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Prepare the Pumpkin Fritter Batter:
In a medium bowl, combine the mashed pumpkin, egg, sugar, cinnamon, nutmeg, salt, and vanilla extract. Mix until smooth.
Add Dry Ingredients:
Sift in the flour and baking powder. Stir until a thick batter forms. It should be scoopable but not too stiff. If the batter is too wet, add a little more flour.
Heat the Oil:
Heat about 1 inch of oil in a deep skillet over medium heat. Test the oil temperature by dropping a small spoonful of batter into the oil. If it sizzles and rises to the top, the oil is ready.
Fry the Fritters:
Using two spoons or a small scoop, drop heaping tablespoons of batter into the oil. Fry in batches, turning occasionally, until golden brown and cooked through, about 2–3 minutes per side. Drain on paper towels.
Make the Sticky Toffee Sauce:
In a small saucepan, combine the brown sugar, heavy cream, butter, and a pinch of salt. Bring to a gentle boil over medium heat, stirring constantly. Let it simmer for 3–4 minutes until slightly thickened. Remove from heat and stir in vanilla extract.
Serve:
Arrange the warm pampoenkoekies on a serving plate and drizzle generously with the sticky toffee sauce. Serve immediately and enjoy while warm!
Serving and Storage Tips:
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