PUMPKIN GOBS
Great pumpkin flavored gobs. I've made these for church sales and everyone loves them. Also known as Whoopie Pies
Provided by Dawn
Categories Squash Recipes
Yield 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 42.2 g, Cholesterol 24 mg, Fat 14.4 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 263.2 mg, Sugar 30 g
PUMPKIN WHOOPIE PIES WITH CREAM-CHEESE FILLING
Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe, which comes from Matt Lewis' Baked: New Frontiers in Baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12 whoopie pies
Number Of Ingredients 16
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 GOBS
Great pumpkin flavored gobs. I've made these for church sales and everyone loves them. Also known as Whoopie Pies
Provided by Dawn
Categories Squash Recipes
Yield 18
Number Of Ingredients 14
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.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 42.2 g, Cholesterol 24 mg, Fat 14.4 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 5.6 g, Sodium 263.2 mg, Sugar 30 g
PUMPKIN GOBS
Make and share this Pumpkin Gobs recipe from Food.com.
Provided by Steve P.
Categories Drop Cookies
Time 30m
Yield 3 Dozen, 12 serving(s)
Number Of Ingredients 15
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.
PUMPKIN GOBS RECIPE - (4/5)
Provided by á-46821
Number Of Ingredients 10
Steps:
- Mix together wet ingredients well. Then add dry ingredients and mix together well. Bake 350* for 10-12 minutes. Once cool use a can of cream cheese icing and ice them and put together.
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PUMPKIN GOBS - MY HOMEMADE ROOTS
From myhomemaderoots.com
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet(s) with parchment paper, or lightly coat with oil.
- In a large mixing bowl, use an electric mixer to combine the pumpkin, sugar, oil, eggs, and vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- Gradually mix the dry ingredients into the wet, until everything is thoroughly combined. Drop heaping tablespoons of the batter onto the prepared cookie sheets, leaving about an inch between.
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