feat: add Pumpkin Chocolate Chip Cookies. Fixes #753.

cook/cookies-and-bars/Pumpkin Chocolate Chip Cookies.cook

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+>> source: https://www.cookingclassy.com/pumpkin-chocolate-chip-cookies/
+>> serves: 30
+>> total time: 50 minutes
+
+Preheat oven to 350°F. Line #baking sheets{} with #silicone baking mats or parchment paper{}.
+
+In a #mixing bowl{}, whisk together @all-purpose flour{250%g}, @baking powder{2%tsp}, @baking soda{3/4%tsp}, @cinnamon{1.5%tsp}, @nutmeg{1/2%tsp}, @ginger{1/2%tsp}, @cloves{1/8%tsp} and @salt{1/2%tsp} for 20 seconds, set aside.
+
+In the bowl of an #electric stand mixer{} fitted with the paddle attachment, blend together @granulated sugar{100%g}, @light brown sugar{110%g} and @vegetable oil{99%g} until combined.
+
+Mix in @egg{1%large} and @vanilla{1%tsp} then blend in @pumpkin puree{240%g}.
+
+With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
+
+With a #rubber spatula{}, fold in @mini semisweet chocolate chips{255%g} while folding batter to evenly combined.
+
+Drop dough 2 Tbsp (40 g) (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with silicone liners or parchment paper, spacing cookies two inches apart.
+
+Bake in preheated oven until cookies are nearly set about 11 - ~{13%minutes}.
+
+Allow to cool several minutes before transferring to a wire rack to cool.
+
+Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).
+
+Note: Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.

docs/cookies-and-bars/pumpkin-chocolate-chip-cookies.md

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+---
+comments: true
+tags:
+  - cookie
+  - dessert
+---
+# :jack_o_lantern: Pumpkin Chocolate Chip Cookies
+
+![Pumpkin Chocolate Chip Cookies][1]{ loading=lazy }
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 30 | 13 minutes |
+
+## :salt: Ingredients
+
+- :ear_of_rice: 250 g all-purpose flour
+- :dash: 2 tsp baking powder
+- :cup_with_straw: 0.75 tsp baking soda
+- :custard: 1.5 tsp cinnamon
+- :chestnut: 0.5 tsp nutmeg
+- :sweet_potato: 0.5 tsp ginger
+- :four_leaf_clover: 0.13 tsp cloves
+- :salt: 0.5 tsp salt
+- :candy: 100 g granulated sugar
+- :maple_leaf: 110 g light brown sugar
+- :oil_drum: 99 g vegetable oil
+- :egg: 1 large egg
+- :icecream: 1 tsp vanilla
+- :jack_o_lantern: 240 g pumpkin purée
+- :chocolate_bar: 255 g mini semisweet chocolate chips
+
+## :cooking: Cookware
+
+- 1 baking sheets
+- 1 silicone baking mats or parchment paper
+- 1 mixing bowl
+- 1 electric stand mixer
+- 1 rubber spatula
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
+
+### Step 2
+
+In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and
+salt for 20 seconds, set aside.
+
+### Step 3
+
+In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, light brown
+sugar and vegetable oil until combined.
+
+### Step 4
+
+Mix in egg and vanilla then blend in pumpkin purée.
+
+### Step 5
+
+With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the
+bowl as needed (batter will be pretty wet).
+
+### Step 6
+
+With a rubber spatula, fold in mini semisweet chocolate chips while folding batter to evenly combined.
+
+### Step 7
+
+Drop dough 2 Tbsp (40 g) (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets
+lined with silicone liners or parchment paper, spacing cookies two inches apart.
+
+### Step 8
+
+Bake in preheated oven until cookies are nearly set about 11 - 13 minutes.
+
+### Step 9
+
+Allow to cool several minutes before transferring to a wire rack to cool.
+
+### Step 10
+
+Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few
+hours, they soften throughout).
+
+!!! note
+
+    Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to
+    increase spices listed, I usually like to add 2 tsp cinnamon now.
+
+## :link: Source
+
+- <https://www.cookingclassy.com/pumpkin-chocolate-chip-cookies/>
+
+[1]: <../assets/images/pumpkin-chocolate-chip-cookies.jpg>

mkdocs.yml

@@ -187,6 +187,7 @@ nav:
       - Peanut Butter Sandwich Cookies: cookies-and-bars/peanut-butter-sandwich-cookies.md
       - Preposterously Peanut Butter Cup Cookies: cookies-and-bars/preposterously-peanut-butter-cup-cookies.md
       - Pumpkin Cheesecake Cookies: cookies-and-bars/pumpkin-cheesecake-cookies.md
+      - Pumpkin Chocolate Chip Cookies: cookies-and-bars/pumpkin-chocolate-chip-cookies.md
       - Pumpkin Cookies with Cream Cheese Frosting: cookies-and-bars/pumpkin-cookies-with-cream-cheese-frosting.md
       - Salted Caramel Chocolate Macarons: cookies-and-bars/salted-caramel-chocolate-macarons.md
       - Salted Peanut Butter: cookies-and-bars/salted-peanut-butter.md