I have found you can substitute persimmon for pumpkin or squash in almost any bread/cake/pudding/cookie recipe and it works just fine. I usually have American persimmons, which are a bit dry compared to the Asian, so you might need to cut back on the liquid in the recipe just a bit.

I have an old family recipe for soft persimmon cookies. They're the old fashioned kind, almost like muffin tops rather than what we think of as cookies today. Is that the sort of thing you might be interested in?

Also in the '90s I tried a persimmon jam recipe, which would have been nice except the pulp was just a tad underripe--astringent jam, yuck! But it was very pretty, and I was thinking of trying again this year with fully ripe hachiyas.