Pumpkin Brownies

1 cup sugar

¾ cup all-purpose flour

¼ cup baking cocoa

½ tsp. salt

¼ tsp. baking soda

½ cup canola oil

2 large eggs, room temperature

1 tsp. vanilla extract

Pumpkin Batter:

1 cup sugar

1 cup all-purpose flour

½ tsp. salt

½ tsp. pumpkin pie spice

¼ tsp. baking soda

¾ cup canned pumpkin

2 large eggs, room temperature

Preheat oven to 350°F. Line a 13x9-inch 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.

Prep time: 20 minutes. Cook time: 25 minutes. Makes: 20 servings.

Homemade Taco Seasoning

1 Tbsp. paprika

1 Tbsp. chili powder

1 tsp. dried onion

1 tsp. dried garlic

1 tsp. black pepper

1 tsp. cumin

1 tsp. dried oregano

1 tsp. salt

Mix all ingredients well and store in an airtight container.