Soft, chewy and completely irresistible, these Persimmon Cookies are a new favorite for fall and winter baking. They combine the sweet, floral flavor of ripe persimmons with rolled oats, chewy dried cranberries and crunchy pecans. The dough is easy to mix in one bowl, the persimmon pulp can be prepped ahead, and the cookies bake up with a tender, chewy texture that’s perfect for holiday cookie trays or an everyday treat.
Most years I bake a variety of cookies to assemble into Christmas cookie boxes for friends and family, but this season I’m simplifying for a few reasons. Much of my baking gear is packed away while we wait for our new home to be finished, and I’m also limiting time on my feet while my achilles heals. That said, I had this persimmon cookie recipe finalized and photographed before I needed the walking boot—so these cookies are my go-to: flavorful, forgiving, and quick to make.
When persimmons are in season I always keep a few on hand. They’re wonderful raw, in salads or roasted with winter vegetables, and they shine in baked goods. Hachiya persimmons, which are soft and very ripe when ready to use, make excellent puree for cakes, bars and these oatmeal-style cookies. You’ll love the subtle sweetness and autumnal warmth they lend to the dough.
Why you’ll love this recipe:
- The sweet, floral notes of persimmon pair beautifully with warm cinnamon, bright orange zest and vanilla.
- Each cookie is soft and chewy, with hearty rolled oats, chewy dried cranberries and toasted pecan pieces for texture.
- Persimmon pulp can be prepared up to three days ahead or frozen for longer storage, and the cookie dough mixes up in one bowl.
- These cookies are versatile and make a lovely addition to holiday cookie boxes, cookie swaps or a casual afternoon treat.
Recipe ingredients
These persimmon cookies rely on simple pantry staples and a cup of smooth persimmon puree. Swap in your favorite mix-ins if desired.
Ingredient notes
- Hachiya persimmons: These are ideal for baking because they become very soft and easy to puree when ripe. You’ll need approximately three large hachiya persimmons to yield 1 cup of persimmon puree. Very ripe fuyu persimmons can also work, but you may need more fruit to reach the same volume.
- Coconut sugar: I like coconut sugar here for its subtle caramel flavor and lower refinement. You can substitute granulated sugar, brown sugar, or a blend of both if you prefer.
- Baking soda: The natural acidity of persimmon pulp reacts with baking soda to help the cookies rise and achieve a tender crumb.
- Add-ins: Rolled oats, dried cranberries and pecans add texture and flavor. Feel free to swap in chocolate chips, other dried fruit, or your favorite nuts or seeds.
How to make this persimmon cookie recipe
The method divides into two straightforward parts: prepare the persimmon pulp, then mix and bake the cookies. The full, step-by-step instructions follow.
Prepare the persimmon pulp
Pro tip: Make the persimmon puree up to 3 days ahead and keep it refrigerated, or freeze it for up to 3 months. Thaw in the refrigerator before using.
- Cut off the top of each persimmon and remove any small core if present.
- Scoop the soft flesh out with a spoon and place it in a food processor or blender.
- Process until completely smooth. Reserve 1 cup of puree for the cookie dough; you may have a little extra.
Prepare the cookies
Allow the butter and egg to come to room temperature for 15–30 minutes. To speed this up, cut the butter into small cubes and place the egg in a bowl of warm water for a few minutes.
- Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and position racks in the upper and lower thirds of the oven.
- In a large bowl, beat the softened butter with the coconut sugar and orange zest until light and fluffy.
- Add the room-temperature egg and beat on low just until incorporated; the mixture may look slightly curdled.
- Mix in the persimmon puree and vanilla extract until combined.
- Add the all-purpose flour, baking soda, ground cinnamon and salt. Beat on low just until the dry ingredients are incorporated.
- Fold in the rolled oats, dried cranberries and pecan pieces until evenly distributed.
- Using a 1½” cookie scoop, portion dough about 2″ apart on the prepared baking sheets. Gently flatten each mound to about ½” thickness — these cookies do not spread much during baking.
- Bake for 12–15 minutes, rotating the pans halfway through, until the cookies are set. Remove from the oven and cool completely on wire racks.
Recipe FAQs
What kind of persimmon do you use for baking?
Hachiya persimmons are preferred for baking because they become very soft and jammy when ripe, making them easy to puree. Fuyu persimmons can be used when very ripe, but you’ll likely need more fruit to yield the same amount of pulp. As a guideline, about three large hachiya persimmons or six fuyu will produce roughly 1 cup of puree.
How do you get the pulp out of persimmons?
Make sure the persimmons are fully ripe and soft. Trim off the top, then use the tip of a large spoon to scoop the flesh away from the skin. Process the flesh in a food processor until smooth.
What can you do with an abundance of persimmons?
Ripe fuyu persimmons are delicious fresh or sliced into salads. Hachiya persimmons are excellent for baking and jams once fully soft. Puree ripe persimmons and freeze the pulp in portioned bags for later use in cookies, cakes, muffins and sauces.
Recipe notes
- Make ahead: Persimmon pulp stores in the refrigerator for up to 3 days and freezes well for up to 3 months. Thaw in the fridge the day before using.
- Persimmon types: Hachiya persimmons have a pointed, cone-shaped bottom and are soft when ripe. Very ripe fuyu fruit can be used as well, but you’ll need about twice as many to get 1 cup of pulp.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
- Serving tip: Leftover cookies are especially nice warmed for a few seconds in the microwave to soften them up.
More cookie recipes you’ll love:
- Carrot oatmeal cookies
- Salted chocolate chip espresso cookies
- Christmas sugar cookies
- Gingerbread cookies
- Spicy espresso gingersnap cookies
- Greek almond cookies (amygdalota)
- Meyer lemon Greek butter cookies (kourabiedes)
- Pumpkin cookies
If you try this recipe, please leave a comment and rating — and snap a photo if you like to share how they turned out.
Persimmon Cookies
Servings: 30 cookies | Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins
Ingredients
- 3 large ripe hachiya persimmons (about 1 cup persimmon puree)
- 1 stick unsalted butter, softened
- 1 cup coconut sugar (or granulated/brown sugar)
- 1 tablespoon orange zest
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup old-fashioned rolled oats
- 1/2 cup dried cranberries
- 1/2 cup pecan pieces (or walnuts)
Instructions
Prepare the persimmon pulp
- Trim the tops off the persimmons, scoop the flesh into a food processor, and puree until smooth. Reserve 1 cup of puree for the cookies.
Make the cookies
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Beat butter, coconut sugar and orange zest until light and fluffy.
- Add the egg and beat on low until incorporated.
- Mix in persimmon puree and vanilla until combined.
- Stir in flour, baking soda, cinnamon and salt until just combined.
- Fold in oats, cranberries and pecans.
- Scoop dough with a 1½” cookie scoop about 2″ apart and flatten to ½” thickness.
- Bake 12–15 minutes until set. Cool on wire racks and enjoy.
Nutrition (per cookie, estimated)
Calories: 114 kcal; Carbohydrates: 17 g; Protein: 2 g; Fat: 5 g; Fiber: 1 g; Sugar: 5 g.
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