We are now well into pumpkin and persimmon season here in the Italian Riviera, and we've been delighting ourselves silly in various versions of pumpkin ravioli (Cappellacci) and the big, raw, slimy kaki fruit. Fresh persimmon has a buttery taste and subtle sweetness, an excellent pair to pumpkin's deep, nutty flavor. Or so I ventured to believe when I set out to perfect fall biscotto.
This truly autumn creation is a moist, chewy round of maple-y goodness, perfect for popping in your mouth with your espresso. If you don't often bake without butter, milk or eggs, the texture might be a surprise, but to those accustomed, you'll recognize the result.
Vegan Pumpkin and Persimmon Cookie Recipe
YIELD: About 20 Cookies TIME: 20 Minutes Prep, 10-15 Minutes Baking
- 2 Cups Fresh or Canned Pumpkin
- 1 Fresh Persimmon, skinned
- 1 T Fresh Ginger, grated
- 3 T Nectar, like coconut, maple, or agave (we used coconut)
- 1 t Cinnamon
- 1/2 t Nutmeg
- 1 Cup Raw Sugar (we used coconut)
- 2 Cups Flour (we used a mix of whole wheat and all purpose)
- 1 t Baking Powder
- 1 t Baking Soda
- Pinch of Salt
- Pre-heat the oven at 350 F, 170 C
- If you're using raw pumpkin, cut the pumpkin into bits and boil until soft.
- Combine pumpkin, ginger, nectar, and persimmon in a blender until smooth.
- Combine all dry ingredients and mix well.
- Slowly pour wet ingredients into the dry, stirring well until fully integrated. The batter will be runny.
- Place batter on a baking sheet into small dollops.
- Bake for 10-15 minutes, or until batter is fully cooked.
- Serve to friends and enjoy!
Try them yourselves and send us the results!