This is a nod to all the vegans and to all the pumpkin spice fanatics out there. Chocolaty with a hint on pumpkin and some pumpkin spice. I substituted pumpkin purée for the eggs and pumpkin spice almond milk for oil. I added pecans for a little texture. I hope you like it.

Heat oven to 350.

1 box favorite brownie mix
1/2 cup pumpkin purée plus 2 tablespoons
4 ounces non dairy pumpkin latte
1 teaspoon pumpkin pie spice
1 teaspoon espresso grounds
1/2 cup pecans

Add brownie mix, pumpkin purée, pumpkin latte, espresso powder and pumpkin spice.

Add pecans.

Beat until smooth.

Grease 8 x 8 pan and add batter.

Bake for 25-30 minutes.

Let cool.

Serve.