Makes: 12 Gobs
These pumpkin gobs are a family tradition. The moist pumpkin cakes are heavenly and the cream cheese icing is the perfect compliment. You will want to make these every year!
All purpose flour
Pumpkin purée chilled
Firmly packed dark brown sugar
1/2 cup (1 stick)
1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. 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.
3. Make the filling: 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 pure vanilla extract, 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. Drop dough onto prepared baking sheets, about 1 inch apart (Use a 1/4-cup ice cream scoop with a release mechanism). Transfer to oven and bake until cookies are just starting to crack on top and insert toothpick into the center of each cookie to see if it comes out clean - about 15 minutes. Let cool completely on pan.
4. 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.