Giving cookies around the holidays makes them extra special. They carry a dash of extra magic and taste that much better. The magic grows when the cookies are made for a good cause.
I swapped cookies with three other bloggers. When I received their information, I found myself with an interesting challenge. Two of them couldn’t have chocolate and the last blogger didn’t like spicy things (which is ironic, given that so many of my recipes have heat in them).
After many hours of research (and drooling), I decided to make persimmon cookies. Persimmons are a great winter fruit and I’d never baked with them before. As I started making the recipe, I hit a snag. I didn’t have enough persimmon pulp for the full recipe. Thankfully, there was a savior in my pantry: Pumpkin puree! Pumpkin paired wonderfully with the persimmons and increased it’s seasonality (which I love). Necessity, or panic, is the mother of invention.
Ingredients
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 cup sugar
- 1/2 cup butter, room temperature
- 1 egg
- 1/2 cup persimmon pulp (from about 1 large hachiya persimmon)
- 1/2 cup pumpkin puree
- 1 cup dried cranberries
- 1 cup walnuts
Instructions
Preheat oven to 325 degrees.
Combine flour, baking soda, salt, and spices in a bowl.
In a separate bowl, cream butter and sugar. Once creamed, add egg, them persimmon and pumpkin.
Fold in cranberries and walnuts.
With an ice cream scoop, drop the cookies on a cookie sheet lined with parchment paper. These cookies don't spread much, so flatten a little with a spoon if you prefer.
Bake for 12-15 minutes or until golden brown.
Notes
Adapted from White on Rice Couple
Thanks for the delicious treats!
You’re so welcome! 🙂
Yes, thank you for the delicious cookies! Sorry I can’t take spicy things. I’m such a wuss, haha!
You’re welcome! Don’t worry about it, my mom can’t handle any kind of heat either 😉