Persimmon Cookies with Allspice & Nutmeg

When persimmons ripen in late fall, these cookies are what you make with that jammy, honey-sweet pulp.

They’re soft, cake-like drops studded with chewy dates and crunchy walnuts, perfumed with allspice, nutmeg, and cinnamon.

The persimmon pulp turns almost jelly-like when you mix it with baking soda, and that’s exactly what you want. It keeps these cookies ridiculously moist and tender.

They bake up puffy and golden, with crispy edges that give way to a soft, spiced center.

Perfect with coffee on a cold morning or tucked into lunchboxes through winter.

Kitchen Tips

• Use very ripe persimmons. They should be squishy soft, almost translucent. Under-ripe persimmons are astringent and bitter.
• Mix the baking soda into the pulp first. It will foam up and turn gelatinous. This reaction is normal and creates the soft texture.
• Adjust flour for texture preference. Start with 1¾ cups for softer cookies, add up to 2 cups for a firmer, more structured cookie.
• Dates or raisins both work. Dates give a caramel-like sweetness, raisins are more traditional. Chop them small so they distribute evenly.
• Store airtight. These cookies stay soft for days if you keep them sealed. They actually taste better the next day after the spices meld.