Ingredients
1 cup sugar3/4 cup all-purpose flour1/4 cup baking cocoa1/2 teaspoon salt1/4 teaspoon baking soda1/2 cup canola oil2 large eggs, room temperature1 teaspoon vanilla extractPUMPKIN BATTER:1 cup sugar1 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pumpkin pie spice1/4 teaspoon baking soda3/4 cup canned pumpkin2 large eggs, room temperature
Preparation
Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened.
For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl.
Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.
