Persimmon Cookies Recipe: Soft, Spiced, and Perfectly Sweet

Here’s the thing about persimmons — they’re like that underrated friend who shows up every fall and quietly steals the spotlight. If you’ve ever had a perfectly ripe one, you know what I mean: sweet, honeyed, and bursting with warmth. Now, imagine that flavor baked into a cookie.

These persimmon cookies are soft, chewy, and slightly spiced — kind of like a cross between banana bread and pumpkin cookies. If you’ve got ripe persimmons sitting on your counter, this is your sign to turn them into your new favorite fall treat.

And before you ask — yes, they’re ridiculously easy. Like, one-bowl, no-stress, “wow I’m a baker now” easy.

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Why You’ll Fall in Love With These Persimmon Cookies

If you’ve never baked with persimmons before, you’re in for a treat. These cookies bring the cozy, spiced magic of fall with a fruity twist.

Persimmon cookies easy to make, but the payoff is huge. They’re soft and cakey, not overly sweet, and the persimmon puree adds a moist, velvety texture.

They’re perfect with a cup of coffee, tea, or even a scoop of vanilla ice cream. Honestly, they taste like fall gave you a hug.

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What You Need to Know About Persimmons

Before we jump into the recipe, let’s talk persimmons — because not all of them are created equal.

Fuyu Persimmons

These are squat and firm, shaped almost like tomatoes. You can eat them when they’re crisp or soft. They’re ideal for Fuyu persimmon recipes because they’re naturally sweet.

Hachiya Persimmons

These are longer, shaped like acorns, and must be fully ripe before eating — otherwise, they’ll make your mouth feel like sandpaper. They’re perfect for Hachiya persimmon recipes like puddings, breads, and these cookies.

For this recipe, go with Hachiya persimmons that are so soft they’re almost jelly-like. That’s when you know they’re ready.

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Ingredients You’ll Need (Makes 24 Cookies)

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: About 24 cookies

• 1 cup persimmon pulp (from about 2 ripe Hachiya persimmons)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (optional — walnuts or pecans work great)
• 1/2 cup raisins or chopped dates (optional)

If you want to mix things up, you can add orange zest for a citrusy twist — kind of like orange cookies recipes, but fruitier and more fragrant.

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How to Make the Best Persimmon Cookies

Step 1: Prepare the Persimmon Pulp

Cut your ripe Hachiya persimmons in half and scoop out the flesh with a spoon. Blend or mash it until smooth. You’ll need about one cup.

This pulp is liquid gold — naturally sweet, slightly floral, and the secret to that irresistible texture.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

This combination of spices gives the cookies that classic fall flavor — warm, cozy, and just the right amount of spice without overpowering the persimmon.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together softened butter and sugar until light and fluffy. It should look pale and creamy — this step traps air, making the cookies soft instead of dense.

Add the egg and vanilla extract. Mix until smooth.

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Step 4: Add the Persimmon Puree

Now, fold in your persimmon pulp. The mixture might look a little curdled — don’t panic, that’s totally normal. Once the flour goes in, it’ll come together perfectly.

At this point, your kitchen will already smell incredible.

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Step 5: Combine Wet and Dry Ingredients

Add your dry ingredients to the wet mixture in two parts, stirring until just combined. Don’t overmix — you want a tender cookie, not a tough one.

If you’re adding nuts or raisins, fold them in gently. They add a lovely texture contrast and a hint of chewiness.

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Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart. These cookies puff up slightly, so give them room to breathe.

Bake for 12–15 minutes or until the edges turn golden brown and the tops spring back lightly to the touch.

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Step 7: Cool and Glaze (Optional)

Transfer the cookies to a wire rack to cool completely.

If you’re feeling fancy, you can drizzle them with a light orange glaze — just mix powdered sugar with a splash of orange juice and drizzle it over the top. It’s simple but adds a gorgeous shine and a pop of citrus.

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Why These Cookies Work So Well

Ever wonder why persimmons make such amazing desserts? It’s all about texture and flavor.

Ripe persimmons are naturally sweet and moist, which means you don’t need tons of added sugar or fat. They also have a delicate fruity flavor that pairs beautifully with warm spices.

Compared to persimmon pudding recipes or persimmon pie recipes, these cookies are lighter, quicker, and way easier — yet just as satisfying.

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Tips for Perfect Persimmon Cookies

Because nobody wants to bake cookies that turn into sad, dry blobs:

1. Use ripe Hachiya persimmons. Underripe ones are bitter and astringent.
2. Don’t overmix the batter. That’s the fastest way to ruin soft cookies.
3. Chill the dough. If it feels too soft, chill for 15 minutes before baking.
4. Add mix-ins wisely. Too many raisins or nuts can weigh them down.
5. Try orange zest. It gives these cookies a hint of brightness.

And if you’re into persimmon recipes desserts, this one’s an absolute must-try — it’s a solid contender for “best persimmon cookies” status.

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Variations to Try

Want to change it up a little? Try these fun twists.

Persimmon Walnut Cookies

Add chopped walnuts for a nutty crunch that balances the sweetness.

Spiced Persimmon Cookies

Up the cinnamon and nutmeg, and throw in a pinch of ginger for a warm, holiday feel.

Orange Persimmon Cookies

Add 1 tablespoon of orange zest for a citrusy aroma — think sunshine in cookie form.

Persimmon Chocolate Chip Cookies

Swap the raisins for mini chocolate chips. Fruit + chocolate = always a win.

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Storage and Freezing Tips

• Room temperature: Store in an airtight container for up to 5 days.
• Fridge: Keeps for a week, but they’re best at room temperature.
• Freezer: Freeze baked cookies or dough for up to 2 months.

If you freeze the dough, scoop it into balls first. That way, you can bake fresh cookies anytime (because who has self-control around these?).

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Using Persimmon Puree in Other Desserts

Got extra pulp left? Don’t waste it. It’s amazing in:

• Persimmon bread recipe easy (it’s like banana bread’s cozy cousin)
• Persimmon pudding recipe (rich and old-fashioned)
• Persimmon pie recipe (sweet, silky, and stunning)
• Smoothies or oatmeal for a natural sweetener boost

It also freezes beautifully, so you can save it for future canning recipes or persimmon recipes desserts.

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FAQs

1. What type of persimmon is best for cookies?
Use ripe Hachiya persimmons — they’re soft, sweet, and perfect for baking.

2. Can I use Fuyu persimmons instead?
Yes, but puree them well. Fuyus are firmer and less sweet, so you might need a bit more sugar.

3. Do persimmon cookies need to be refrigerated?
No, they keep well at room temperature for a few days, but refrigeration extends freshness.

4. Can I freeze persimmon cookies?
Absolutely. Store them in airtight containers, separated by parchment paper, for up to 2 months.

5. Can I make this recipe gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend. The texture will still be soft and moist.

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Final Thoughts

And there you have it — the persimmon cookies recipe you’ll want to bake every fall (and maybe year-round).

These cookies are sweet, soft, and packed with the warm spice flavor that screams comfort. Whether you’re new to persimmons or already obsessed, this recipe will turn you into a believer.

They’re cozy, they’re nostalgic, and they’re the kind of cookies you’ll want to gift to friends — though let’s be real, you’ll probably keep most for yourself.

Now go grab those ripe persimmons and start baking. Your kitchen’s about to smell like autumn happiness.