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1
Preheat your oven to 325 F and line a greased 9x13 inch baking dish with parchment paper. Set aside.
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2
Start by making your pumpkin mixture. In the bowl of your stand mixer, with paddle attachment fixed, combine the mascarpone cheese and butter. Mix to combine thoroughly. Add the sugar and again mix to combine, scraping down the sides of the bowl if you need to. Add the egg, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, nutmeg and ginger. Mix again to combine. Gently fold in the 2 tablespoons of flour with a rubber spatula and set aside.
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3
For the brownies, whisk together the all-purpose flour, baking powder and salt in a small bowl. Set aside.
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4
In a medium-sized saucepan, combine the chocolate and butter. Melt over low heat until completely melted. Stir occasionally. Once melted pour the chocolate into the bowl of your stand mixer (with whisk attachment fixed). Add the sugar and brown sugar and beat until completely incorporated. Add the eggs, one at a time, making sure that each egg is completely incorporated before adding another one. Once the eggs have been beaten in, add the milk and vanilla extract and beat to combine once again. Add the flour mixture to the wet mixture in 1/2 cup increments and beat until combined.
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5
Pour the brownie mix into your prepared pan and spread evenly with a rubber spatula. Place dollops of the pumpkin mixture on top of the brownies until you have used all of it. Using a butter knife, swirl the brownie mix and pumpkin together to get a swirled-like effect. Top the brownies with the chopped ginger snaps cookies.
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6
Bake at 325u00b0F for 45-50 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely. Once cool cut the brownies into 12 equal pieces. Store in an airtight container. They will keep for about a week. Enjoy!
