Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.

In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, combine the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In another bowl, beat the softened cream cheese until creamy. Add pumpkin puree, granulated sugar, egg, and pumpkin pie spice; mix until smooth.

If desired, add a few drops of orange food coloring to enhance the color of the pumpkin mixture.

Pour two-thirds of the brownie batter into the prepared pan and spread evenly. Carefully dollop the pumpkin mixture over the brownie batter.

Drop the remaining brownie batter by spoonfuls over the pumpkin layer. Swirl gently with a knife to create a marbled effect.

Bake for 30-35 minutes, or until a toothpick inserted into the brownie layer comes out with moist crumbs. Do not overbake.

Let cool completely in the pan on a wire rack before lifting out and cutting into squares. Melt chocolate chips and drizzle over cooled brownies for decoration, if desired.