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1
Preheat oven to 350 degrees F. Spray an 8-inch pan with baking spray.
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2
In a large microwave safe bowl, melt butter and chocolate together, stirring between 30-second cooking intervals. Whisk until completely smooth. Whisk in 1 cup sugar and then add 3 of the eggs, one at a time, whisking between each addition.
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3
Whisk in the dry ingredients: 1 cup flour, cocoa, baking powder, and salt.
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4
Transfer batter to the greased pan and spread the batter evenly.
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5
In a separate bowl, beat cream cheese and remaining 1/8 cup of sugar until light and fluffy, about 2 minutes. Add the canned pumpkin and beat until thoroughly combined. Beat in the remaining egg and the vanilla. Add the remaining 1/8 cup of flour and the ground spices (alternately, you can use 1 1/2 teaspoon of pumpkin pie spice in place of the 5 ground spices).
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6
Using a spoon or rubber spatula, create wells in the top of the brownie batter. Spoon the pumpkin cheesecake mixture into the wells. Use the tip of a knife to swirl the chocolate and pumpkin together. (The two batters have different consistency so use a swirl-and-fold motion to bring the chocolate swirl to the top.)
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7
Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40-50 minutes. Cool in pan for 30 minutes before cutting into 16 squares and serving.
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8
Leftovers will keep in a covered cake plate for 3-4 days. They can also be wrapped and frozen.
