Persimmon Bar Cookies
Persimmon Bar Cookies are moist, flavorful treats with a hint of cinnamon and nuts, perfect for fall gatherings or as a sweet indulgence for fruit lovers.
Ingredients
Instructions
- Combine salt, flour, baking powder, baking soda, and cinnamon in a bowl.
- Beat eggs and gradually add sugar until well blended.
- Add persimmon pulp, chopped nuts, and vanilla to the egg mixture and blend thoroughly.
- Spread the batter evenly in a greased 10 1/2 x 15 1/2-inch or two 9 x 9-inch pans.
- Bake at 350°F (175°C) for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
- Allow the baked bars to cool, then frost with Orange Cream Cheese Frosting.
- Cut into bars and serve.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of nutmeg or using brown sugar instead of white sugar. If you don't have persimmon pulp, mashed bananas or applesauce can serve as great substitutes. Ensure your eggs are at room temperature for better mixing. To enhance texture, finely chop the nuts or use walnuts for a different flavor. For an extra twist, try adding chocolate chips.
Serving Suggestions
These persimmon bar cookies are delightful on their own or paired with a cup of tea or coffee. For a festive touch, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with the Favorite Berry Cobbler for a dessert spread that will impress your guests.
Storage & Reheating
Store leftover persimmon bar cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate for up to a week. To reheat, place them in a preheated oven at 300°F (150°C) for about 10 minutes, ensuring they stay moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Persimmon Bar Cookies contains roughly 129 calories, with 1g protein, 13g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 462mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh persimmons instead of pulp?
Yes, you can use fresh persimmons! Simply peel and puree the ripe fruit until you achieve a smooth consistency. Make sure to measure out 1 1/2 cups of the pureed fruit to match the recipe's requirements. This will add a fresh flavor to your cookies.
What type of nuts works best in this recipe?
Chopped walnuts or pecans are excellent choices for this recipe due to their flavor and texture. However, you can also use almonds or hazelnuts if you prefer. Just make sure to chop them finely for even distribution in the batter.
Can I freeze these cookies for later?
Absolutely! These persimmon bar cookies freeze well. Once baked and completely cooled, cut them into bars and place them in a single layer in an airtight container, separated by parchment paper. They can be frozen for up to three months. Just thaw at room temperature before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).