Pumpkin is like a great friend who lives in another state. You only get to see it twice a year: wearing a funny face on Halloween, and on Thanksgiving, when it stops by as dessert.

But I’d like pumpkin to stop by more often, or at least stick around through the holidays. Our first recipe from the Cherries in Winter Cookie Swap was for pumpkin cookies, and here’s another variation on that theme. This time, there’s a nice twist from added apple butter and some extra zing from ginger.

2 1/2 cups all-purpose flour
1 cup rolled oats
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons butter
1 1/3 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1 can (15 oz.) pumpkin
1/2 cup apple butter
1 cup chopped walnuts

Preheat oven to 375 degrees. Grease two baking sheets.
Stir together flour, oats, baking powder, cinnamon, nutmeg, pumpkin pie spice, ginger, and salt.
In a large bowl, beat butter and brown sugar together until smooth.
Beat in one egg, then add the other, with vanilla.
Mix in pumpkin and apple butter, then add flour mixture. Fold in walnuts.
Drop spoonfuls of the dough onto baking sheets.
Bake for 12 minutes or until edges are golden.
Say hello to your old friend pumpkin.