Why You’ll Love This Recipe

I enjoy this recipe because the batter comes together quickly and bakes into beautifully soft cookies loaded with flavor. I like how the raisins add sweetness and the walnuts add crunch, but the cookies stay tender thanks to the persimmon pulp. These are the kind of nostalgic, old-fashioned cookies that make the kitchen smell incredible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup white sugar
1/2 cup butter
1 large egg
1 cup raisins
1 cup chopped walnuts

Directions

1. I preheat the oven to 350 degrees F (180 degrees C) and grease cookie sheets.

2. I stir the baking soda into the persimmon puree and set it aside.

3. I sift the flour, cinnamon, cloves, nutmeg, and salt together in a large bowl.

4. In another bowl, I beat the sugar and butter until smooth, then mix in the egg and the persimmon mixture.

5. I add the flour mixture and mix until just combined.

6. I fold in the raisins and walnuts.

7. I drop spoonfuls of dough about 2 inches apart on the baking sheets.

8. I bake for about 15 minutes, until the edges are golden.

9. I let the cookies cool briefly on the baking sheet, then transfer them to a wire rack to cool completely.

Servings and Timing

This recipe makes 36 cookies (3 dozen).
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

I sometimes add butterscotch or chocolate chips instead of nuts for a sweeter variation. When I want deeper spice, I add a pinch of allspice or substitute pumpkin pie spice. I also like using golden raisins for a brighter flavor, or leaving out the raisins entirely for a smoother cookie.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I add a slice of bread to the container. They freeze well—either baked or as cookie dough—for easy treats later.

FAQs

How do I make persimmon pulp?

I scoop the flesh from ripe persimmons and blend or mash until smooth.

Can I freeze persimmon pulp?

Yes, it freezes very well for future batches.

Can I skip the raisins or nuts?

Yes, I leave out either or both depending on preference.

Can I use hachiya or fuyu persimmons?

I use fully ripe hachiya for the soft pulp; fuyu must be very soft before pureeing.

Why add baking soda to the persimmon pulp?

It helps thicken and activate the pulp, improving the cookie texture.

Can I make these cookies smaller or larger?

Yes, I adjust the bake time accordingly.

Can I chill the dough?

Yes, chilled dough spreads a bit less.

Can I glaze these cookies?

A simple powdered sugar glaze tastes wonderful.

Why are my cookies cakey?

These cookies are naturally soft and cake-like due to the fruit puree.

Can I bake them on parchment paper?

Yes, it works perfectly and prevents sticking.

Conclusion

I love how these persimmon cookies turn ripe fruit and warm spices into soft, fragrant treats that feel perfect for the holiday season. They’re easy to make, adaptable, and always a hit—true cozy baking at its best.