Persimmon Cookies

These soft persimmon cookies are one of those old-fashioned recipes worth keeping close. Ripe persimmon pulp gives each cookie a wonderfully moist, tender, almost cake-like center, while cinnamon, cloves, and nutmeg bring warm fall spice to every bite. Raisins add little pockets of sweetness, and chopped walnuts provide just enough crunch to balance the soft crumb.

I especially like this recipe when persimmons are so ripe they seem almost too soft to use. That is exactly when their naturally sweet pulp works beautifully in baking. The cookies come together in about 30 minutes, make a generous three dozen, and are easy enough for a relaxed afternoon baking project with the kids. The original recipe also has a smart seasonal tip; extra persimmon pulp can be frozen for another batch later.

Love these cozy persimmon cookies? Pin them to your Fall Baking or Cookie Recipes board on Pinterest so you don’t lose the recipe!

Ingredients

Persimmon Mixture

2 ripe persimmons, pureed to about 1 cup pulp

1 tsp baking soda

Dry Ingredients

2 cups all-purpose flour

½ tsp ground cinnamon

½ tsp ground cloves

½ tsp ground nutmeg

½ tsp salt

Cookie Dough

1 cup granulated sugar

½ cup unsalted butter, softened

1 large egg

1 cup raisins

1 cup walnuts, chopped

Instructions

1. Prepare the oven and pans. Preheat the oven to 180°C / 350°F. Lightly grease cookie sheets or line them with parchment paper.
2. Prepare the persimmon. Place the pureed persimmon pulp in a small bowl. Stir in the baking soda until thoroughly incorporated, then set aside.
3. Combine the dry ingredients. Whisk together the flour, cinnamon, cloves, nutmeg, and salt in a medium bowl.
4. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and sugar until smooth and creamy. Beat in the egg, followed by the prepared persimmon mixture.
5. Make the dough. Add the dry ingredients to the persimmon mixture. Stir just until no obvious streaks of flour remain. Gently fold in the raisins and chopped walnuts.
6. Portion the cookies. Drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
7. Bake. Bake at 180°C / 350°F for about 15 minutes, or until the edges are lightly golden and the centers are set.
8. Cool. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cooking Notes

Use very ripe persimmons for the best flavor and texture. The flesh should be extremely soft and easy to puree. Depending on the size of the fruit, aim for roughly 1 cup of pulp.

Avoid overmixing once the flour goes into the dough. Mixing only until combined helps preserve the cookies’ characteristic soft, tender texture.

These are naturally soft, cake-like cookies, rather than crisp cookies. A lightly golden edge and set center are better indicators of doneness than waiting for the entire cookie to brown.

Pecans can replace the walnuts. Dried cranberries can also replace some or all of the raisins for a slightly tart variation.

Have extra ripe persimmons? Puree the pulp and freeze it in measured portions. Thaw completely before using it in a future batch.

Nutrition

The recipe yields approximately 36 cookies, with one cookie treated as one dessert serving. Because cookie weight depends on the size of the persimmons and how generously the dough is portioned, the figures below are estimates. The supplied recipe reports 105 calories per cookie, which is consistent with a batch containing butter, sugar, walnuts, raisins, flour, and persimmon.

Estimated Nutrition per Serving

• Calories: 105 kcal
• Fat: 5.0 g
• Carb: 15.0 g
• Protein: 2.0 g

Yields: 36 servings; 1 cookie per serving

Recipe Science

Persimmon cookies are soft drop cookies that use ripe persimmon pulp for both flavor and moisture. Butter, sugar, and egg form the enriched base, while flour supplies structure. Cinnamon, cloves, and nutmeg complement the fruit’s mild sweetness, and raisins and walnuts contribute concentrated sweetness and contrasting texture.

The interaction between the persimmon pulp and baking soda helps create a tender baked texture. Persimmon also contributes substantial moisture, which is why these cookies remain softer and more cake-like than conventional crisp butter cookies. A relatively short baking time at 180°C / 350°F sets the flour and egg without excessively drying the fruit-rich dough.

These cookies are practical for seasonal baking because persimmon pulp can be prepared and frozen ahead. Finished cookies should be stored in an airtight container once completely cool. Because they are naturally moist, separating layers with parchment paper can help prevent sticking. Walnuts may be exchanged for pecans, while raisins can be replaced with another dried fruit.

Dietary Notes & Health Alerts: Based on the supplied nutrition information, one cookie contains 2 g saturated fat and 83 mg sodium, both well below 20% of the FDA Daily Value thresholds of 20 g saturated fat and 2,300 mg sodium. Added sugar is not separately reported in the supplied nutrition data, although the recipe contains 1 cup of granulated sugar. Portion size should therefore be considered when eating several cookies at once.

Why You’ll Love This Recipe

• Exceptionally Moist: Persimmon pulp creates a tender, cake-like cookie that stays pleasantly soft.
• Warmly Spiced: Cinnamon, cloves, and nutmeg give the cookies a cozy aroma without overwhelming the delicate fruit.
• Great for Ripe Fruit: This is an especially useful recipe when persimmons become too soft for slicing.
• Texture in Every Bite: Chewy raisins and crunchy walnuts keep the tender cookies interesting.
• Freezer-Friendly Ingredient: Extra persimmon pulp can be frozen, making it easy to enjoy another batch after persimmon season.

FAQ

• What kind of persimmons should I use? Use fully ripe persimmons with very soft flesh that purees easily. Astringent varieties such as Hachiya are particularly suitable once completely ripe.
• Why are my persimmon cookies so soft? That is expected. Persimmon pulp adds considerable moisture, giving these cookies a tender, cake-like consistency rather than a crisp texture.
• Can I leave out the walnuts? Yes. The cookies can be made without nuts, although the finished texture will have less crunch.
• Can I prepare the persimmon pulp ahead of time? Yes. Puree ripe fruit, freeze the pulp in measured portions, and thaw it before making the dough.
• Can I freeze the baked cookies? Yes. Cool them completely, pack them in an airtight freezer container with parchment between layers, and thaw at room temperature before serving.

Conclusion

These soft, warmly spiced persimmon cookies are such a satisfying way to turn beautifully ripe seasonal fruit into something the whole family can enjoy. Recipes like this are meant to become your own, so feel free to swap the nuts, change the dried fruit, or adjust the spices as you discover your favorite version.

Would you keep the classic raisins and walnuts, or try these with dried cranberries and pecans? Happy baking, from my kitchen to yours.