Dessert

Persimmon Spice Cookies Recipe

ByEthan Lark December 25, 2025December 25, 2025

Introduction

Persimmon Spice Cookies are a delightful treat that combines the natural sweetness of persimmon with warm spices and crunchy walnuts. These soft, flavorful cookies are perfect for cozy afternoons or holiday gatherings.

A close-up of a metal tin lined with white parchment paper, filled with a stack of oatmeal cookies studded with dark raisins and small bits of golden nuts. The cookies have a rough, slightly crumbly texture and a warm brown color, with each cookie roughly similar in size, piled slightly unevenly inside the tin. The tin itself is white with small red paw prints on the side, set against a white marbled surface with a red cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Golden Raisins
1 cup Persimmon pulp
1 teaspoon Baking Soda
1/2 cup Butter
3/4 cup Granulated Sugar
1/4 cup Brown Sugar
1 Egg
2 cups All-Purpose Flour
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Ground Allspice
1/4 teaspoon Ground Nutmeg
Zest of 1 Orange
1 cup Walnut, chopped

Instructions

Step 1: Preheat the oven to 350 degrees F (180 degrees C).
Step 2: In a small bowl, combine the persimmon pulp and baking soda. Let the mixture stand for 5 minutes until it becomes slightly jelled.
Step 3: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and the persimmon mixture, then mix until well combined.
Step 4: In another bowl, stir together the flour, ground cinnamon, salt, ground allspice, ground nutmeg, and orange zest. Gradually add this dry mixture to the butter mixture and beat until fully blended.
Step 5: Fold in the golden raisins and chopped walnuts, mixing thoroughly.
Step 6: Drop rounded tablespoons of dough about 2 inches apart onto a lightly buttered or parchment-lined baking sheet.
Step 7: Bake for 14-16 minutes, or until the bottoms are golden brown and the tops feel dry. Remove cookies with a spatula and cool on a wire rack.

Tips & Variations

Use ripe, soft persimmons for the best sweetness and texture in your cookies.
Substitute walnuts with pecans or hazelnuts for a different nutty flavor.
For a citrus twist, add a teaspoon of orange juice along with the zest.
If you prefer a chewier cookie, bake for the shorter time recommended.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate for up to 2 weeks. Reheat gently in a low oven or microwave for a few seconds to regain softness.

How to Serve

A white metal tin box with red paw prints is filled with about a dozen chunky, round oatmeal cookies that have dark raisins and bits of orange peel visible. The cookies are stacked casually inside, resting on white parchment paper that lines the box and folds over the edges. The background has a red cloth behind the tin, and the whole scene sits on a white marbled surface. The cookies have a rough, soft texture with uneven shapes and a warm, golden-brown color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried persimmon instead of fresh persimmon pulp?

Dried persimmons won’t provide the same moisture and texture, so it’s best to use fresh, ripe persimmons for this recipe. If unavailable, consider substituting with an equal amount of pumpkin puree for a similar moistness.

Are these cookies suitable for freezing?

Yes, you can freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving, and warm briefly if desired.