Print

Pioneer Woman Persimmon Cookie

Pioneer Woman Persimmon Cookie - recipe card
Print Recipe

These soft, cakelike cookies are packed with sweet persimmon pulp and warm spices, with a tangy cream cheese frosting that perfectly balances the fruit’s natural sweetness. The interior is tender and almost pudding-like, while the edges stay lightly crisp for a delightful contrast in texture.

Ingredients

Scale
  • 1/2 cup persimmon pulp (about 2 very ripe Hachiya persimmons, peeled and mashed)
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted and cooled slightly
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup cream cheese frosting (store-bought or homemade, see note)

Instructions

  1. Prepare the persimmon pulp: Cut two very ripe Hachiya persimmons in half and scoop out the soft, jelly-like flesh into a small bowl. Use a fork or potato masher to thoroughly mash it until no large chunks remain. You should have exactly 1/2 cup of smooth pulp. Hachiya persimmons must be extremely soft and translucent (overly ripe) to avoid astringency; do not use Fuyu persimmons as they lack the necessary sweetness and moisture.
  2. Preheat the oven to 350°F / 177°C and line a baking sheet with parchment paper (or a silicone baking mat). In a large mixing bowl, combine the persimmon pulp, granulated sugar, melted butter, egg, and vanilla extract. Whisk vigorously until the mixture is smooth, well emulsified, and slightly paler in color, about 30 seconds. The egg should be fully incorporated with no visible streaks.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and kosher salt until evenly combined. Sifting the dry ingredients ensures the spices and leavener are uniformly distributed, preventing clumps of baking soda that can cause bitter spots in the cookies.
  4. Pour the dry ingredients into the wet ingredient mixture and stir with a rubber spatula just until the flour disappears. Do not overmix; a few small streaks of flour are fine and will hydrate during the brief resting time. Overworking the dough will develop gluten and result in tough, dense cookies instead of the desired tender, cakey texture.
  5. Let the cookie dough rest at room temperature for 5 minutes. This short rest allows the flour to fully absorb the moisture from the persimmon pulp, creating a cohesive dough that is easier to scoop and produces a more uniform crumb. After resting, the dough should be soft but scoopable, not runny.
  6. Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded portions of dough onto the prepared baking sheet, spacing them at least 2 inches apart. Each portion should be about 1.5 inches in diameter. The dough will spread slightly during baking, so proper spacing prevents the cookies from merging into one another.
  7. Bake the cookies on the middle rack of the preheated oven for 10 to 12 minutes, rotating the baking sheet halfway through at the 6-minute mark. The cookies are done when the edges are lightly golden brown and the centers look set but are still soft and slightly puffed. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  8. Remove the baking sheet from the oven and let the cookies cool directly on the pan for 2 minutes. During this time, the residual heat continues to set the structure, and the cookies will firm up just enough to be moved without falling apart. After 2 minutes, transfer the cookies to a wire rack to cool completely, about 15 minutes. Do not skip this initial resting step; moving them too early can cause them to break apart.
  9. Once the cookies are completely cool to the touch, spread approximately 1 tablespoon of cream cheese frosting onto each cookie using a small offset spatula or butter knife. Leave a small border of cookie visible around the edge for a classic finished look. For a neater appearance, you can pipe the frosting using a zip-top bag with a small corner snipped off.
  10. Allow the frosted cookies to set at room temperature for 10 minutes before serving. This short wait lets the frosting firm up slightly, creating a cleaner bite. Serve immediately or store as directed. These cookies are best enjoyed within 24 hours but remain delicious for several days.

Notes

Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10 minutes before serving to soften the frosting. For longer storage, freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and frost before serving. For homemade cream cheese frosting: beat 4 oz cream cheese (room temperature) with 2 tbsp unsalted butter, 1 cup powdered sugar, and 1/2 tsp vanilla until smooth.

Nutrition

Keywords: persimmon cookies, pioneer woman, persimmon dessert, soft cookies, cream cheese frosting, fall baking, fruit cookies, holiday cookies, persimmon recipes

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-persimmon-cookie-recipe/