Preheat the oven to 350℉ and line an 8x8 metal baking pan with parchment paper so at least 2 sides have an overhang. This will allow easy removal.

Add the melted butter to a large mixing bowl and add the granulated and brown sugar. Whisk until well combined. Add the eggs and vanilla extract and whisk until combined.

Add the flour and salt and mix until just combined. Do not over stir.

Remove ¾ cup of the batter to a separate mixing bowl and add the pumpkin, pumpkin pie spice to it. Stir until just combined.

To the first bowl add the cocoa powder and chocolate chips and mix until just combined. Remove ¼ cup of this chocolate batter and set aside.

Spread the rest of the chocolate batter evenly on the bottom of your prepared pan. Spread the pumpkin batter on top evenly. Dollop the reserved brownie batter on top of the pumpkin and use a skewer or chop stick to swirl the batter into the pumpkin.

Bake for 28-32 minutes or until the middle is set. The pumpkin on the top should not look super wet.

Remove from the oven and let cool in the pan on a wire cooling rack for 15 minutes before slicing and serving.