Preheat your oven to 350°F (175°C) and line a 9x13 inch baking dish with parchment paper.

In a medium mixing bowl, beat cream cheese until smooth, then add sugar and flour, mixing until combined. Fold in pumpkin puree, vanilla extract, and egg.

In another bowl, mix melted butter with brown sugar and granulated sugar until glossy. Stir in vanilla and eggs until incorporated.

Whisk together cocoa powder, flour, sea salt, and baking powder in a separate bowl.

Fold the dry mixture into the wet brownie mixture until just combined and pour ¾ of it into the baking pan.

Spread the cheesecake mixture over the brownie layer, then dollop remaining brownie batter on top and swirl gently.

Bake for 40–45 minutes, checking for doneness with a toothpick.

Cool in the pan for at least 2 hours before cutting into squares.