‘Tis the season for cookies, and these Fresh Persimmon Cookies are among the very best. Tender, cakey, sweetly spiced and fruit-laced cookies are loaded with texture from crunchy nuts and chewy raisins or dried cranberries in this persimmon cookie recipe.

Made with just 12 ingredients and 10 minutes of prep, these delicious drop cookies are always a favorite during the cooler months.

overhead shot of 2 persimmon cookies on a white plate next to a glass of milk.

Why I Love This Recipe

When it comes to cookies, I’m a fan of nearly every kind. Drop cookies, slice-and-bake cookies, sandwich cookies, and wafer cookies are all good by me. From crumbly shortbread to filled sandwich cookies, two-toned crinkle cookies to chewy oatmeal cookies, I’ll happily eat them all.

This recipe is inspired by the Bountiful: Recipes Inspired by Our Garden cookbook by Todd Porter and Diane Cu, authors of the White on Rice Couple. (You might even remember when they interviewed us and made my Chipotle Shredded Pork Enchiladas? If not, go read it!)

These cookies are the perfect balance of soft and cakey. They are somehow light and airy while still staying soft and moist. In fact, Todd and Diane suggest that the batter can even be used to make muffins or layer cakes. They’re pure dessert magic!

The orange color in these cookies makes them a festive addition to a Thanksgiving dessert buffet, but their season isn’t over after the big turkey dinner. You can also replace the raisins with cranberries to make these cookies perfect for Christmas cookie exchanges. Just don’t forget to save some for Santa on Christmas Eve!

Unfortunately, I do not have a persimmon tree growing in my backyard like Todd and Diane, but luckily it’s persimmon season and they are readily available in stores this time of year. Aside from the fruit, every other ingredient in these persimmon desserts are pantry staples.

assortment of Hachiya and Fuyu persimmons on a wooden cuutting board.

Ingredients & Substitutions

As I mentioned earlier, this simple drop cookie recipe requires just 12 easy-to-find ingredients. Here’s what you’ll need:

  • Unsalted Butter – Using unsalted butter gives you greater control over how much salt goes into your bakes. Feel free to swap in salted butter and reduce the amount of added salt. You can also use dairy-free butter if needed.
  • Sugar – Granulated sugar, caster sugar, or organic cane sugar will all do the trick.
  • Egg – Let it come to room temperature to help it mix into the dough more easily.
  • Fresh Persimmon Pulp – Feel free to use either Fuyu or Hachiya persimmons, but make sure they are very ripe and soft for the best texture in your cookies. Alternatively, you can slice off the peel and finely mince the fruit if the persimmons are firm.
  • Baking Soda – For leavening.
  • Flour – Regular all-purpose flour is what I used, but you’re welcome to swap in cake flour for even cakier cookies, or use your favorite gluten-free all-purpose flour blend instead.
  • Salt – To balance out all the sweetness.
  • Ground Cinnamon, Nutmeg, & Cloves – If you don’t want to open three separate bottles, you can use pumpkin pie spice or apple pie spice instead.
  • Raisins – I like using dark raisins for visual interest, but golden sultanas or ruby-red craisins will also work. You’re also welcome to swap in other dried fruit cut into small pieces instead.
  • Pecans – For buttery crunch. Feel free to substitute your favorite nuts (e.g. walnuts) instead.

How To Make Persimmon Cookies

These easy persimmon cookies take just 10 minutes of active prep to make. Here’s how:

Step 1: Prep. Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.

Step 2: Cream Butter & Sugar. In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg.

Step 3: Activate Leavener. In a separate bowl, mix together the persimmon pulp and baking soda. Add to the butter mixture and stir to combine.

Step 4: Dry Ingredients. In another bowl, combine the flour, salt, cinnamon, nutmeg, and cloves and whisk for 20 seconds. Gently stir the dry ingredients into the wet ingredients. Stir in the raisins and nuts.

Step 5: Chill Dough. Cover and refrigerate for at least 30 minutes. (Chilling the cookie dough at this point will result in fluffier cookies.)

Step 6: Bake. Drop spoonfuls of the dough on the prepared sheet pan. Keep the cookies small and far apart, as they spread out while baking. Bake for 15 to 18 minutes, or until set and light golden around the edges.

persimmon cookies with raisins and nuts cooling on a cookie rack.

Optional Variations

While I think this recipe for persimmon cookies simply can’t be beat, there is always room for you to customize just about any recipe to fit your needs and preferences. Here are a few variations to consider:

  • Dairy-Free – Use your favorite plant-based butter to make these cookies dairy-free.
  • Vegan – Go dairy-free with your butter and swap in a vegan egg substitute (e.g. JUST Eggs).
  • Gluten-Free – Use your favorite measure-for-measure all-purpose gluten-free flour blend in place of the all-purpose.
  • Different Mix-Ins – Try dried cranberries instead of raisins, add chocolate chips (or white chocolate chips) for richness, and/or make them nut free by swapping in pepitas.

Expert Tips

  • Persimmon cookie dough can be frozen for up to 3 months or refrigerated for up to 48 hours.
  • Persimmon cookies will keep well in an airtight container at room temperature for up to 5 days.
  • Don’t skip the refrigeration step. This will help to create a puffier cookie.
pile of persimmon cookies on a piece of parchment paper on top of a wooden cutting board with whole persimmons, raisins, and chopped nuts.

Frequently Asked Questions

What are the best persimmons for baking?

While you can use either Fuyu or Hachima persimmon pulp for this cookie recipe, I suggest opting for astringent Hachima if possible. They’re better for baking and have a softer pulp. Try to let them ripen to the point of having almost a jelly-like consistency for the best texture and flavor.

How do I make persimmon pulp?

Simply scoop the flesh of the persimmons from the skins, then place in a mesh strainer. Use the back of a spoon to push the fruit through the mesh, and you’ll be left with perfect persimmon pulp!

What if persimmons are not ripe?

A Hachıya persimmon will be too tart to use when not ripe. You can speed up the ripening process by placing fruit on a window seal for a couple of days until plump and soft. Scoop out fruit, and discard skin. A Fuyu is ready to eat when firm. Simply peel off the skin and finely mince to use in this recipe.

More Persimmon Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

overhead shot of 2 persimmon cookies on a white plate next to a glass of milk.

Fresh Persimmon Cookies with Raisins and Nuts

4.29 (7 ratings)
These persimmon cookies are gloriously soft and moist. This recipe was passed on from Todd’s grandmother. Cranberries would be an excellent substitute for the raisins, and chocolate chips are another great addition—both suggestions from Todd’s mom.

Ingredients

  • ½ cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 egg
  • 1 cup fresh persimmon pulp
  • 1 teaspoon baking soda
  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup raisins or cranberries
  • 1 cup chopped pecans

Instructions 

  • Preheat the oven to 325 degrees F. Line a sheet pan with parchment paper.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the egg.
  • In a separate bowl, mix together the persimmon pulp and baking soda. Add to the butter mixture and stir to combine.
  • In another bowl, combine the flour, salt, cinnamon, nutmeg, and cloves and whisk for 20 seconds. Gently stir the dry ingredients into the wet ingredients. Stir in the raisins and nuts. Cover and refrigerate for at least 30 minutes. (Chilling the cookie dough at this point will result in fluffier cookies.)
  • Drop spoonfuls of the dough on the prepared sheet pan. Keep the cookies small and far apart, as they spread out while baking. Bake for 15 to 18 minutes, or until set and light golden around the edges.

Notes

Optional Variations
  • Dairy-Free – Use your favorite plant-based butter to make these cookies dairy-free.
  • Vegan – Go dairy-free with your butter and swap in a vegan egg substitute (e.g. JUST Eggs).
  • Gluten-Free – Use your favorite measure-for-measure all-purpose gluten-free flour blend in place of the all-purpose.
  • Different Mix-Ins – Try dried cranberries instead of raisins, add chocolate chips (or white chocolate chips) for richness, and/or make them nut free by swapping in pepitas.
Expert Tips
  • Persimmon cookie dough can be frozen for up to 3 months or refrigerated for up to 48 hours.
  • Persimmon cookies will keep well in an airtight container at room temperature for up to 5 days.
  • Don’t skip the refrigeration step. This will help to create a puffier cookie.
Calories: 153kcal, Carbohydrates: 21g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 17mg, Sodium: 98mg, Potassium: 66mg, Fiber: 1g, Sugar: 9g, Vitamin A: 133IU, Vitamin C: 7mg, Calcium: 10mg, Iron: 1mg

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Photography by Jenna Sparks 
Originally published: November 2013.