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25 Days of Cookies: Pumpkin Gobs

Photograph by Daniel Montoya

Aunt Sandy has been making Pumpkin Gobs for the holidays for as long as I can remember. The season officially starts when you take your first bite of one. If you're from the South, you may know them as Whoopie Pies. Whatever you know them as, they're delicious. For Thanksgiving, I always make a triple batch. Use one large can pumpkin to make six dozen gobs, and double the recipe for the white icing below.

RECIPE: Pumpkin Gobs

Yields 1 dozen gobs


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup shortening
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 egg
  • 1 tsp vanilla

White Icing:

  • 1/2 cup margarine
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 tsp vanilla
  • 1/2 cup lukewarm milk


  1. Preheat the oven to 350 degrees F.
  2. Sift together flour, baking powder, baking soda, cinnamon and salt.
  3. Mix together shortening, sugar, canned pumpkin, egg and vanilla.
  4. Add dry ingredients to pumpkin mixture and mix well.
  5. Drop teaspoons of dough on ungreased cookie sheet.
  6. Bake for 14 minutes.
  7. To make the icing, beat the margarine, shortening, sugar and vanilla together until creamy and smooth.
  8. Add milk and beat until fluffy and smooth.
  9. Take heaping spoonfuls of the icing to create a "sandwich" with two sides of the cookies.

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