Amazing 160-Calorie persimmon cookies

When the air gets crisp and those autumn colors start peaking, you know it’s time to get cozy in the kitchen. And for me, nothing says fall baking like transforming that gorgeous, often mysterious, persimmon fruit into the best treat! If you’ve ever been nervous about using them, listen up—my persimmon cookies recipe is here to change that. This is my ultimate, carefully tested recipe for the Soft & Spiced Hachiya Persimmon Cookies. Just like my grandmother taught me, this classic recipe tastes deeply comforting and is surprisingly easy. We’re going for that perfect, tender, cake-like bite every single time, straight from my kitchen to yours! You can read more about my whole cooking philosophy over on my About page.

Why This Soft & Spiced Hachiya Persimmon Cookies Recipe Works (E-E-A-T)

I know there are a million cookie recipes out there, so why should you trust this one? Because I’ve made a lot of mistakes so you don’t have to! My grandmother always stressed that baking comfort food had to be reliable. This recipe truly shines because we aren’t fighting the fruit; we are leaning into what the Hachiya does best—creating amazing moisture.

Achieving the Perfect Texture in Persimmon Cookies

If you want that amazing, soft, cake-like texture—the kind that melts a little when you bite it—you absolutely must use Hachiya persimmons that are incredibly ripe. I mean, they should feel like water balloons! If they’re firm, they won’t work for these persimmon cookies, and the texture will be gritty. This pulp is what eliminates the need for extra sour cream or buttermilk, keeping the ingredient list simple and the result delightfully moist.

The Secret to Flavorful Spiced Persimmon Cookies

Persimmon has a subtle flavor on its own, so we need to give it a good nudge toward cozy season! That’s where the spice blend comes in. It’s heavy on cinnamon, but the nutmeg and those little whispers of clove really deepen the flavor. This trio takes the cookie from just “fruit bread” to seriously festive. These spiced persimmon cookies smell incredible while they are baking, making your whole kitchen feel like fall.

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Essential Ingredients for Your Persimmon Cookies

Okay, let’s look at what we’re actually mixing together here. I pulled this list straight from my binder, and these measurements are gold. When you are dealing with fruit pulp, the wet-to-dry ratio is everything, so don’t eyeball the pulp!

• 1 cup ripe Hachiya persimmon pulp (about 2-3 very soft persimmons, seriously mushy!)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened (room temp is key here, not melted!)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts or pecans (optional—but trust me, add ’em in!)

See? It looks a lot like a spice cake or a pumpkin bread recipe, which is why these turn out so cozy and perfect for fall.

Ingredient Notes and Smart Substitutions for Persimmon Cookies

I always get asked about the Hachiya versus the Fuyu persimmons, and this is mission-critical information for these persimmon cookies. Fuyu persimmons are firm, almost like an apple, and you eat them crunchy. Do not use those! They won’t break down right and your cookies will taste weird and chalky. You need Hachiya that are absolutely collapsing on the counter—the deeper the orange skin, the better the sweet pulp is inside.

Now, if you wanted to add a little texture, I highly recommend folding in half a cup of those chopped walnuts or pecans right at the end. Some folks try adding chocolate chips, and while that’s not my traditional way, it works beautifully if you prefer a sweeter cookie. Just go easy on the chips so you can still really taste the spice!

Step-by-Step Instructions: How to Make Persimmon Cookies

Alright, time to get our hands dirty! This process is super straightforward once you have your ripe pulp ready to go. You want to make sure everything is prepped first because once we get those dry ingredients in, we are moving fast. Remember to preheat that oven to 350°F (175°C) right away, and line those baking sheets with parchment paper. That parchment is my favorite time-saver; it keeps these sweet treats from sticking and makes cleanup a breeze!

If you’re looking for more fun baking projects once you master these, check out all my dessert recipes right over here! You’ll find plenty of inspiration.

Mixing the Dough for Perfect Persimmon Cookies

We start just like almost every other cookie: creaming! Get that softened butter and granulated sugar together until it looks pale and fluffy—this takes maybe two minutes with the electric mixer. Then, we add our fruit pulp, the egg, and vanilla. Beat it until it’s just smooth. Now, here’s the most important part to keep these from getting tough: gradually add your dry mixture—the flour, spice blend, baking soda, and salt. Mix it only until you see the faint streaks of flour disappear. Seriously, stop mixing! Overdeveloping the gluten is how you turn these beautiful, soft persimmon cookies into little hockey pucks. If you’re adding nuts, fold them in gently by hand at the very last second.

Baking and Cooling Your Spiced Persimmon Cookies

Now, scoop them out! I use a rounded tablespoon for a good, substantial cookie size, spacing them about two inches apart on the pan. They bake fast, usually 10 to 12 minutes at 350°F. You’re looking for the edges to look just set—they should look a tiny bit underdone in the center when you pull them out, because they keep cooking on the hot pan. Let them rest there for a quick five minutes while you get your cooling rack ready. If you try to move them too soon, they might crumble, especially since these spiced persimmon cookies are so incredibly moist. Then, gently move them over and let them cool completely for that final set.

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Making Ahead and Storing Your Persimmon Cookies

One of the best things about fall baking is being able to get ahead of the game, especially once the holidays start rolling around and things get nuts! These persimmon cookies are actually fantastic for making ahead. If you bake them one day and eat them the next, they often taste even better because those spices have time to really meld with the fruit flavor.

When I’m planning out my baking schedule—because yes, I do use a strict meal planning schedule, especially around November!—I bake a big double batch. If you want to freeze them, assemble the dough balls on a parchment-lined cookie sheet, freeze them solid, and then transfer those frozen rounds to a heavy-duty freezer bag. They’ll keep beautifully for about three months!

When you want to bake them straight from frozen, just add about two extra minutes to the baking time. No need to thaw! Storing them once they are baked is simple too. Keep them in an airtight container at room temperature for up to four days. If you happen to have an extra-large batch, make sure you keep a close eye on your schedule so you can use them all up before they get stale!

Creative Variations for Your Persimmon Cookies

The base recipe for these persimmon cookies is wonderful as-is, filled with that warm spice, but hey, what’s baking if you can’t play around a little? I truly believe the base recipe should be solid, but once you master the texture, you can start having some fun with mix-ins. This is where we go from comforting classic to personalized favorite!

The search results show folks love nuts, chocolate, and even oats, so I tested a few things out myself when making sure my base was rock solid. I’ve done triple batches just trying to find my favorite combos!

If you are craving that rich chocolate flavor, you absolutely have to try adding chocolate chips. Because the persimmon pulp is sweet and slightly earthy, milk chocolate chips get a bit lost. I much prefer semi-sweet—they give you that perfect chocolate burst without overpowering the cinnamon.

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Want the recipe for those pure chocolate delights? Check out my standard chocolate chip cookie recipe for the best mixing tips, then just swap out the milk/cream content for your persimmon pulp!

For something chewy, I added half a cup of rolled oats to a batch, and wow, that was good! It gives the cookies a slightly heartier texture, perfect for dunking in your morning coffee. If you use oats, you might notice they spread just a hair more, so maybe chill that dough for an extra 15 minutes before scooping.

And if you really want to lean into the holiday spice trend that so many people are looking for, double the nutmeg and add a tiny pinch of ground allspice—it goes beautifully with the earthiness of the Hachiya fruit!

Serving Suggestions for Cozy Autumn Cookies

Okay, so you’ve got these beautiful, soft, spiced mounds cooling on the rack—now what are you going to eat them with? That’s almost as important as the baking itself! These winter baking treats are just begging to be paired with something warm and comforting. They aren’t overly sweet, which means they match perfectly with richer drinks.

My absolute favorite way to enjoy these cookies? With a hot mug of coffee. The slight bitterness really cuts through the sweetness of the cookie, and the spice notes blend perfectly with the coffee aroma. It’s my 3 PM ritual when the afternoon slump hits!

If you’re looking for something without the caffeine kick, you need a good spiced cider. I usually make a big batch when the cookies are cooling. It’s just apple cider simmered on the stove with a couple of cinnamon sticks, a few cloves, and maybe an orange slice. That aroma mixing with the cookies? Forget about it—it’s pure autumn heaven.

And speaking of cozy, if you want to lean fully into the season, you have to try making my famous homemade pumpkin spice latte. I have a great, super simple recipe for it, and I promise it tastes ten times better than anything you get out of a coffee chain. You can check out how I make that spiced magic right here: My Homemade Pumpkin Spice Latte Recipe.

Honestly, though, don’t overthink it. Sometimes the best pairing for a fresh, homemade cookie is a tall glass of cold milk. It takes me right back to being a kid in Grandma’s kitchen!

Frequently Asked Questions About Persimmon Cookies

Can I use Fuyu persimmons instead of Hachiya for these persimmon cookies?

Oh, this is the million-dollar question, isn’t it? The short answer is a very firm no, not for this particular recipe where we are aiming for that super soft, moist drop cookie! Fuyu persimmons are designed to be eaten when they are still firm—like an apple. They don’t break down into that luscious, pudding-like consistency we need for our pulp. If you use Firm (Fuyu) fruit, you’ll end up with dry, slightly astringent cookies. Stick with those totally ripe, mushy Hachiya berries, trust me on this one!

How do I know when my Hachiya persimmons are ripe enough for baking?

You’ll know they are ready when you think they might actually explode all over your counter, that’s how soft they should be! The skin will darken to almost a reddish-orange, and the entire fruit will yield immediately when you give it the slightest press with your finger. It should feel like there’s nothing left inside but thick, orange liquid. If you squeeze them gently and they resist even a little bit, they aren’t ready. Patience is required for Hachiya persimmon cookies!

Are these considered Easy Persimmon Cookie Recipe for beginners?

Yes, absolutely! Once you nail the prep step—getting that ripe pulp—the actual mixing process is super easy. It’s mostly just creaming butter and sugar, then dumping in the rest of the ingredients in two easy stages. If you can follow a basic spice cake recipe, you can totally nail these. The only real hurdle is knowing when your fruit is perfectly ripe, but once you see that mushy Hachiya, you’ll know you’re ready to make the easiest persimmon cookie recipe you’ve ever tried!

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Estimated Nutritional Data for Homemade Persimmon Desserts

As a home cook, I focus on flavor first, but it’s always good to have a general idea of what’s in the goodies we’re making! Since these cookies use real fruit and butter, they definitely lean toward that comforting, richer side of baking. Here is the estimated nutritional breakdown for one of these homemade persimmon desserts based on the recipe as written (not including optional nuts).

Please remember, this is just a ballpark figure—I’m using a standard estimate based on my ingredients, and I don’t use any fancy tracking software! If you are following a serious diet or have specific tracking needs, you might want to plug the exact brands you use into one of those online databases. I’m all about transparency, so there’s the straight scoop!

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 12g
• Fat: 7g (This is why they are so moist!)
• Saturated Fat: 4g
• Carbohydrates: 23g
• Protein: 2g
• Sodium: 110mg

If you add those chopped walnuts or pecans, those numbers will shift a bit, naturally adding more healthy fats and a bit of protein. But honestly, whether you add nuts or not, the best part is still that soft, spiced texture that makes these persimmon cookies so perfect for meal planning on your weekend baking schedule!

Share Your Soft & Spiced Persimmon Cookies Experience

Whew! We made it through the baking marathon! Now that you’ve got a cooling rack full of these incredible, soft, and wonderfully spiced persimmon cookies, I genuinely want to know what you think. Did they turn out pillowy soft? Did the cinnamon really sing? I put so much heart into perfecting this recipe, especially nailing that Hachiya pulp consistency so you wouldn’t have to stress over dry cookies.

Please, take a moment down in the comments below and tell me how your batch turned out! Did you stick strictly to the recipe, or did you sneak in those chocolate chips I mentioned? Did you use walnuts or pecans? Every single success story helps me feel like I’m right there in the kitchen with you, sharing that joy.

If you tried this recipe and ended up with some amazing snaps of your own fall treats, feel free to tag me on social media! I absolutely live for seeing your beautiful baking results. And if you have any questions at all about timing or fruit ripeness, don’t hesitate to reach right out to me via my Contact page. I read every note!

If you’re looking for another super easy cookie adventure for the holidays, you should check out this simple recipe inspiration floating around out there: Easy Persimmon Cookies for Fall Bliss. Happy baking, friends. I hope these bring a ton of warmth to your table this season!

Soft & Spiced Hachiya Persimmon Cookies (Easy Fall Classic)

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Make soft, spiced persimmon cookies using ripe Hachiya pulp. This easy recipe delivers a comforting, cake-like texture perfect for autumn baking.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: About 2 dozen cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup ripe Hachiya persimmon pulp (about 2–3 very soft persimmons)
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup chopped walnuts or pecans (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the persimmon pulp, egg, and vanilla extract until just combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
6. If using, gently fold in the chopped nuts.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• You must use fully ripe, almost mushy Hachiya persimmons for the best flavor and texture. Do not use astringent, firm persimmons.
• For a richer flavor, substitute 1/4 cup of the sugar with packed light brown sugar.
• If you are looking for alternatives to baking from scratch, consider using meal planning apps to organize your baking schedule.
• These cookies are excellent plain or dusted lightly with powdered sugar after cooling.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 12g
• Sodium: 110mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg