Pampoenkoekies (Pumpkin Fritters) with Peanut Caramel
Crispy pumpkin fritters, inspired by South African pampoenkoekies and paired with a rich peanut caramel.
Pampoenkoekies are popular South African pumpkin fritters, typically made with cooked pumpkin, flour, egg and warm spices. This version draws on a few different flavors and food memories, while keeping the spirit of the classic.
I grew up eating fat cakes in Zimbabwe, simple fried dough that can be made into round balls or flatter discs. I was also familiar with banana fritters, which I remember being served for dessert at school. After moving to the United States, I encountered a similar idea in the form of donut holes, small pieces of fried dough often tossed in sugar and warm spices. Those influences inspired the small, round shape of these fritters, which are almost like little pumpkin doughnuts.
Pumpkin and peanut butter are also a natural pairing in Zimbabwean cooking, from pumpkin leaves cooked with peanut butter to hearty dishes featuring pumpkin and peanuts. There is also nhopi, a beloved dish made with pumpkin and peanut butter that can be enjoyed as either a sweet or savory preparation. That familiar combination inspired the peanut caramel served alongside the fritters.
The result is a crisp, warmly spiced pumpkin fritter with a silky peanut caramel finished with a little fresh lemon juice to balance the richness. It stays true to the spirit of pampoenkoekies while bringing together flavors and influences from different parts of my food journey.
Updated September 2026: I’ve updated this recipe with revised ingredients and instructions, including a new peanut caramel, to improve the flavor and texture of the original recipe.
Pampoenkoekies (Pumpkin Fritters) with Peanut Caramel
Crispy on the outside and soft and warmly spiced inside, these pumpkin fritters are inspired by South African pampoenkoekies and served with a rich peanut caramel brightened with fresh lemon juice.
Ingredients
- 1 cup pumpkin puree
- 1 large egg
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 4 cups peanut oil, for deep frying
- ¼ cup unsalted butter
- 1 cup packed dark brown sugar
- 2 tablespoons packed light brown sugar
- ½ cup heavy cream
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch of inch ground cloves
- Pinch of salt
- ⅓ cup creamy peanut butter
- ½ teaspoon vanilla extract
- ¼ teaspoon fresh lemon juice
- Pumpkin seeds
- Peanut caramel (see recipe)
Instructions
- In a large bowl, whisk together 1 cup pumpkin puree, 1 large egg, 2 tablespoons light brown sugar, and 1 teaspoon vanilla extract until smooth.
- In a separate bowl, whisk together 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon ginger, ⅛ teaspoon nutmeg, a tiny pinch of cloves, and a pinch of salt.
- Add the dry ingredients to the pumpkin mixture and stir just until combined. The batter should be thick enough to scoop and not have pockets of flour. Don't overmix and let the batter rest for 5 minutes.
- Pour 4 cups peanut oil into a deep, heavy-bottomed pot and heat to 340–345°F. Keep it on medium-low heat.
- Using a small cookie scoop, portion approximately 1 tablespoon of batter for each fritter. Hold the scoop close to the surface of the oil and gently release the batter. Fry in small batches, leaving enough space for the fritters to float freely without touching one another for approximately 2–3 minutes per side, turning gently, until evenly golden brown and cooked through.
- Test the first fritter by cutting it open. The center should be tender and cooked, not wet or gummy. If the exterior is browning too quickly, reduce the oil temperature slightly and cook the fritters for longer.
- Transfer the fritters to a wire rack or paper towel-lined plate to drain.
- Serve warm with the peanut caramel.
Notes
- Use the cinnamon, ginger, nutmeg and cloves listed in the recipe, or substitute 1 teaspoon pumpkin spice for all four spices.
- The batter should be thick enough to scoop and hold its shape. If it is too loose, add flour 1 tablespoon at a time.
- Keep the fritters small, using about 1 tablespoon of batter per fritter, to help the centers cook through.
- Fry the fritters in a deep pot so they can float freely in the oil. Avoid using a shallow skillet.
- Fry in small batches and keep the oil between 340°F and 345°F.
- Test the first fritter by cutting it open to make sure the center is soft and cooked through, not wet or gummy.
- The peanut caramel thickens as it cools. If it becomes too thick, gently reheat it and whisk in a small splash of heavy cream.
Storage
- Fritters: Store cooled fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer until warmed through and crisp.
- Peanut caramel: Store in an airtight container in the refrigerator for up to 1 week. Gently reheat in a saucepan over low heat or in short intervals in the microwave, stirring until smooth. If needed, whisk in a small splash of heavy cream to loosen.
- For best texture, store the fritters and caramel separately. Don't refrigerate the fritters with the caramel already drizzled over them, because they'll lose their crisp exterior.
Nutrition Facts
Calories
181Fat (grams)
7.5 gCarbs (grams)
26.6 gProtein (grams)
3 g