1. Preheat the oven to 350°F and line an 8×8 inch pan with parchment paper.

2. In a bowl whisk together melted butter, granulated sugar, and brown sugar until glossy.

3. Add eggs one at a time and vanilla extract, mixing until smooth.

4. Sift in flour, cocoa powder, and salt, then fold with a spatula until just combined.

5. In a separate bowl beat cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and heavy cream until smooth.

6. Spoon half of the brownie batter into the prepared pan.

7. Dollop the pumpkin filling over the batter and top with the remaining brownie batter.

8. Swirl the layers gently with a knife for a marbled effect.

9. Bake for 25 minutes until edges pull away and a toothpick inserted in the center comes out with moist crumbs.

10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.