Pumpkin Gobs with Cinnamon Cream Cheese Frosting

Oh. My. God. I have created a monster. These are amazingly delicious-- like pumpkin roll, but way better.

Also, apparently everywhere else in America these are called "whoopie pies" or "moon pies". Apparently, "gobs" is exclusively Southwestern PA. Go figure. The "gob" recipe is from Culinary Concoctions by Peabody, and the filling recipe is from She's Becoming Dough-Mess-Tic.

Anyway these were really easy and fun and delicious, except that when I put them together I had to set them all up against each other on a plate so the tops didn't slide off!

Pumpkin Gobs:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 Tablespoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground fresh nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil (I used olive)
3 cups chilled pumpkin puree
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350F. Grease a couple of baking sheets, and set them aside. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices-- set that over by the baking sheets. In another bowl, whisk the sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined. Use an ice cream scoop or melon baller with a release mechanism to drop the dough onto the prepared baking sheets, about 1 inch apart. (You don't have to use that, but I found that it works really well in keeping the cookies uniform.) Bake for 10 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Let them cool before slapping on the filling. If you know what gobs are like the "cookies" should be more cake-like than anything.

Cinnamon Cream Cheese Frosting

1 stick butter at room temperature
8 oz. cream cheese at room temperature
3 1/2 cups confectioner's sugar
1/2 teaspoon Cinnamon
1 teaspoon Vanilla
Dash of Salt

Break out your hand mixer and beat the butter and cream cheese together. Add the cinnamon and salt, then add the sugar little by little. Add the vanilla, and blend until smooth. Then shovel the whole mess into a piping bag-- Kaitlin let me use hers-- and whomp all the cookies together with it. Delish.