Drop Cookies Pumpkin Gobs

Chefmom 10-20-99 7:00 AM

Pumpkin Gobs

1 stick Butter or Margarine, softened
1 cup Sugar
1 1/2 cups Pumpkin
2 Eggs
1/4 tsp Salt
2 tsp Baking Soda
1 tsp Baking Powder
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cloves
3 cups Flour
3/4 cups Sour Milk
Buttercream filling (your favorite recipe)

Preheat oven to 350 F.

Cream butter and sugar very well.

Add pumpkin and beat until smooth.

Add eggs and scrape bowl.

Combine salt, soda, powder, cinnamon, nutmeg, cloves and flour.

Beat half of dry ingredients into batter.

Add sour milk and beat.

Add remaining dry ingredients and beat well.

Drop dough onto parchment sheets with two spoons or a cookie scoop.

With back of a spoon, spread out so gobs have a better spread.

Bake in a preheated oven at 350 until golden and very firm, cool and sandwich with buttercream filling.

Notes: With these tops will not be as brown as bottoms, so be sure to gently lift one and peek underneath. They freeze wonderfully, filled.

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