Persimmon Cookies


These persimmon cookies are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!

Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
3 dozen

How great is this persimmon cookie recipe? We can't describe it better than this happy Allrecipes community member:

"Envision a warm home, twinkling Christmas lights, a cup of hot something or other, a log burning in the fireplace, the giggle of a happy toddler under the Christmas tree, and the warmth of a full heart," says Deb Tebault. "What does that taste like? These. Seriously. Make them and taste Christmas happiness in your mouth."

a plate of persimmon cookies

Persimmon Cookies Ingredients

These are the ingredients you'll need to make this top-rated persimmon cookie recipe:

路 Persimmons: These cookies start with pureed persimmons (a.k.a. persimmon pulp).
路 Baking soda: Baking soda acts as a leavener, which means it helps the persimmon cookies rise.
路 Flour: All-purpose flour creates structure and holds the dough together.
路 Spices: These persimmon cookies are spiced with cinnamon, cloves, and nutmeg. A pinch of salt enhances the overall flavor.
路 Sugar: A cup of white sugar creates perfectly sweet persimmon cookies.
路 Butter: A stick of butter adds moisture and richness to the cookies.
路 Egg: An egg adds moisture and acts as a binder, which means it helps hold the cookie dough together.
路 Raisins and walnuts: Raisins and walnuts (or other nuts) are optional mix-ins.

close up view of a pile of Persimmon Cookies

How to Make Persimmon Cookies

You'll find the full, step-by-step recipe below 鈥 but here's a brief overview of what you can expect when you make these irresistible persimmon cookies:

1. Place the persimmon pulp in a small bowl. Stir in the baking soda.
2. Sift the flour, spices, and salt in a separate bowl.
3. In another bowl, beat the sugar and butter. Beat in the egg and persimmon mixture.
4. Stir in flour until just-combined. Fold in the mix-ins.
5. Drop spoonfuls of dough onto a prepared baking sheet.
6. Bake until the edges are golden. Cool on a wire rack.

How to Store Persimmon Cookies

Allow the persimmon cookies to cool completely, then transfer them to an airtight container. Store at room temperature for up to five days. If you want to go the extra mile to keep the cookies soft, stick a slice of bread in the container (it'll absorb the dry air, sparing the cookies).

Can You Freeze Persimmon Cookies?

Yes! You can freeze baked and unbaked persimmon cookies.

路 To freeze baked cookies: Arrange the cookies in a single layer on a baking sheet, cover, and freeze for a few hours or up to overnight. Transfer the frozen cookies to zip-top bags or another freezer-safe container. Freeze for up to one month.
路 To freeze cookie dough: Drop the cookie dough by the spoonful onto a baking sheet, cover, and freeze for a few hours or up to overnight.Transfer the frozen dough balls to zip-top bags or another freezer-safe container. Freeze for up to three months. Bake from-frozen according to the recipe, adding a few minutes to ensure complete baking.

Allrecipes Community Tips and Praise

"So yummy," according to axagal. "I used 3 persimmons only because mine weren't super juicy. Replaced spices with pumpkin pie spice because I didn't have all of the individual ones. I love these (especially with a cup of coffee), and my kids gave thumbs up too."

"Fantastic," raves Honoring St. Cecilia. "I was given persimmons and cooked with them for the first time 鈥 this is a perfect recipe! My cookies turned out beautiful, moist, and tasty!

"Since I found it, this has become my family's favorite cookie recipe," says one Allrecipes community member. "I like to add butterscotch chips instead of walnuts for those who don't like nuts in their cookies. What wonderful cookies!"

Editorial contributions by Corey Williams


  • 2 ripe persimmons, pureed

  • 1 teaspoon baking soda

  • 2 cups all-purpose flour

  • teaspoon ground cinnamon

  • teaspoon ground cloves

  • teaspoon ground nutmeg

  • teaspoon salt

  • 1 cup white sugar

  • cup butter

  • 1 large egg

  • 1 cup raisins

  • 1 cup chopped walnuts


  1. Preheat the oven to 350 degrees F (180 degrees C). Grease cookie sheets.

  2. Place persimmon pulp in a small bowl; stir in baking soda until dissolved and set aside. Sift flour, cinnamon, cloves, nutmeg, and salt into a large bowl; set aside.

  3. Beat sugar and butter with an electric mixer in a separate large bowl until smooth. Beat in egg and persimmon mixture; add flour mixture and stir until just combined. Fold in raisins and walnuts.

  4. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

  5. Bake in the preheated oven until edges are golden, about 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts (per serving)

105 Calories
5g Fat
15g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 36
Calories 105
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 83mg 4%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 2%
Protein 2g
Vitamin C 0mg 1%
Calcium 8mg 1%
Iron 1mg 3%
Potassium 55mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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