1. Preheat oven to 350°F and line a 9×9-inch pan with parchment paper.

2. In a bowl, whisk flour, cocoa powder, sugar, and salt.

3. Stir in melted butter, eggs, vanilla, and espresso powder until just combined.

4. Pour two-thirds of brownie batter into the pan and spread evenly.

5. Beat cream cheese, pumpkin puree, sugar, egg yolk, and pumpkin pie spice until smooth.

6. Drop spoonfuls of pumpkin mixture over the brownie layer, then dollop remaining brownie batter on top.

7. Use a knife or skewer to gently swirl the layers in a figure-eight pattern.

8. Bake for 35 minutes or until a toothpick comes out with moist crumbs.

9. Cool completely in the pan on a wire rack before lifting and cutting into squares.