Persimmon Cookies are on the baking list for the season!
Have you seen those beautiful orange acorn shaped fruits in the stores, but not quite sure what to use them for? Well, you’ve come to the right place for delicious homemade cookies made with persimmon pulp!
If you have never baked with persimmons, then you must give this cookie recipe a try!
Persimmon fruit is delicious in their natural state, but they also add wonderful moisture and flavor to cookies and breads.
When I see persimmons I think of my late grandmother. I can picture her tiny kitchen overflowing with ingredients for her next meal; dishes in the sink, and always a pot of beans or pozole Mexican soup simmering on the stove.
Among all the kitchen chaos, there would also be a paper bag filled with persimmons during the fall months, and peaches in the summer time.
She must have had bearing fruit trees nearby because we would often come home with our own bags of fruits.
What’s the difference between Fuyu and Hachiya persimmons?
If you aren’t familiar with persimmons, there are several varieties. I mostly see Fuyu and Hachiya persimmons in the stores.
Fuyus are shaped like little pumpkins and can be eaten like an apple.
The Hachiya persimmons are shaped like an acorn or heart, and this type is what is usually added to baked items.
Photo credit: Produce Clerk
For this recipe I used the pulp from super ripe hachiya persimmons.
Persimmon Cookie Recipe Ingredients
- all-purpose flour
- white whole wheat flour
- baking soda
- ground cloves
- ground nutmeg
- butter, unsalted at room temperature
- granulated sugar
- persimmon pulp (2-3 large persimmons)
- large egg
- vanilla extract
- chopped walnuts
- powdered sugar
- fresh orange juice
- persimmon pulp (optional)
- large mixing bowl
- small mixing bowl
- mixing spoons
- measuring cups and spoons
- baking sheets
- baking cooling racks
How to make persimmon cookies
- First prepare the pulp by gently removing the skin from about 3 persimmons.
- Place in it a small bowl and set aside (the pulp should be so soft and ripe that you will just need to break up the pulp with a fork).
- Whisk the dry ingredients together.
- Cream the butter and sugar together until it’s nice and fluffy.
- Add the remaining wet ingredients, and then mix in the persimmon pulp.
- Combine the wet and dry ingredients, then fold in the nuts!
- Bake each batch for about 12 minutes
- Cool completely before adding the glaze.
Fall Persimmon Cookies
These persimmon cookies are soft with fall spices like cinnamon, cloves, and nutmeg. The trio fills your house with the aroma of the holidays!
For this reason, I recommend freezing the dough or extra persimmon pulp in airtight freezer bags or freezer proof containers to enjoy anytime!
Do you have a recipe that reminds you of family?
I began to look forward to those cookies though, and thought it was a special cookie just known to our family, since I never saw anything like them in the stores!
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup butter, unsalted at room temperture
- 1 cup granulated sugar
- 1 cup persimmon pulp (2-3 large persimmons)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 2 cups powdered sugar
- 4-6 Tablespoons fresh orange juice
- 1 Tablespoon persimmon pulp
Serving Size:1 cookie
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 67mgCarbohydrates: 20gFiber: 1gSugar: 13gProtein: 2g
Add persimmons to some savory dishes as well! Try this Fall Harvest Salad or how about Roasted Acorn Squash with Black Grapes and Cardamom Persimmons!
Persimmon Cookies – Frequently Asked Questions
There are two main persimmon varieties; Fuyus and Hachiya. Hachiya persimmons are shaped like an acorn or heart and are best for baking.
Persimmons are naturally sweet loaded with fiber and vitamin A. Fruit in moderation is a healthy food to consume.
Yes, unglazed persimmon cookies freeze cooked or uncooked beautifully in an airtight freezer container for up to three months.
When Hachiya fruit is super soft the skin practically falls off persimmons, which is perfect for baking these cookies. The fruit will feel gushy, almost liquefied.
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