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Pampoenkoekies (Pumpkin fritters with caramel sauce)

Pampoenkoekies (or South African pumpkin fritters) are a must-have at our family gatherings and Christmas celebrations. They're sweet, comforting, and downright irresistible. Plus, they sneak in as a "veggie side," making them the ultimate feel-good indulgence.

Pumpkin fritters or pampoenkoekies in a baking dish covered with caramel sauce. this recipe

For absolute indulgence serve these pumpkin fritters with another favourite South African recipe - my slow cooked lamb shoulder.

Another beloved dish to try is my Bunny Chow recipe, a true South African classic.

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Ingredients

Pumpkin fritters:

Ingredients for the pumpkin fritters measured and placed on a kitchen bench
  • Pumpkin - I prefer to use butternut squash, but there are many good options like
  • Eggs
  • Self-rising flour
  • Baking powder
  • Salt

Caramel sauce:

  • Sugar
  • Water
  • Milk
  • Butter
  • Cornflour
  • Caramel flavour
  • Cinnamon

See recipe card for quantities.

Instructions for the pumpkin fritters with caramel sauce

Two roasted butternut pumpkin halves, seeds removed, on a baking sheet for pampoenkoekies batter.

Step 1: Roast butternut halves at 200°C until soft, scoop out flesh, mash well, and drain any liquid to prepare for light, fluffy fritters.

Glass bowl with mixed pumpkin fritter batter made from mashed pumpkin, eggs, flour, salt, and baking powder.

Step 2: Mix flour, baking powder, and salt in a bowl, then add eggs and mashed pumpkin, stirring until a smooth, thick fritter batter forms.

Three pumpkin fritters shallow frying in hot oil in a cast iron skillet.

Step 3: Heat oil in a skillet over medium, drop spoonfuls of batter, and fry three minutes per side until golden brown and crisp on the edges.

Three golden, crispy pumpkin fritters draining on paper towel to remove excess oil.

Step 4: Drain fritters on paper towel to keep them crisp and light, letting any excess oil absorb before drizzling with sweet caramel syrup.

Cornstarch slurry being slowly poured into simmering caramel syrup to thicken for pumpkin fritters.

Step 5: Simmer sugar, water, milk, butter, cinnamon, and caramel flavour, then stir in cornflour slurry slowly until the sauce thickens nicely.

Caramel syrup simmering in a saucepan, being stirred until glossy and sticky.

Step 6: Cook syrup gently until glossy and sticky, stirring to prevent burning, then spoon or drizzle generously over the hot pumpkin fritters.

Final Step:
Pour warm sticky caramel syrup over fritters, as much or little as you like, or serve on the side for dipping and extra sweetness.

Pumpkin fritters or pampoenkoekies in a baking dish covered with caramel sauce.

Storage

These pumpkin fritters taste even better the next day, warm up in the oven and have as a sneaky teatime treat.

FAQ

Can I make pumpkin fritters without caramel sauce?

Yes! Many South African families sprinkle them with cinnamon sugar instead. They're just as delicious.

Can I use canned pumpkin?

You can, but the texture is much softer and wetter than roasted pumpkin. If you do, drain it well before mixing.

Why roast instead of boil?

Roasting keeps the pumpkin sweet and concentrated, while boiling adds water and dilutes the flavour.

Are pampoenkoekies served as dessert or side dish?

Both! In South Africa, pumpkin fritters with caramel sauce are often dessert, but they also make an appearance as a sweet side with roasts at Christmas.

Print
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Pumpkin fritters or pampoenkoekies in a baking dish covered with caramel sauce.

Pampoenkoekies (Pumpkin fritters with caramel sauce)

5 from 1 review

  • Author: Ella @myconvenientkitchen
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
Print Recipe

Ingredients

Units Scale

For the Fritters

  1. 2 large eggs
  2. 500 ml self-rising flour
  3. 15 ml baking powder
  4. 5 ml salt
  5. 750 ml cooked and mashed pumpkin

For the Caramel Sauce

  1. 500 ml sugar
  2. 250 ml water
  3. 125 ml milk
  4. 30 ml butter
  5. 10 ml cornflour
  6. 5 ml caramel flavouring
  7. 3 ml cinnamon
Instacart Get Recipe Ingredients

Instructions

Prep the Pumpkin

Preheat the oven to 200°C.

  • Cut the butternut pumpkin in half lengthwise. Scoop out the seeds. Roast for 30 minutes, until soft.
  • Remove the flesh, mash, and drain any excess liquid.

Make the Batter

  • In a bowl, whisk together flour, baking powder, and salt.
  • Add eggs and mashed pumpkin. Mix until smooth.

Fry the Fritters

  • Heat a shallow layer of oil in a pan over medium heat.
  • Drop spoonfuls (about ¼ cup) of batter into the oil and fry until golden on both sides (about 2-3 minutes per side).
  • Drain on paper towels.

Make the Caramel Sauce

  • In a saucepan, heat sugar, water, and milk until dissolved.
  • Add butter, caramel flavouring, and cinnamon.
  • Mix cornflour with a little of the hot mixture to make a slurry. Stir it back into the pan and simmer until slightly thickened.

Serve

  • Arrange fritters on a platter and drizzle with caramel sauce. Serve warm.
  • Prep Time: 20
  • Cook Time: 60
  • Category: Side
  • Method: Oven & stovetop
  • Cuisine: South African

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Comments

  1. Sally says

    Best ever pumpkin fritters with caramel sauce! Made it and everyone loved it, maybe just too much caramel sauce.


    • Ella @myconvenientkitchen says

      Thanks Sally, you can definitely make just half the sauce if you don't want it too sweet.