PREHEAT oven to 350˚F.
COMBINE persimmon pulp and baking soda in a small bowl. Let stand 5 minutes or until slightly jelled.
BEAT butter and sugars in a large bowl until light and fluffy. Add egg and persimmon pulp; mix well.
STIR together flour, cinnamon, salt, allspice, nutmeg and orange zest in a small bowl. Gradually beat into butter mixture until well blended.
ADD raisins and walnuts. Mix well.
DROP by rounded tablespoons 2 inches apart on a lightly buttered or parchment lined baking sheet.
BAKE 14-16 minutes until bottoms are golden brown and tops dry. Remove with a spatula to a wire rack to cool.