Preheat oven to 350°. Line a baking pan (9 x 9) with parchment paper and set aside. Using parchment allows for easy removal of the brownies, but if you don't have any parchment you can grease the pan lightly with oil.
In a large bowl using electric beaters (or a stand mixer), combine all dry ingredients and stir. Add in the pumpkin puree and oil, and begin mixing on medium speed (low for stand mixer); slowly add in water and continue to beat until the batter is combined well. The consistency should resemble a thick cake batter. Transfer to brownie pan and spread evenly to the edges.
Bake for 15 minutes, then remove from oven. For a "crunchier" brownie, you can leave in for an extra 2-5 minutes. Allow to cool before cutting into squares.
*These pumpkin brownies are absolutely delicious, but if you don't want a kick of spice, omit the cayenne.**Likewise, if you enjoy heat, you can increase the cayenne to ¼ teaspoon