Foodie turned blogger. How'd that happen?

Soft Persimmon Cookies

persimmon cookies Have you ever had someone give you something from their backyard tree, and you had no idea what to do with it…and then they ask  you a week later what you thought of it? yikes! I’m betting that at least a few of you have friends like this, and hopefully today’s recipe will help you with your “what exactly is this, and what do I do with it?” questions. One of my favorite treats for this time of year is the Hachiya Persimmon. They’re perfect for baking, and they have a “pumpkiny” kind of flavor. My friend Erin brought a bag of them to me from her parents’ tree, so of course, I just had to make these cookies! Plus, when you make this recipe, there’s a really cool science experiment in it…. so call in your kids and WOW them with your awesomeness.

I remember my mom making persimmon cookies when I was young, and I always loved how they were more like special little cakes than cookies. Since they’re not all that common, before I jump into the recipe, here’s a little backstory on the Hachiya Persimmon:

From the Plant Me Green website:

“The Hachiya Persimmon is an astringent, semi-self pollinating, deciduous tree that produces sweet, seedless (or near-seedless) fruit. The fruit is a deep orange red with a dark yellow flesh when it ripens in November. It is oblong conical in shape. Ripe Hachiyas are unbelievably soft, and are often almost liquefied into a silky smooth pulp inside. They will ripen once picked, so you can leave them on the counter to soften until you are ready to use them. The Hachiya is thought of as baking persimmons and are commonly peeled, pureed into a pulp to add to baked goods. They add stable moisture and a mild, pumpkin-like flavor to cakes and other treats. USDA ZONES: Zone 8, Zone 9.”

Now on to the recipe!

I love the deep orange color of these beautiful persimmons!

Make sure your persimmons have been sitting on the counter long enough to where they feel like squishy tomatoes. Otherwise, you won’t be able to squeeze out the pulp.


Soft Persimmon Cookies

2 cups persimmon pulp
2 teaspoons baking soda
1 cup (2 sticks) butter
2 cups sugar
2 Tablespoons (yes, Tbsp) vanilla
2 eggs
4 cups flour
1 teaspoon salt
2 teaspoons ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon cinnamon
2 cups chopped pecans

Preheat oven to 325°.
Squeeze persimmons so their pulp falls out into a glass measuring cup, making sure you have the proper amount.
Using a stick blender, purée the pulp. Stir baking soda into the pulp and set aside.

Blend the pulp

 Once the baking soda/persimmon mixture has set (about 5 minutes), you’ll have a crazy surprise.  The mixture will have turned from a liquid form…to a solid! It will feel like a jello mold, and you will realize that your high school chemistry class would have been way more fun, had they incorporated food into it. 

When you mix baking soda and persimmon pulp, it will turn to a solid in just a few minutes' time!

When you mix baking soda and persimmon pulp, it will turn to a solid in just a few minutes’ time!

Cream together butter, sugar, and vanilla. Blend in eggs. Add persimmon mixture and blend.
In a large bowl, mix together flour, salt, and spices. Add to butter mixture, adding 1/3 at a time and blending well. Stir in pecans.

cookie dough

Drop onto foil-lined baking sheets and bake for 16 minutes, or till tops are somewhat firm, but bounce back when touched. Remove from oven and let sit on baking sheet a few minutes. Keeping cookies on foil, slide foil onto countertop and let cookies cool another few minutes.

baked cookies

Once cooled, store in Ziploc bags, between layers of waxed paper.

Cookie dough can also be used to make Persimmon Muffincakes!
Spoon dough into cupcake liners, and bake approximately 25 minutes till tops are firm to the touch.

This dough works really well for making Muffincakes too!

These Muffincakes are really good topped with either butter, or a cream cheese frosting.

So there you have it – I hope you enjoy…and I’d love to hear what you think of them!

I hope you enjoy these little wintery cakey delights!

Cookies under the Christmas Tree…. does it get any better?

So now that we’ve touched on the whole “science experiment” idea…. this one came to mind….

c and hHappy Thursday everyone…and remember, I’d love to read your comments…. so fire away! :)


  1. wow i just learned something! I consider myself a foodie, but persimmon- i had no clue about lol.

    • I’m so glad I was able to show you something new! =0) I forgot to add the warning that they are a *ahem* little addictive…

  2. This looks good. Funny to see this recipe because some friends gave me a container of Persimmons just yesterday.

    • oh you lucky dog! I would love to hear about it, if you choose to make these =0) PS: to my readers: Jeremy has an ebook on “Fashion for the Average Man” that is really worth looking into!

      • I plan to try your recipe. I just have to wait for the persimmons to ripen. Can’t wait to try them.

        • Can’t wait to hear how it goes =0)

          • The cookies were pretty good. The were definitely soft. They reminded me of gingerbread. Thanks for sharing the recipe.

            • I’m so glad you tried them, Jeremy! They do remind me of gingerbread… and the holidays =0)

  3. Desiree Shuga

    Never had persimmons. These do sound quite delicious

    • They’re quite a treat! I only wish they were available year round =0)

  4. Julie

    They sound delicious……YUM!! I need to get busy……. ;)

I'd love to hear what you think!

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