A question about a recipe: Soft Pumpkin Chocolate Chip Cookies

Merrill is a co-founder of food52.

added 6 months ago

I've never done it, but it's worth a shot! I'd make sure to dry out the persimmon puree before adding it to the batter (cook it over low heat in a pan until most of the liquid seems to be gone, and then cool it).

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Mrs. Larkin is a trusted source on Baking.

added 6 months ago

I've replaced pumpkin puree with persimmon puree in my pumpkin bread recipe. Came out pretty good. I would probably give it a shot with these cookies! I drained the persimmon puree in a mesh strainer.

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Good point! Thanks.

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