• Preheat oven to 350°F. Line a 13x9-inch baking pan with parchment paper and let the sides hang over for easy removal from pan. Grease parchment paper lightly with cooking spray. Set aside.
• In a large bowl, whisk sugar, flour, cocoa powder, salt, and baking soda.
• In a small bowl, whisk oil, eggs, and vanilla until combined. Stir into the dry ingredients until just moistened. Set aside.

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 until just moistened.
• Spread half of the brownie mixture into prepared pan, reaching almost to edges of the pan (it's ok if it doesn't come to the edge of the pan). Batter will be thin! Drop half the pumpkin mixture by tablespoonfuls over the top of brownie mixture. Gently spread with a knife to cover most of the brownie mixture. Drop the remaining pumpkin and brownie mixtures by the tablespoonfuls over pumpkin layer. Gently spread and swirl with a knife.
• Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean. Cool completely in pan on a wire rack. Cut into bars and serve.