Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper or foil, leaving an overhang for easy removal, and lightly spray with cooking spray.

Prepare the brownie mix according to the package directions. Stir in the chocolate chips and set aside.

In a medium bowl, beat the softened cream cheese until light and fluffy. Add sugar and beat until combined, then mix in the egg and vanilla extract until smooth.

Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture and mix until smooth and fully combined.

Spread half of the brownie batter into the prepared pan. Pour the pumpkin cheesecake filling over the top, then spoon the remaining brownie batter over the filling. Use a knife to gently drag through the layers to create a swirl pattern.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Let the brownies cool completely in the pan before using the parchment overhang to lift them out and cutting into squares.