How to make persimmon cookies

The changing of the seasons leaves me bewitched. On my way out, I like to soak up the aroma of autumn as I gaze at the grove of young chestnut trees and colorful trees beyond. The sky is bright blue and the weather is cool enough for sweaters and jackets. The little boys even dug into our box of gloves and wore them. (It will take a few months until I am ready for this myself.)

A dimension of autumn that I appreciate are the pretty leaves; I never exceeded it. When I was little, my mother helped us pick and press orange, red and yellow leaves. Today, I still can’t help but bend down to pick up a beautiful maple leaf. Today I told the boys that I don’t remember finding as many pretty leaves as I did this year. The children all help me collect a variety which is pressed to hang in the living room around our plaque with family rules.

The woods behind our house serve well to provide us with leaves to collect in heaps for amusement. Laughing, I remember how my brothers and I once took gallon buckets of ice cream and put them on our heads as helmets, the handle acted as a strap to keep them from falling. On our hands and knees, we crawled around the giant pile of leaves, bumping into each other, having the time of our lives.

Then there is camping. Who doesn’t love camping when the weather is just cold enough to huddle around the fire, putting in big chunks of wood in hopes it lasts until morning.

A week ago we had a very unique camping experience with all the ladies and daughters of the church. From the oldest grandmother to the youngest daughter, we have all created many fond memories. As always, my highlight was sitting around the crackling fire, singing and talking. For our evening discussion, we all shared something we have learned in life, even the little girls shared what they had learned.

When Hosanna’s turn came, she said kindly, “I got to know Mom and Dad. Her innocence touched my heart, being adopted adds a unique dimension to life. Many people have told how they learned to trust God no matter what. It was striking to me to think of all 40 of us sitting in a big circle, each going our own way, and God meets each of us right where we are, increasing each of us with our confidence in Him!

We won’t focus too much on getting the minimum amount of sleep by chatting around the fire and looking after the little ones throughout the night, it’s like my mom used to say, “You’re always catching up on the sleep of once in a while!”

This fall, the children were also impressed with the persimmons. At school, they often see our non-Amish neighbor picking up persimmons along the road. They didn’t expect to have the chance to eat cookies he made with them. Last night, as I was getting the kids ready for bed, one of them informed me that a vehicle had arrived. Jesse ran to the window and peered into the darkness. (Here in the country, we don’t have streetlights or even a streetlight in our house.)

I explained to Jesse that those outside can see much more easily than we can see. I told him how my brothers tell me it makes you look like a monkey when you look out the window after dark with your hands clasped next to your face so you can see who’s there.

The motion light on the porch revealed who our guest was, it was our neighbor picking persimmons. Now there he was with a plate of persimmon pudding and persimmon cookies. My heart warmed.

When I was little, we kids picked up persimmons and tasted them on the spot, but I never really liked cooking with them. These cookies were a real hit and didn’t have as strong of a flavor as some persimmon dishes.

If you have access to persimmons you might want to try it and if not I wish you were here to get some fresh persimmon pulp from the country store just a hop and skip down the road gravel from here!


2 cups of sugar

2 sticks of butter

2 eggs

1 cup persimmon pulp

3 cups flour

1/4 teaspoon baking powder

1/4 teaspoon pumpkin pie spice

1/4 teaspoon nutmeg

1/4 teaspoon of ginger

1/4 teaspoon allspice

1/2 cup chocolate chips

Whisk together the sugar, butter, eggs and persimmon pulp. In a separate bowl, combine flour and spices. Once the flour is well mixed with the spices, add to the persimmon mixture. Add the chocolate chips. Drop by teaspoon onto a cookie sheet and bake at 350 for 16 minutes.

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