Persimmon Pumpkin Spice Cookie Recipe

Freshly baked Persimmon Pumpkin Spice Butter Cookies
Freshly baked Persimmon Pumpkin Spice Butter Cookies | Source
  • For a wholesome twist you can substitute 1 cup of all-purpose flour for 1 cup of whole wheat flour.


This fall cookie recipe is the perfect treat for the changing season. This delicious Persimmon Pumpkin Spice Cookie recipe was passed down from my great-grandmother. I cut out a few steps by using Pumpkin Pie Spice, in place of the originally required cinnamon, nutmeg and cloves. Pumpkin Pie Spice incorporates all three spices in one jar, making this recipe easier and less expensive. The cookies taste so good and are so easy to make! My husband and children devour them, fast. They never seem to make it to the cookie jar.

Persimmon is a fruit with red-orange skin and flesh that comes in several varieties: Hachiya or Japanese is round with a pointed base, soft when ripe and can be very bitter when under-ripe. The Fuyu is smaller and tomato shaped, and firm even when ripe.

Persimmon Season: October - February

Persimmons are a great source of vitamin A, C, Beta-Carotene and soluble fiber.

Ripen at room temperature, and store in refrigerator up to 3 days when ripe.


Persimmon Pumpkin Spice Cookies


Ingredients:


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup butter
  • 1 cup white sugar
  • 1 egg
  • 3 ripe persimmons, pureed
  • 1 cup raisins



Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheet or line with parchment paper. Combine the first four ingredients (flour, baking soda, pumpkin pie spice, and salt). Cream the butter with the sugar. Beat in the egg and persimmon puree. Add the flour mixture and mix until all ingredients are combined. Stir in the raisins. Drop by tablespoons, 2 inches apart, onto greased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes. Transfer to wire racks to cool.


How To Make Persimmon puree

Use a spoon to scoop the flesh from the skin of fresh persimmons. Cut the flesh into small pieces and place in a blender. Blend until smooth. You may also press the cut persimmon flesh through a food mill.

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Comments 6 comments

Deborah Brooks profile image

Deborah Brooks 4 years ago from Brownsville,TX

MMMM THIS DOES LOOK GOOD.. thanks for sharing.. I voted up...


wonderingwoolley profile image

wonderingwoolley 4 years ago from Madison, WI

This sounds really good, and not hard to make, which is always a bonus when it comes to me! Thanks for sharing!


RTalloni profile image

RTalloni 4 years ago from the short journey

I love persimmons and baked goods made with them but never thought of persimmon cookies. Thanks!

Voted up and book marked.


instantlyfamily profile image

instantlyfamily 4 years ago Author

Thank you; Deborah Brooks, wonderingwoolley & R Talloni. I sure appreciate your comments!


msviolets profile image

msviolets 4 years ago

These sound good and look very similar to a cookie I remember from childhood. I may have to try adapting them to gluten free when the tree round the corner comes into season. :-)


instantlyfamily profile image

instantlyfamily 2 years ago Author

I always look forward to the fall season. I love everything pumpkin. I am one of those people who runs excitedly to Starbucks as soon as the pumpkin lattes return. I also love these Pumpkin Persimmon Cookies and Persimmon Pepper Jelly.

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