Persimmons, with their vibrant orange hue, are undeniably one of the most beautiful fruits of the autumn season. While they often grace fruit bowls as a decorative element, these gems are so much more than just eye candy. If you’ve ever wondered what to do with persimmons beyond admiring their beauty, then you’re in for a treat. These classic persimmon cookies, reminiscent of a cozy fall day, are packed with raisins, walnuts, and a blend of warm spices. They are the quintessential comfort bake that perfectly captures the essence of this time of year.
Growing up, persimmon trees were a common sight in my neighborhood. Although we didn’t have our own tree, my grandmother’s fruit bowl was always overflowing with ripe persimmons each fall, a generous gift from our neighbors.
Bowl of Persimmons | pinchmysalt.comAlt text: Bowl of ripe Hachiya persimmons, glowing orange fall fruit, ready for baking persimmon cookies.
And at my Gigi’s house, these beautiful persimmons always transformed into something truly special: persimmon cookies. These were not just any cookies; they were wonderfully moist, delightfully sticky, and intensely spiced – a true taste of autumn in every bite.
Looking back, it’s almost funny how my childhood understanding of persimmons was solely linked to cookies. I never actually tasted a fresh persimmon, and I was completely unaware of any other culinary uses for this fruit. It was simply understood that persimmons were for making cookies. And honestly, since persimmon cookies are among my all-time favorite treats, it never crossed my mind that they could be used for anything else. Why mess with perfection, right?
Persimmon Cookies Cooling | pinchmysalt.comAlt text: Freshly baked persimmon cookies cooling on a wire rack, showcasing their soft texture and spiced aroma.
However, there’s a very good reason why raw persimmons were never on the menu in our family. The variety we were familiar with was the hachiya persimmon. Hachiya persimmons are notoriously astringent and virtually inedible raw unless they reach an almost jelly-like, super-ripe state. Eating an unripe hachiya is an experience you won’t soon forget – and not in a good way! This astringency is likely why hachiya persimmons sometimes get a bad reputation.
But, when hachiya persimmons are perfectly ripe, they are a baker’s dream. Their unique texture and flavor are ideal for baking, and they are the secret ingredient behind a truly exceptional persimmon cookie!
Persimmon Cookies Recipe | pinchmysalt.comAlt text: Close up of persimmon cookies, highlighting the moist crumb, walnuts, and raisin inclusions in a delicious fall treat.
Fortunately, I’ve recently discovered that there’s another type of persimmon that is delightful to eat fresh: the fuyu persimmon.
Fuyu persimmons are the shorter, squat variety. Unlike hachiyas, fuyu persimmons can be enjoyed raw, much like an apple, even when they are still firm. Fuyus are wonderfully sweet and lack the mouth-puckering astringency of their hachiya cousins.
Two types of persimmons | pinchmysalt.comAlt text: Comparison of Fuyu persimmon (left), short and squat for eating raw, and Hachiya persimmon (right), elongated shape for baking.
Trying fuyu persimmons raw for the first time this year was a pleasant experience. While I found them sweet and enjoyable, I felt they lacked a distinct, stand-alone flavor. I envision fuyu persimmons working beautifully chopped in a green salad or combined with other fruits. My exploration with fuyu persimmons is just beginning.
But when it comes to persimmons, my heart truly belongs to the cookies made with the often-misunderstood hachiya. This recipe centers around hachiya persimmon puree, and you’ll likely need about three very ripe hachiya persimmons to yield one cup of puree.
And when I say very ripe, I mean they should be practically meltingly soft inside, with a skin that’s almost translucent. If your persimmons aren’t quite there when you buy them, simply leave them on the counter for a few days to ripen fully. They will soften considerably.
To make the puree, I prefer using a food mill. It effortlessly creates a smooth puree while removing the skins and seeds in one step. However, you can also squeeze the pulp directly from the skin and then puree it using a blender or food processor.
Persimmon Pulp | pinchmysalt.comAlt text: Freshly made persimmon pulp, smooth and vibrant orange, ready to be used in a delicious persimmon cookie recipe.
This was actually my first time making persimmon cookies myself. My grandmother had always been the persimmon cookie baker in the family, so I never felt the need to learn. But with Gigi no longer with us, I decided it was time to carry on the tradition.
I don’t have her exact recipe, but my friend Ruby shared one that sounded very similar. It seems like everyone in my hometown makes a similar version of persimmon cookies, and I wouldn’t be surprised if they all originated from the same cherished recipe!
Now, let’s be honest, persimmon cookies aren’t winning any beauty contests. They don’t spread much during baking, so the shape you drop onto the baking sheet is essentially what you’ll get after they’re baked.
What they lack in visual appeal, they more than make up for in flavor and texture. Persimmon cookies become wonderfully moist and slightly sticky after a day or two of storage – a characteristic that I absolutely love about them.
When I first baked these cookies, I was a little underwhelmed when they came out of the oven. They didn’t quite resemble the cookies I remembered from my childhood. But after just one night in a Tupperware container, that familiar sticky and moist texture emerged, bringing back all those wonderful memories.
Alt text: Recipe card image for persimmon cookies, inviting readers to bake this classic fall treat with warm spices.
Alt text: Vertical recipe card for persimmon cookies, ideal for Pinterest, showcasing the ease of this fall baking recipe.
Persimmon Cookies Recipe | pinchmysalt.comAlt text: Pile of delicious persimmon cookies, studded with walnuts and raisins, perfect for a fall dessert or snack.
These cookies are generously filled with raisins, walnuts, and those comforting warm spices, making them the perfect cookie for the fall season. And the best part? They freeze beautifully, so you can bake a big batch now and savor them throughout the entire winter.
Kitchen Equipment Used for This Recipe: (The following are Amazon Affiliate links)
Related Recipes:
Persimmon Recipes Around the Web:
Pioneer Woman Persimmon Cookie Recipe
Ingredients
- 1/2 cup shortening
- 1 cup granulated sugar
- 1 large egg
- 1 cup persimmon pulp (from about 3 very ripe hachiya persimmons)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon*
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts
- 1 cup raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease or line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside the dry ingredients.
- In a separate large bowl, cream together the shortening and granulated sugar using a hand mixer or stand mixer until light and fluffy. Beat in the egg until well combined, then beat in the persimmon pulp until incorporated. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. By hand, gently stir in the chopped walnuts and raisins until evenly distributed throughout the cookie dough.
- Drop by rounded spoonfuls of cookie dough onto the prepared baking sheets, leaving a little space between each cookie. They can be placed relatively close together as these cookies don’t spread much during baking.
- Bake in the preheated oven for approximately 12-15 minutes, or until the edges are lightly golden brown and the centers are set. Let the cookies cool on the baking sheets for five minutes before transferring them to a wire rack to cool completely.
Recipe Notes
*For a richer spice flavor, you may use 2 teaspoons of pumpkin pie spice to replace the cinnamon, cloves, and nutmeg. Pumpkin pie spice is a convenient blend that captures the essence of fall spices.
Nutrition Information:
Yield: Approximately 36 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 114, Total Fat: 5g, Saturated Fat: 1g, Trans Fat: 0g, Unsaturated Fat: 4g, Cholesterol: 7mg, Sodium: 67mg, Carbohydrates: 16g, Fiber: 1g, Sugar: 9g, Protein: 2g
Frequently Asked Questions About Persimmon Cookies:
What type of persimmons is best for baking cookies?
Hachiya persimmons, recognized by their elongated shape and pointed end, are the ideal choice for baking. Their soft pulp and rich flavor develop beautifully in baked goods. Fuyu persimmons, which are shorter and flatter, are better suited for eating raw due to their crisp texture.
Can I use butter instead of shortening in persimmon cookies?
Yes, unsalted butter makes an excellent substitute for shortening in persimmon cookies. Butter will impart a richer, more buttery flavor to the cookies, and in most cases, it won’t significantly alter the texture. If you opt for salted butter, remember to reduce the amount of added salt in the recipe by 1/4 teaspoon to maintain the right balance of flavors.
How do I make persimmon pulp or puree at home?
Making persimmon pulp or puree is simple with a food processor, blender, or food mill. Start by ensuring your hachiya persimmons are fully ripe and very soft. Scoop the flesh out of the skin, discarding any seeds you encounter. Then, puree the persimmon flesh in your chosen appliance until completely smooth.
For a food mill, remove the stem from the ripe hachiya persimmon, break the fruit into pieces, and process it through the food mill. The food mill conveniently separates the skin and seeds, leaving you with smooth puree.
If your hachiya persimmons are ripe but not quite soft enough, you can place them in the freezer overnight and defrost them the next day. This freezing and thawing process will soften them sufficiently for easy pureeing.
Is it possible to freeze persimmon pulp for later use?
Absolutely! Persimmon pulp freezes exceptionally well and can be stored in the freezer for up to a year. Once you have pureed the persimmon pulp (remember to remove skin and seeds beforehand), transfer it to zippered freezer bags, pressing out any excess air before sealing. For convenience, consider measuring out one-cup portions of pureed persimmon pulp into individual bags. This way, you can easily grab and defrost the perfect amount for a single batch of cookies whenever the craving strikes.
Do persimmons contain seeds?
Yes, most hachiya persimmons and some varieties of fuyu persimmons do have seeds. While persimmon seeds are not toxic, it’s generally recommended to remove them before eating the fruit or making persimmon pulp for recipes.
Can persimmon cookies be frozen after baking?
Like most cookies, persimmon cookies freeze very well, making them ideal for make-ahead baking. Keep in mind that they tend to become slightly sticky as they defrost. To prevent them from sticking together during freezing, place layers of wax paper or parchment paper between the cookies when storing them in freezer-safe containers or bags. Removing as much air as possible from the freezer bag will also help prevent freezer burn and maintain their quality.
