanilla pudding. Beat until creamy.

PUMPKIN "GOBS"

Steps:

• 1. Combine above ingredients into a large bowl, mixing by hand as you add ingredients. Spoon into an un-greased cookie sheet by rounded tablespoonful. Bake at 350 for 13 to 15 minutes depending on your oven. Let cool, fill (recipe below) and sandwich together.
• 2. FILLING: 1 small box of instant vanilla or french vanilla pudding (dry powder only) 1 cup of cold milk 1 1/2 cups of powdered sugar 1 cup butter flavored shortening Beat on high speed for at least 5 min. until thick and creamy.

PUMPKIN GOBS

Steps:

• To make Gobs: In a large bowl mix together: pumpkin,brown sugar, oil, eggs and vanilla.
• Add the flour and all spices.
• Mix.
• Drop on to lightly greased cookie sheet and bake at 350 degrees for 10 minutes.
• Cool completely before filling To make Gob filling: Beat all ingredients together.
• Take 2 gobs, place the icing on one gob and place other half on top.

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Steps:

• Preheat oven to 350° F. Lightly grease or line four baking sheets with parchment paper.
• Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat 1/2 cup butter and granulated sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and 1 teaspoon vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
• Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
• Beat cream cheese, 6 tablespoons butter and remaining 1/2 teaspoon vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
• Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

PUMPKIN GOBS

Steps:

• Cream brown sugar, pumpkin, oil, and eggs. Add spices and flour. Drop by tablespoonfuls on lightly greased cookie sheet. Bake at 350 degrees for 12-1 15 minutes. Filling: Beat all ingredients together until thick and spreadable. Let cookies cool, put filling between two pumpkin cookies.Wrap individually in saran wrap. Freezes well.