If you’ve been looking for a cozy or winter cookie that’s super easy to make and takes under a hour for two batches, look no further than this fall persimmon cookie recipe!
As always, I post more on Instagram and TikTok, follow me there if you’d like quicker and more constant updates from me.
A quick little backstory before the recipe (I promise it won’t be long!), as young as I can remember, this fall persimmon cookie has been a staple in my family. A friend of my grandmothers’ had a persimmon tree in her yard and had a niche for cookies. So every season the persimmons were ripe, she’d make two bags of these super soft and chewy cookies with persimmon bits. They never failed to make everyone who tried them happy. The fall notes of nutmeg, persimmon, cinnamon, and cloves brought warmth to each of us.
Her recipe is a bit different from the one below as I don’t have her original recipe, but these are just as good if I may say so myself! If you want to watch a quick TikTok of the process, I’ve embedded my video below the recipe.
If you’re looking for different flavor and some more sweet, try these banana coconut muffins.
Happy Baking!
Fall Persimmon Cookies Recipe
- 2-6 ripe persimmon fruits, pulped. I used 4 but could have definitely used more since I love the bits!
- 1 large room temp egg
- 1/2 cup of room temp butter. use unsalted butter if you have never baked before! salted butter will add more flavor with the salt so keep that in mind.
- 1 cup of white sugar
- 1/2 tsp of ground cloves
- 1 tsp of baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups of AP flour
- 1 tbsp of dark molasses. this would add richness and a softer, moist consistency to your cookies.
- walnuts. about a handful, chopped up.
- raisins, if that’s your thing!
- Start with your persimmons. take the skin and steam off and pulp them. Keep some bits for the chewy parts.
- Add your baking soda and gently stir in with the pulped persimmons. Let this sit.
- Preheat your oven to 350 degrees
- In a small-medium bowl, sift your flour, nutmeg, cloves, cinnamon, and salt. Mix it up with a fork.
- In a large bowl, mix your butter and sugar until you get a creamy consistency. You can use an electric mixer or your hand and a large spoon. Use the butter wrapper to butter your cookie sheet.
- Add in your egg and pureed persimmon mix. Stir until combined.
- Add in your dry ingredients and mix until combined.
- Scoop out about a tablespoon of mixture 1-2 inches apart on your baking sheet
- Cook for 15 minutes or until brown!
After you’re done, just let the fall persimmon cookies sit on the baking sheet away from the oven for about 3 minutes, then transfer to a cooling rack or plate them. Viola! You’re done!
