Name: Pumpkin Gobs Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 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 cinnamon; 1/2 teaspoon ground cloves; 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

Ingredients

1 (15-ounce) can pumpkin puree (not pie filling)

2 cups brown sugar

1 cup oil

2 eggs

2 teaspoons vanilla

3 1/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1 (8-ounce) package cream cheese, softened

4 tablespoons butter, softened

2 1/2 cups confectioner’s sugar

1 teaspoon vanilla

Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper or lightly coat them with oil.

Step 2: In a large bowl, use an electric mixer to combine the pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.

Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, cinnamon, and ground cloves.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Use a large spoon or cookie scoop to drop heaping scoops (about 3 tablespoons) of batter onto the prepared baking sheets, spacing them about an inch apart.

Step 5: Bake for 11 to 12 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking; the cookies should be slightly browned or just barely browned. Allow the cookies to cool on a wire rack.

Step 6: To prepare the filling, cream together the softened cream cheese, butter, salt, and vanilla. Gradually beat in the confectioner’s sugar until the frosting is smooth and silky. Add more sugar if a stiffer consistency is desired.

Step 7: Spread the cream cheese frosting generously on the flat side of one cookie, then top with another cookie of similar size to create a sandwich. For best results, refrigerate the assembled gobs for about 3 minutes before serving to help them firm up slightly.

Tips & Variations

For a nuttier texture, fold in 1/2 cup chopped pecans or walnuts into the batter before baking.

You can substitute melted butter for the oil if you prefer a richer cookie.

Add a pinch of nutmeg to the dry spices for extra warmth.

If you like a tangier filling, add a teaspoon of lemon juice or zest to the cream cheese frosting.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin thoroughly and drain excess moisture to match the consistency of canned pumpkin puree for best results.

How do I prevent the cookies from spreading too much while baking?

Be sure to measure flour accurately and avoid overmixing the batter. Chilling the dough briefly before baking can also help maintain the shape of the cookies.