Dessert

Persimmon Spice Cookies Recipe

BySophie Carsel December 20, 2025December 20, 2025

Introduction

These Persimmon Spice Cookies are a delightful autumn treat, bursting with warm spices and the natural sweetness of persimmons and golden raisins. Perfectly soft with a touch of crunch from walnuts, they offer a cozy flavor that’s sure to please your taste buds.

A white rectangular tin with small red paw prints is lined with white parchment paper, filled with a pile of chunky cookies. Each cookie is thick and rustic with a rough texture, light brown in color, and studded with dark raisins and bits of orange dried fruit. The tin is placed on a white marbled surface with a red cloth backdrop behind it. 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 Walnuts, 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 it stand for 5 minutes until slightly jelled.
Step 3: In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg and the persimmon mixture, stirring well to combine.
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, beating until well blended.
Step 5: Fold in the golden raisins and chopped walnuts, mixing evenly.
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 to 16 minutes, until the bottoms are golden and the tops are dry. Remove with a spatula and let cool on a wire rack.

Tips & Variations

For a softer cookie, reduce the baking time by a minute or two and check for doneness early.
Swap walnuts for pecans if you prefer a slightly sweeter nut flavor.
Add a pinch of ground cloves or ginger for an extra warm spice note.
If fresh persimmons aren’t available, try using canned or pureed persimmons, drained to reduce excess moisture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. To refresh, warm briefly in a low oven or microwave.

How to Serve

A metal box lined with white parchment paper holds a pile of soft, round oatmeal cookies that are light brown with visible dark raisins and small orange bits mixed throughout. The cookies have a slightly rough, chunky texture and are stacked loosely inside the box. The box has small red paw prints on the sides and sits against a backdrop with a red cloth and a white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use persimmon puree instead of fresh persimmons?

Yes, canned or pureed persimmons can be used as a substitute. Make sure to drain off any excess liquid to avoid soggy dough.

How do I know when the cookies are done baking?

The cookies are ready when the bottoms turn golden brown and the tops look dry. They will firm up more as they cool, so avoid overbaking to keep them soft.