4    Large eggs
2 c  Sugar
1 c  Canned unsweetened pumpkin
1 ts Vanilla
1 tb Vegetable oil
1 1/4 c  Unsweetened cocoa powder
1 c  Flour

1. Preheat oven to 350 degrees. Lightly coat a 9 x 13″ baking pan with
vegetable cooking spray.

2. In a large bowl, using an electric mixer, beat the eggs and sugar on
high speed until thick and pale. Beat in the pumpkin, vanilla and oil.

3. Sift together the cocoa and flour. Add to the mixer, beating just to
combine. Transfer the batter to the prepared pan and bake 25 minutes.
The brownies will still be a little soft in the center. Remove from
the oven and cool on a rack.