Persimmon Pumpkin Spice Cookie Recipe
- For a wholesome twist you can substitute 1 cup of all-purpose flour for 1 cup of whole wheat flour.
- Another delicious twist is to substitute dried cranberries for the raisins.
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
- 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.
- Persimmon and Jalapeno Pepper Jam/Preserve Recipe
A fusion of sweet and heat, that is scrumptious to eat.