Pumpkin Fritters Recipe

Pumpkin Fritters with Butterscotch sauce and Ice Cream

Tannie Hessie’s Pumpkin Fritters With Butterscotch Sauce

Pumpkin fritters, also known as “Pampoenkoekies” are pure nostalgia on a plate.

Pumpkin Fritters Recipe

Pumpkin Fritters with Butterscotch sauce and Ice Cream

This is one of the recipes that has been passed down from generation to generation and is synonymous with Sunday lunch with the family.

These fritters are light and fluffy and so moreish. You can serve these with cinnamon sugar or to make the ultimate decadent treat, drizzle with butterscotch sauce.

Pumpkin Fritters Recipe

5 from 1 vote
Recipe by Jessica Alberts Course: DessertCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time



Pumpkin Fritters with Butterscotch sauce and optional Ice Cream.


  • 2 cups cooked pumpkin

  • 1 egg

  • 2 teaspoons baking powder

  • 4 cups flour

  • pinch of salt

  • 200 ml white sugar

  • 60 ml butter

  • 1/2 cup golden syrup

  • 250 ml milk

  • 2 tablespoons cornstarch to thicken sauce

  • pinch of salt


  • Mix the pumpkin, flour, baking powder and salt.
  • Whisk egg and add to mixture.
  • Heat oil / butter in frying pan. Drop mixture in the pan and fry until golden brown and cooked through.
  • Serve with cinnamon sugar or butterscotch sauce.
  • Melt butter, sugar and syrup over low heat, stirring frequently.
  • Mix cornstarch with milk till dissolved. Add cornstarch mixture to the pot and mix so lumps don’t form.
  • Simmer until sauce thickens.
  • Serve over pumpkin fritters or goes great over ice cream!

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