Preheat the oven to 350°F. Spray a 9x9-inch metal baking pan with non-stick spray and line it with parchment paper. Set aside.

In a medium bowl, beat the cream cheese, sugar, and cornstarch with a hand mixer on medium speed until smooth and lump-free, about 2 minutes.

Add the pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix on medium-low speed just until combined.

Add the eggs and mix on medium-low speed just until combined. Set aside the cheesecake filling.

In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.

Melt the butter and chocolate chips together, then let cool slightly.

In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on high speed for about 3 minutes until the mixture is pale and thick.

Gently fold the melted butter and chocolate into the egg mixture.

Carefully fold in the dry ingredients just until everything is combined.

Pour half of the brownie batter into the prepared pan, smoothing it into an even layer.

Pour the pumpkin cheesecake filling on top of the brownie layer.

Add the remaining brownie batter on top, gently swirling it into the cheesecake layer with a butter knife without mixing it completely.

Bake for 52-55 minutes until the center has a slight jiggle. Let the brownies cool completely in the pan on a wire rack.

Cover the brownies with aluminum foil and chill in the fridge for at least 6 hours. Once chilled, cut into 16 squares and enjoy!