Go Back
–+ servings
Homemade Pumpkin Fritters stacked on a ceramic plate, showing their golden-brown crispy edges, sugar-coated glaze, and soft orange pumpkin interior that looks freshly fried and tender inside, lit with warm natural light for a cozy, homemade feel.

Pumpkin Fritters

5 from 1 vote
Crispy on the outside and soft, fluffy inside, these South African–style pumpkin fritters (pampoen koekies) are a cozy fall favorite. Lightly spiced and sweet, they make the perfect breakfast, dessert, or snack — especially when rolled in cinnamon sugar or drizzled with honey.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling & Mixing Time 5 minutes
Total Time 30 minutes
Servings: 12 fritters
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Fritter Batter:
  • 1 ½ cups Mashed pumpkin - Fresh roasted or canned puree
  • 1 ¼ cups All-purpose flour - Can substitute with whole wheat
  • ¼ cup Granulated sugar - Adjust to taste
  • 2 large Eggs - Lightly beaten
  • ¼ cup Whole milk - Add more if needed for consistency
  • 2 teaspoon Baking powder
  • 1 teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • 2 tablespoon Butter - Melted and cooled
  • 1 tablespoon Vodka (optional) - Grandma’s secret for light texture
For Frying:
  • As needed Vegetable or canola oil - 2 inches deep for frying
Toppings:
  • ½ cup Cinnamon sugar mixture - Roll fritters while warm
  • Powdered sugar - Optional dusting
  • Honey or maple syrup - For drizzling
  • Caramel sauce - Dessert option

Equipment

  • 1 Deep pot or Dutch oven (For frying)
  • 1 Cooking thermometer (Keep oil at 350°F)
  • 1 Small ice cream scoop (For portioning batter)
  • 1 Spider strainer or slotted spoon (To remove fritters from oil)
  • 2 Mixing bowls (Separate wet and dry ingredients)
  • As needed Paper towels (For draining excess oil)

Method
 

  1. Cut and roast fresh pumpkin chunks at 400°F for about 30 minutes or use canned pumpkin puree. Mash until smooth and let cool completely before using.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
  3. In another bowl, whisk eggs, mashed pumpkin, milk, melted butter, vanilla extract, and optional vodka until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Batter should be thick and scoopable—avoid overmixing.
  5. Pour vegetable oil into a deep pot to about 2 inches depth and heat to 350°F. Test with a small drop of batter—it should sizzle and rise immediately.
  6. Drop about 2 tablespoons of batter per fritter into hot oil. Fry in batches of 4–5, turning once after 2 minutes, until golden brown on both sides (about 3–4 minutes total).
  7. Remove fritters with a slotted spoon and drain on paper towels to remove excess oil.
  8. While still warm, roll fritters in cinnamon sugar or dust with powdered sugar to coat evenly.
  9. Serve warm with honey, maple syrup, or a scoop of ice cream. Enjoy immediately for best crispness.

Nutrition

Serving: 120gCalories: 210kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 170mgPotassium: 180mgFiber: 1gSugar: 10gVitamin A: 6300IUVitamin C: 4mgCalcium: 70mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Tried this recipe?

Let us know how it was!