Pumpkin Gobs Recipe 45 Recipes

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PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. -Deb Stuber, Carlisle, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 18

1 cup shortening
2 cups packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1-1/2 cups canned pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup 2% milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 344 calories, Fat 17g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 284mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN WHOOPIE PIES



Pumpkin Whoopie Pies image

A delicious pumpkin cookie that can be eaten single or filled with whoopie pie filling to make it even better.

Provided by V. Stogner

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 18

Number Of Ingredients 17

2 cups packed brown sugar
1 cup vegetable oil
1 ½ cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 ½ tablespoons ground cinnamon
½ tablespoon ground ginger
½ tablespoon ground cloves
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
¾ cup shortening

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, 1 teaspoon vanilla, cinnamon, ginger and cloves. Mix well.
  • Drop dough by heaping teaspoons onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
  • To Make Whoopie Pie Filling: Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners' sugar. Mix well then beat in the shortening and the remaining cup of confectioners' sugar. Beat until light and fluffy.

Nutrition Facts : Calories 424.8 calories, Carbohydrate 55.8 g, Cholesterol 20.8 mg, Fat 21.7 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 4 g, Sodium 294.9 mg, Sugar 37.7 g

PUMPKIN GOBS



Pumpkin Gobs image

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

2 cups pumpkin
2 cups brown sugar
1 cup oil
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 (8 ounce) package cream cheese, softened
1/2 cup softened margarine
2 cups powdered sugar
1 teaspoon vanilla

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)



Pumpkin Gobs Recipe - (4/5) image

Provided by á-46821

Number Of Ingredients 10

2 C. flour
1 tsp. b. powder
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1 C. Crisco
1 C. sugar
1 C. pumpkin
1 egg
1 tsp. vanilla

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.

PUMPKIN PIE



Pumpkin pie image

Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.

Provided by Good Food team

Categories     Dessert

Time 2h10m

Number Of Ingredients 11

750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
175ml milk
1 tbsp icing sugar

Steps:

  • Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
  • Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
  • Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
  • Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.

Nutrition Facts : Calories 357 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.65 milligram of sodium

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