Persimmon Spice Cake Chocolate chip Cookies

This is a simple way to make good persimmon or pumpkin cookies with chocolate chips. I got it from a friend who said the pumpkin version was a weight-watcher's recipe. I adapted it to use persimmon pulp.

Yield: 1 serving
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  • 1 Box spice cake mix
  • 2 cup(s) persimmon pulp or canned pumpkin pureed
  • 1 cup(s) chocolate chips


  1. mix the spice cake and persimmon pulp until all lumps are gone from cake mix. Add chocolate chips. I use the Ghiradelli large dark chips.
  2. Drop by teaspoon on greased cookie sheet. Bake at 350 for 12 - 15 minutes depending on size. They are best the second day--the first day they taste too doughy. They tend to blacken after a few days, but that doesn't affect the taste.
September 2011

This recipe is a personal recipe added by Harpinggramma and has not been tested or endorsed by MyRecipes.

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