Preheat the Oven:

Preheat your oven to the temperature indicated on the brownie box mix (usually 350°F).

Lightly spray a 9-inch square baking pan with cooking spray. Line it with parchment paper, leaving an overhang for easy removal. Alternatively, line the pan with foil and spray it lightly with cooking spray. Set aside.

Prepare the Brownie Batter:

Prepare the brownie mix according to the instructions on the box. Stir in the chocolate chips and set the mixture aside.

Make the Cheesecake Layer:

Using a stand mixer or hand mixer, beat the softened cream cheese until light and fluffy.

Add in the granulated sugar and beat until fully combined.

Beat in the egg and vanilla extract until the mixture is smooth.

Add in the pumpkin puree and pumpkin pie spice, mixing until everything is well combined.

Assemble the Brownies:

Spread half of the brownie batter into the prepared baking pan, smoothing the top with a spatula.

Spoon the cheesecake filling over the brownie batter and carefully spread it into a thin, even layer using an offset spatula.

Spoon the remaining brownie batter over the top and gently drag the tip of a knife through the batter to create a swirl pattern.

Bake:

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking around 40 minutes, as oven times may vary. Don’t rely solely on the baking time; the inserted toothpick is the best indicator of doneness.

Cool and Serve:

Let the brownies cool completely in the pan.

Use the parchment paper or foil overhang to lift the brownies out of the pan and cut into squares.

Storage:

Store any leftovers in an airtight container at room temperature or in the fridge for longer shelf life.