Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 inch metal baking pan with parchment paper, leaving enough overhang to lift the brownies out later.

Prepare the brownie mix according to the package directions. Fold in the chocolate chips. Spread about two thirds of the brownie batter evenly into the prepared pan, smoothing it to the edges with a spatula.

In a separate mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, pumpkin puree, and pumpkin pie spice. Mix until well combined.

Pour the pumpkin cream cheese mixture evenly over the brownie batter layer and gently spread it to the edges.

Spoon the remaining brownie batter over the pumpkin layer. Use a toothpick or butter knife to gently swirl the brownie batter and pumpkin mixture together to create a marbled pattern.

Bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs attached. The center should still look slightly soft, as it will continue to set while cooling.

Cool completely in the pan before lifting the brownies out with the parchment paper. Slice into 9 squares and serve.