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Two Sisters Times Two, Serial #34 and Pumpkin Gobs

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Pumpkin Gobs–no, that’s not the caved-in jack-o-lantern at the end of your neighbor’s sidewalk. It’s this week’s recipe from Reading and Recipes!

But first a little history, for those who are ignorant (or, let’s be more gentle, uninformed) like me. I’d never heard of gobs until I was an adult and moved to the South (of the United States). But, as with snickerdoodle cookies (which we talked about a couple of weeks ago), I’ve learned to love gobs (and, believe me, it didn’t take much effort–gobs are very “lovable”).

The traditional gob consists of two dome-shaped layers of chocolate cake with a creamy white vanilla filling in the middle. They can be eaten at room temperature, sort of like a cupcake sandwich, or frozen and eaten like an ice cream sandwich. Either way, gobs are quite a sweet treat.

And these Pumpkin Gobs build on that rich (in more ways than one) history. In this case, the outer layers are like a pumpkin/spice cake. The cream filling in the middle can be any frosting or cream filling of your choosing; our suggestion would be to use a whipped cream-cheese frosting as your filling, with maybe a touch of cream or milk added to the cream cheese and a little more time beating the mixture to make it creamier and lighter.

Then have fun eating these new-wave gobs, or watch the smiles emerge if you are nice enough to share, or try freezing one and eating it on one of these warm Indian summer evenings. Any way you serve it, these Pumpkin Gobs are bound to be a new fall favorite!

 pumpkin gobs

Pumpkin Gobs

1/2 cup light brown sugar

1/4 cup vegetable oil

1/3 cup pumpkin puree

1 egg

1/4 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon pumpkin pie spice

cream cheese frosting*

pumpkin gob cakes

Preheat oven to 325 degrees. Line a cookie sheet with parchment paper or a Silpat mat.

In a mixing bowl, whisk together the brown sugar and oil. Stir in the pumpkin puree, egg, and vanilla extract until all ingredients are well combined. Add the flour, salt, baking soda, baking powder, and pumpkin pie spice to the wet ingredients. Slowly stir the dry ingredients until mixed into the dough, careful not to over mix.

Using a large spoon, scoop about 1 heaping tablespoon of batter onto the cookie sheet. Repeat with remaining dough. Make sure you get an even number of cookies. I had 8 cookies total.

Bake cookies for 12-14 minutes, or until they are set and begin to turn a golden brown. Remove the cookies from the oven and allow to cool for 10 minutes before removing to a wire rack to cool completely.

Once the cookies are completely cool, spoon two tablespoons of cream cheese frosting* onto the under side of half of the cookies. Sandwich the frosting with remaining cookies. Store cookie sandwiches in airtight container in the refrigerator for one week. You can also freeze these cookies for a frozen treat.

Makes 4 cookie sandwiches.

*I tripled this homemade cream cheese frosting recipe. You can also use classic vanilla buttercream, either homemade or store bought.

pumpkin gobs

{Adapted from Dessert for Two}

Click below to listen to or read Serial #34 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #34, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #34, text © Jeffrey Anderson

Enjoy!

About Elaine

http://cooking2perfection.blogspot.com/

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