1/4 cup apple sauce
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar (or sugar substitute)
2 eggs (or egg substitute equivalent)
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Preheat oven to 350°F. Use non-stick cooking spray to grease an (8-inch) square baking pan and set aside.
In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together apple sauce, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40-50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.