Description
Pumpkin Gobs are soft, spiced pumpkin cookies sandwiched with a creamy, sweet cream cheese frosting. These delightful treats combine warm autumn flavors like ginger, cinnamon, and cloves with moist pumpkin batter, baked to perfection and filled with a luscious cream cheese filling. Perfect as festive fall desserts or comforting snack-time sweets.
Ingredients
Scale
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 cinnamon
- 1/2 teaspoon ground cloves
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 your baking sheets with parchment paper or lightly coat with oil to prevent sticking.
- 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 flour, baking soda, baking powder, salt, ground ginger, cinnamon, and ground cloves until evenly distributed.
- Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients into the wet mixture, mixing thoroughly until all components are fully incorporated into a thick batter.
- Form Cookies on Sheet: Using a large spoon or cookie scoop, drop heaping scoops (about 3 tablespoons each) of batter onto the prepared baking sheets, spacing each about one inch apart to allow for slight spreading.
- Bake Cookies: Bake the cookies for 11 to 12 minutes or until a toothpick inserted in the center comes out clean. Avoid over-baking; cookies should be only lightly browned or just barely so. Remove from oven and let cool on a rack.
- Prepare Cream Cheese Filling: While the cookies cool, use an electric mixer to cream together the softened cream cheese, softened butter, salt, and vanilla extract until smooth and fluffy. Gradually add the confectioner’s sugar and continue mixing until you achieve a silky, spreadable frosting. For thicker consistency, add a bit more powdered sugar if desired.
- Assemble Pumpkin Gobs: Spread a generous amount of the cream cheese frosting on one cookie, then sandwich it with another cookie of similar size and shape. Press gently to adhere.
- Chill Before Serving: Refrigerate assembled gobs for about 3 minutes to help the filling set before serving. Enjoy these moist, flavorful pumpkin sandwich cookies fresh.
Notes
- Do not over-bake the cookies; they should remain soft and lightly browned to retain moisture.
- If cream cheese frosting is too soft, add extra powdered sugar to achieve desired thickness.
- For easier assembly, match cookies by size and shape for uniform sandwich treats.
- Store gobs in an airtight container in the refrigerator for up to 3 days.
- These cookies can be made a day ahead; just refrigerate overnight for enhanced flavor melding.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cookies, pumpkin gobs, cream cheese filling, sandwich cookies, fall desserts, autumn treats, spiced cookies
