South African Pampoenkoekies(directly translated as pumpkin cookies) are pumpkin fritters, fried in oil and topped with either a sweet sauce or a sprinkle of cinnamon sugar.
This is a favourite South African side dish, especially at Christmas time. Traditionally, pampoenkoekies are fried in oil, but I wanted to make a healthier version and rather bake them. It worked quite well as an alternative. It is also less time-consuming like this Pumpkin Bake recipe.
Simply mix the ingredients together as you would with any other muffin mix.
Add the batter to your greased mini muffin pan and bake at 180’C/350F’ for 25 minutes. Alternatively, fry the fritters in oil until golden.
While the fritters are baking, prepare your sauce. Dip the fritters in the sauce and place them in a deep dish in a heap.
Pour more sauce over the heap of “pampoenkoekies” and sprinkle with cinnamon sugar. PS: if you’d rather skip the cinnamon sugar, only sprinkle with cinnamon.
Enjoy traditional South African “pampoenkoekies” at your next family gathering(perhaps at Thanksgiving or Christmas) as a special side dish. Feel free to print the recipe below for your recipe book.
- 750g cooked pumpkin(mashed)
- 2 eggs
- 5ml(1 ts) salt
- 280g (2 cups) self-raising flour
- oit for frying
- 400g(2 cups) sugar
- 250ml(1 cup) water
- 125ml(1/2 cup) milk
- 10ml(2 ts) cornflour
- Cinnamon sugar(mix 1 teaspoon of cinnamon with 1 cup of sugar)
1. Mix the pumpkin, eggs and salt.
2. Add the self-raising flour.
3. Pour into your mini muffin pan.
4. Bake for 25 minutes until golden.
5. Dip each fritter in the sauce or cinnamon sugar.
Mix the sugar, water and milk.
Boil the mixture until sugar is dissolved.
Use a little bit of cold milk to make a slurry with the cornflour and add in.
Mix well and heat up until it thickens.