There is nothing like the first cool wave of fall after a long, hot summer. The day you actually get to wear a sweater or pull out that corduroy jacket is the best!
God I love and miss those days! We don’t get fall until mid to late November here and that means about six trees in southern California turn red or orange. But they sure do look great when they turn. I make a point to go for a walk down the one street I know that has autumnal foliage and always kick through the leaves.
I live in an area where persimmons are very popular and I love them, but only after they’ve totally ripened. Some people like the Hachiya ones, that are short and fat. You don’t have to wait for them to totally ripen, but I always do. You can eat them like an apple before they ripen or put them in salads, etc. The type I prefer are the Fuyu’s, the more slender elongated ones that have to be squishy before you can eat them. Check out Fuyu vs. Hachiya for more information on the subject. I think theFuyu’s flavor is better.
I remember buying some persimmons at Farmer’s Market in Los Angeles, and bringing them home to my mom because she loved them. Unfortunately, they were very, very ripe. I caught her blissfully happy with a little juice running down her chin. My dad must be trying to get her to focus on me taking the picture and not the persimmon on her plate because he’s pointing to the camera. 
Anyway, due to the plethora of persimmons in Glendale, I always buy too many and then am forced to make persimmon cookies because God forbid anything goes to waste. These cookies are very autumnal and wonderful with cream cheese frosting. (Is there anything that isn’t wonderful with cream cheese frosting?)
So, get yourself some persimmons, then go for a walk in the nice crisp air, come home and make these cookies. They freeze really well too, so you can save them for Thanksgiving or Christmas. Persimmons are only around for a little while in the fall, back east, so buy them when you see them. Then let them ripen to the point where they’re squishy. Then you can just cut them in half and scoop out the insides. You need about a cup of pulp for these cookies, but if you have extra, they’ll be more moist, which is never a bad thing. Enjoy!
Persimmon Cookies with Cream Cheese Frosting
Sift together flour, cinnamon, ginger and cloves, and set aside.
Cream butter and sugar until light and fluffy. Beat in egg until smooth. Stir baking soda into pureed persimmon. (It will cause it to thicken, so don't worry.) Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture, mixing well after each addition. Add chopped walnuts and (if desired) raisins. Drop batter by heaping teaspoons onto greased baking sheet. Bake at 350 degrees about 12 minutes. Makes about 2 dozen.
Drop batter by heaping teaspoons onto greased baking sheet. Bake at 350 degrees about 12 to 15 minutes or when just starting to brown at the edges. Makes about 44 cookies.
Bring cream cheese and butter to room temperature. Mix well with an electric mixer until fluffy. Add confectioners sugar, vanilla, whipping cream OR half and half and salt. Be sure to taste to see if there’s enough salt.
When thoroughly combined, apply to cooled cookies. Cover them with plastic wrap (make sure to put toothpicks in the cookies so the plastic wrap doesn’t stick to them) and refrigerate until ready to serve.
The unfrosted cookies freeze well, so you can make them ahead of time!