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Try This Old Fashioned Persimmon Cookie Recipe

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This recipe for persimmon cookies results in a cookie with a cake-like consistency that is somewhat addictive. Make them with chocolate chips, raisins, and nuts for a flavor-packed sweet treat.

Have lots of persimmons? Give this recipe for persimmon granola a try, too!

persimmon cookies with raisins and chocolate chips on a cooling rack

Old fashioned persimmon cookies

This persimmon cookie recipe is from my childhood. Since I don’t have a persimmon tree anymore, I hadn’t made them in quite awhile. Note that if you’d like to try this recipe but don’t have easy access to persimmons, you can make them with pumpkin puree.

When a friend of mine contacted me to I tell me that her persimmon tree was overloaded, inviting me to come take as many as I could use, of course I jumped at the chance. Preventing those persimmons from going to waste and my favorite persimmon cookies? I was in!

Related: Growing Persimmons: The Best Varieties for a Picky Palate

orange per simmons in a vintage wooden crate

Working with persimmons

Choose very ripe fuyu persimmons or a custard-like American persimmon for these persimmon cookies. Slice the stem from the top of each persimmon and use a spoon to scoop pulp into the bowl of a food processor fitted with a plastic blade. Pulse until the persimmon flesh is a fairly smooth consistency.

I opted to do this with the seeds intact, then I picked the seeds out of the pulp. I found this easier to do than removing seeds before processing, but that’s me. If you’d prefer, you can remove the persimmon seeds before you process the pulp.

You could also use a sieve or food mill for this.

process photos of making cookies in a glass bowl

Making persimmon cookies

This recipe produces a cake-like cookie that holds together well. They’re good for packing up as gifts — a little bit of travel won’t do them any harm. They freeze well, too; I like to keep some in the freezer to pull out for unexpected company. Pair these with

persimmon cookies with raisins and chocolate chips on a cooling rack

 ★ Did you make these persimmon cookies? Don’t forget to give them a star rating below! ★

 

Old Fashioned Persimmon Cookies

Old Fashioned Persimmon Cookies

Yield: 48 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Try an unusual fruit in a traditional recipe and see what you think! These persimmon cookies are a favorite here. 

Ingredients

  • 1 cup granulated organic cane sugar
  • 1/2 cup organic brown sugar
  • 1/2 cup butter
  • 1/4 cup extra light olive oil , or coconut oil
  • 2 cups persimmon pulp**, (or pumpkin puree)
  • 2 tsp. baking soda
  • 2 eggs
  • 4 cups unbleached organic all-purpose flour, (the same amount of oat flour works beautifully if you're avoiding wheat)
  • 1 T. pumpkin pie spice
  • 3 cups add-ins: chocolate chips, nuts, shredded coconut, raisins

Instructions

  1. Cream together sugar, butter, and oil. ingredients for cookies in a glass bowl
  2. Stir in persimmon pulp, baking soda, and eggs. Add flour and spices. combining cookie ingredients
  3. Once those are combined, stir in your favorite add-ins. adding raisins and nuts to cookie dough
  4. Place by teaspoonful onto cookie sheet and bake for 12-14 minutes at 350ºF. Cool on wire racks.

Notes

The resulting cookie is very cake-like and---my family concurs---tasty. Now, what if you don't have persimmons? Pumpkin puree is a very comparable substitute. (Here's how to make your own.)

**To make persimmon pulp: Slice the stem from the top of each persimmon and use a spoon to scoop pulp into the bowl of a food processor fitted with a plastic blade. Pulse until the persimmon flesh is a fairly smooth consistency. I opted to do this with the seeds intact, then I picked the seeds out of the pulp. I found this easier to do than removing seeds before processing. Don’t have a processor? No worries. Just use a bowl and a potato masher.

Nutrition Information:
Yield: 48 Serving Size: 1 grams
Amount Per Serving: Calories: 93Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 11mgSodium: 77mgCarbohydrates: 14gSugar: 6gProtein: 1g

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More cookie recipes for your baking pleasure:

Originally published in October 2013; this post has been updated.

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Meet the Author

Kris Bordessa

Kris Bordessa founded Attainable Sustainable as a resource for revitalizing vintage skills. Her book, Attainable Sustainable: The Lost Art of Self-Reliant Living (National Geographic) offers a collection of projects and recipes to help readers who are working their way to a more fulfilling DIY lifestyle.

7 comments… add one
  • Carolg Jun 27, 2014, 7:22 am

    I have question about the Persimmon cookie recipe – it says to add the baking soda with the persimmon pulp and eggs. I usually add the baking soda with the dry ingredients so it doesn’t clump up. Is there a reason to add it with the persimmon? Will it come out the same if I make it added to the dry ingredients? Thanks!!  

    • Kris Bordessa Jun 27, 2014, 8:18 am

      I can’t imagine it would make a difference. That’s usually how I do it, too. This is just the way the original recipe came to me.

      • Coral Apr 20, 2017, 12:22 pm

        too much sugar!!
        I make mine with 1/4 cup honey to 1/2 cup butter, much healthier, the persimmons are so sweet as it is

        • Kris Bordessa Apr 27, 2017, 5:33 pm

          I always encourage people to play with recipes to suit their own tastes.

  • Angi @ SchneiderPeeps Nov 18, 2015, 4:11 am

    My mother in law loves persimmons! If I can ever find some I’ll definitely be making this recipe for her. Thanks for sharing!

  • Michelle Mar 24, 2018, 9:53 pm

    Great recipe!
    A fun, easy to make treat.

  • 420reap Dec 1, 2019, 10:59 pm

    Thank You for sharing this cookie recipe!

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