Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 20 min

Bake: 25 min. + cooling

YIELD: 20 servings.

Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics.

-Taste of Home Test Kitchen

Ingredients:

1 cup sugar

3/4 cup all-purpose flour

1/4 cup baking cocoa

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup canola oil

2 large eggs, room temperature

1 teaspoon vanilla extract

PUMPKIN BATTER:

1 cup sugar

1 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pumpkin pie spice

1/4 teaspoon baking soda

3/4 cup canned pumpkin

2 large eggs, room temperature

Directions:

1. 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.

2. 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.

3. 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.

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