Cream together sugar and butter until combined. Add an egg and blended persimmon pulp to the butter and sugar. Scrape down the sides of the bowl before adding the dry ingredients.
Add flour, salt, baking soda, cinnamon, cloves, and freshly grated nutmeg to the mix. Mix gently and thoroughly to get the dough to come together.
Drop cookie dough onto a lightly greased cookie sheet in equal sizes, approx 2 tablespoons each.
Bake cookies for 13-18 minutes until the bottom edges begin to golden.