Persimmon Cookies

Soft, chewy, and perfectly spiced persimmon cookies made with ripe persimmons, warm fall spices, and crunchy pecans — a cozy autumn treat!

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Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 15

Chill Time: 10

Total Time: 40

Servings: cookies

Calories: 160kcal

Author: Alyssa Coleman

Cost: $6–$8

Equipment

2 Mixing bowls Separate for wet and dry ingredients
1 Electric mixer or whisk To cream butter and sugar
1 set Measuring cups and spoons
2 Baking sheets Lined with parchment paper
1 Wire cooling rack
1 Rubber spatula For folding ingredients
1 Blender or food processor To make persimmon puree

Ingredients

1 cup persimmon puree Use ripe Hachiya persimmons
2 cups all-purpose flour
1 cup rolled oats
0.5 cup chopped pecans Toasted for extra flavor
0.5 cup unsalted butter Softened
0.5 cup brown sugar Packed
0.5 cup granulated sugar
2 large eggs Room temperature
1 teaspoon vanilla extract
1 teaspoon cinnamon
0.5 teaspoon nutmeg
0.25 teaspoon ginger
0.125 teaspoon cloves
1 teaspoon baking soda
0.5 teaspoon baking powder
0.25 teaspoon salt

Instructions

Preheat oven to 350°F and line baking sheets with parchment paper.
Blend ripe persimmons into smooth puree.
Cream butter and sugars until fluffy, then add eggs and vanilla.
Fold in persimmon puree gently.
Whisk dry ingredients in a separate bowl.
Mix wet and dry ingredients, add pecans.
Drop spoonfuls of dough onto baking sheet.
Bake for 12–15 minutes until edges are golden.
Cool on rack and store in airtight container.

Notes

For best flavor, use very ripe Hachiya persimmons. Toasting pecans before adding enhances the crunch and depth of flavor. Store cookies in an airtight container for up to 5 days.

Nutrition