Preheat the oven to 350°F (175°C) and prepare your baking sheets with parchment paper.

Mash 1 cup of ripe persimmons in a bowl until smooth.

Whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.

Cream the brown sugar and softened butter until fluffy, then blend in the mashed persimmons and eggs one at a time.

Combine the dry ingredients with the wet mixture gradually until just mixed.

Drop spoonfuls of dough onto the baking sheets, leaving about 2 inches of space between each.

Bake for 12-15 minutes until the edges are golden brown but the centers still feel soft.

Cool the cookies on wire racks before serving.