Tuesday, October 26, 2010

Pumpkin Gobs

I made gobs over the weekend. Some refer to them as whoopie pies, but if you live in PA they are gobs. Yummy in the tummy gobs! I'm pretty traditional in the fact that I only use "cooked filling" unless I'm using a flavored icing like peanut butter. My favorite gobs are pumpkin. I love to add mini chocolate chips...it changes everything.

I made pumpkin with choc chip and chocolate. I filled some of the chocolate with my favorite peanut butter icing.

Here's the recipe for the pumpkin gobs...
  • 4 eggs
  • 2 cups granulated sugar
  • 1 1/2 cups oil
  • 2 cups canned pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 1/2 teaspoons cinnamon
  • 1 1/2 cups mini chocolate chips

In a large mixer bowl, beat eggs until mixed. Add sugar and beat until thick and lemon colored. Add oil, beating constantly. Sift dry ingredients together. At low speed, add dry ingredients alternately with pumpkin until mixed. Stir in chocolate chips. Drop by rounded tablespoonsful onto your favorite well seasoned baking stone. Bake @ 350 degrees for 12-15 minutes. I always change racks half way through baking time. Cool on wire racks. Sandwich 2 cakes together with filling. Wrap in parchment or waxed paper.


  • 4 tablespoons flour
  • 1 cup milk
  • 1 teaspoon salt

Heat above ingredients to boiling, stirring constantly. Set aside to completely cool.

  • 1/2 cup soft butter
  • 1/2 cup crisco
  • 1 cup granulated sugar

Cream until fluffy. Add 2 teaspoons vanilla and cooled mixture. Beat again until fluffy and then on low speed for 5 minutes.

A few notes for you...

  • I only bake on stoneware. I love the results. Remember it does take a little while for the stonware to heat thoroughly so the first batch may take a fewf extra minutes.
  • I always rotate my pans halfway through cooking.
  • Refrigerate your cooked icing to make sure it is completely cool.
  • I use a scoop for the batter. Sometimes I use a large one to make substantial gobs and other times I use a smaller scoop to make cute little gobs. The choice is yours, just adjust your baking time accordingly.
  • I always double the filling recipe. It is just too good! It's excellent on graham crackers in the rare case that there is any left over.


  1. Yes! GOBS ! I am from PA and these are truely authentic Gobs. This is the exact same recipe I have. I do not put chocolate chips in my pumpkin gobs.
    I think I'll make some for a Halloween treat for my family.
    Thanks for this post

  2. Oh, my! These sound so good. I wish I had one right now. Miss you

  3. I can attest to the fact that these are more than delish because I have been the happy recipient of Kristie's gobs! She brought some on one of her visits to our area! How soon can you get here Kristie!

  4. Wouldn't it be fun if we could bake gobs together, Victoria!

  5. Does anyone know how I would go about doing a banana gob. Friends mother used to make them along with these as well? Any help or suggestions would be greatly appreciated.

  6. Laurie, I wish I knew a tried and true recipe for banana gobs (I love anything banana) but I've never personally tried to make them. I'm going to take a guess and say you could probably substitute the banana for the pumpkin and get similar results. I may have to try that myself. I'll post the recipe if I do. Thanks for stopping by! :)