Ingredients: 
12 Ounces cream cheese
¾ Cups pumpkin puree
⅔ Cups sugar
½ Cups all-purpose flour
1½ Teaspoons pumpkin pie spice
1 Teaspoon vanilla extract
¼ Cups heavy cream
2 eggs
1 Cup unsalted butter
1¾ Cups sugar
1 Cup unsweetened cocoa powder
1 Teaspoon fine sea salt
1 Teaspoon baking powder
1 Teaspoon baking soda
4 eggs
1 Cup all-purpose flour
2 Cups dark chocolate chips
Directions: 
Preheat oven to 350 degrees F. Line 9x13-inch baking pan with parchment. Grease and set aside. Pumpkin cheesecake: Whip cream cheese until smooth. Add pumpkin, sugar, flour, and pumpkin spice. Mix. Add vanilla and cream. Add eggs and mix until thoroughly combined. Set aside. Brownies: In a sauce pot, melt butter. Add sugar. Whisk and heat until shiny. Remove from heat and allow to cool slightly. In a bowl, sift cocoa, salt, baking powder and baking soda. Add dry mixture to pot of melted butter. Stir to combine. Add eggs and whisk. Add flour and mix. Fold in chocolate chips. Take half of brownie mixture and spread into prepared baking pan. Top brownie with half of cheesecake batter. Spread into an even layer. Spread remaining half of brownie batter over cheesecake. Dollop remaining cheesecake batter over brownie mixture. Use a mini offset spatula or knife to swirl together brownie and cheesecake layers. Bake for 45-50 minutes until center of the brownies no longer jiggles and the edges of the brownie have slightly pulled away from pan. Let cool to room temperature before slicing.
Source: 
For more detailed instructions visit my blog at: www.thelittleepicurean.com/20
desert, brownies, pumpkin, cheesecake