Preheat the oven to 375F degrees and coat a 9x13-inch baking dish with butter. In a large bowl or stand mixer, combine your melted butter and 2 cups of sugar. Stir the ingredients until they are smooth.
Add in the cocoa powder and stir again until it is fully incorporated into the mixture.
Add 4 eggs and the vanilla to the bowl and whisk again.
Once the eggs have been fully incorporated, add the flour and baking powder, folding in the dry ingredients until there are no clumps of flour remaining. Be careful not to overmix the batter.
Measure out half of the brownie batter and pour it into the prepared baking dish.
In another large bowl, whip the cream cheese for 3-4 minutes. Add the pumpkin puree, sugar, and pumpkin spices and whisk again until the ingredients are combined and smooth.
Once ingredients are smooth and combined, add the vanilla extract, eggs, and heavy whipping cream. Stir again until the ingredients are smooth and fully combined.
Pour the pumpkin layer into the baking pan, add the remaining brownie batter and use a butter knife to swirl the top layer together, creating a marbling effect.
Place the baking pan in the oven and bake for 40-45 minutes.
Allow the brownies to cool in the refrigerator before slicing and use a plastic knife to get perfect slices. Serve and enjoy!
Notes
Make sure that your cream cheese is soft, this will help prevent any lumps in your pumpkin layer.
These can be frozen, see my tips above.
You can mix in chocolate chips or nuts if you'd like for extra crunch!