persimmon cookies with raisins and chocolate chips on a cooling rack

Old Fashioned Persimmon Cookies

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

Course Dessert
Cuisine American
Keyword cookie recipes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 48 servings
Calories 93 kcal
Author Kris Bordessa


  • 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


  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.

Recipe 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.