My grandma always treated us to Gobs! My brother couldn’t wait to dig into the brown paper bag & start devouring them the minute grandma gave them to us! Chocolate was her specialty, as I have tied my apron strings up & wanted to try few new flavors. This is for all you Pumpkin LOVERS!
3 Cups of flour ( You can use whole wheat or gluten free too)
1 tsp of salt
1 tsp of baking soda & 1 tbls pumpkin pie spice
2 cups brown sugar
1 cup of butter ( divided) I always use Imperial
1 15 oz can Pumpkin puree ( I prefer to chill mine in a glass bowl)
2 large eggs & 1/2 c of vegetable oil
Icing- 3 c. powdered sugar- 8 oz cream cheese-2 tables maple syrup
oven at 350 -line cookie sheet with parchment paper
medium bowl mix (wooden spoon- I use a wooden spoon every chance I can)
flour & pumpkin pie spice add baking powder ,salt ,soda
With my mixer , I cream together brown sugar ,& oil then mix in 1/2 c butter,
pumpkin puree1 tsp of vanilla and then add eggs. When well mixed add the dry
ingredients and stir with (wooden spoon) ( the dough should be soft- sticky
With a spoon I drop a dollop of dough onto the cookie sheet 2 ” space
10-12 mins (depending on oven) will come out springy when touch .Place them on a cooling rack to completely cool!
Then comes the icing!
In my mixer I beat the cream cheese and butter together add vanilla til mixed,
then add your powdered sugar and maple syrup beat til FLUFFY!
Now we marry the 2 together! Spread the icing on the bottoms of the cookies .Place remaining cookie (bottom down)
When finished I like to wrap them up in plastic wrap individually. You can always toss them in the freezer .I always tend to make a GOB (double batch) of gobs at our house.
Put on a pot off coffee,tea or simply pour a glass of milk & ENJOY!
Your welcome to add nuts (we have a nut allergy here)
there are so many combinations of GOBS let your imagination goooo!