Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
For the brownie base: Melt butter and chocolate together until smooth. Stir in sugar and eggs. Fold in flour, cocoa powder, and salt.
Pour half of the brownie batter into the prepared pan.
For the pumpkin cheesecake layer: Beat cream cheese, pumpkin puree, brown sugar, vanilla, and pumpkin spice until smooth. Spread evenly over the brownie layer.
Drop the remaining brownie batter over the cheesecake layer, gently spreading to cover.
Bake for 35–40 minutes until set. Cool completely in the pan before slicing.
Serving and Storage Tips:
