Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Scoop out the flesh from very ripe Hachiya persimmons and puree or mash until smooth.

In a large bowl, beat ½ cup softened butter and 1 cup sugar together until light and fluffy.

Mix in 1 egg and 1 teaspoon vanilla extract. Stir until fully combined, then add 1 cup persimmon pulp and mix again.

In a separate bowl, combine the dry ingredients by whisking together 2 cups of all-purpose flour, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg.

Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated.

If using chopped nuts, raisins, or dates, gently fold them into the dough.

Drop rounded spoonfuls (about 1.5 tablespoons each) onto the baking sheet, spaced 2 inches apart.

Bake for 12–14 minutes, until the tops are set and spring back lightly.

Let cookies cool on the tray for 5 minutes, then transfer to a wire rack.

Dust with powdered sugar once fully cooled, if desired.