20(ish)--- Light Fudgey Pumpkin Brownies

I love the time of year when you can replace the fat in just about anything with pumpkin and it's just as enjoyable.

I said just about anything.  This is one of them:

Light Fudgey Pumpkin Brownies
Serves 8

1/2 cup pumpkin puree
1/2 cup high quality unsweetened cocoa powder
3/4 cup sugar
2 eggs
1 Tbsp vegetable oil
1/4 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/2 cup all purpose flour

Preheat oven to 350 degrees.  Spray a 9" round or 8x8" square baking dish with baking spray.

In a large bowl, whisk together pumpkin, oil, cocoa, and sugar.  Add eggs, spice, and vanilla and whisk until just mixed.  Add the flour, a little at a time, until combined (do not overmix).

Spread batter evenly in the baking dish.  Bake for 25 minutes, or until a toothpick inserted into the center comes out clean (almost clean will do as well for fudgier texture).  Allow to cool for 5 minutes.  Sprinkle with additional pumpkin pie spice if desired prior to cutting into 8 or 9 equal pieces and serving.

Nutrition Info per 1 brownie: 146 calories, 3.5 g fat, 3.5 g protein, 26 g carbohydrates, 2.5 g fiber