Pumpkin brownies

This comes by way of a human interest-type internal newsletter from what we call a "defense and aerospace prime" I was supercontracted to one summer.  Don't worry, this recipe isn't ITAR-controlled, so foreign nationals are welcome to try it.

Ingredients:

• Nonstick cooking spray
• 1/2 C canned pumpkin
• 1/3 C brown sugar
• 1 large egg
• Whites of 2 additional large eggs
• 2 T vegetable oil
• 1 C all-purpose flour
• 1 t baking powder
• 1 t cocoa powder
• 1/2 t ground cinnamon
• 1/2 ground allspice
• 1/4 t salt
• 1/4 t ground nutmeg
• 1/3 C mini chocolate chips

Preheat oven to 350°F.  Spray 8" or 9" square baking pan with nonstick spray.

Mix wet ingredients--pumpkin, brown sugar, egg and whites, and oil-in a large mixing bowl.  Beat on medium speed until blended.  

Add the dry ingredients (you're not sure about the chocolate chips at this point, right?  Good--hold off on them) and beat on low speed until the batter is smooth.

Now you can stir in the chocolate chips, and then spread evenly in to the pan.

Bake 25-30" or until a toothpick comes out of the center clean.  When cool, cut into squares.

Because it's pumpkin, the expected time of year to have this would be fall, but it's good all the time.  Despite the cocoa, they almost come out more like blondies, but really, I'm not going to argue about it.