Persimmon Cookies with Cream Cheese Icing
Soft, spiced, and irresistibly moist, these Persimmon Cookies with Cream Cheese Icing are a delightful celebration of fall flavors. Made with luscious ripe Hachiya persimmon pulp, these cookies boast warm notes of cinnamon, nutmeg, and cloves, creating a cozy flavor profile that’s perfect for the cooler months. A velvety cream cheese icing provides the perfect sweet-tangy contrast, while optional chopped walnuts or pecans add a delightful crunch. Easy to make in under 35 minutes, these melt-in-your-mouth treats are ideal for holiday gatherings, afternoon snacks, or gifting. Serve them fresh or store for later to enjoy the ultimate autumn dessert experience. Perfect for fans of persimmon recipes and cream cheese-based desserts!
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Recipe Information
Ingredients
- 1 cup Persimmon pulp (from ripe Hachiya persimmons)
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1 Large eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 0.5 cup Chopped walnuts or pecans (optional)
- 4 ounces Cream cheese (softened)
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream (or milk)
- 0.5 teaspoon Vanilla extract (for icing)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg, persimmon pulp, and vanilla extract to the butter mixture. Mix until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
If using, gently fold in the chopped walnuts or pecans.
Drop spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
To make the cream cheese icing, beat the cream cheese until smooth, then gradually add the powdered sugar. Mix in the heavy cream and vanilla extract until smooth and spreadable.
Once the cookies are completely cool, spread or drizzle the cream cheese icing on top of each cookie.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days. Enjoy!
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 20.5 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
