*You may substitute with an equal amount of all-purpose gluten-free flour.
**I’ve used rolled oats in place of the quick, which give the cookies a bit more texture.
***The original recipe did not call for pumpkin pie spice, so feel free to omit. But, I think it adds a little of that extra pumpkin flavor we crave in a pumpkin cookie!
****I’ve made these cookies with 1 stick of butter and 1½ sticks butter instead of 2 sticks. I think 2 sticks is best, but if you are in a jam, they will turn out well with less butter. In this case, be careful not to overbake, as they may become dry.
***** The original recipe called for 1 cup of chocolate chips, but I think 1½ hits the right mark. You can use 2 cups if you like them very chocolate chippy; or dot a few extra on top of the scooped cookies before baking.