Transfer and spread ⅔ of the brownie batter into the prepared pan. Smooth the top with a small offset spatula.
Transfer all of the pumpkin cheesecake batter over the top. Do not mix the two together.
Drop the remaining brownie batter over the cheesecake batter in large dollops. To make the swirls, run the small offset spatula, a butter knife, or a skewer back and forth through both batters, being careful not to disturb the bottom brownie layer.
Place into the preheated oven and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out with a few crumbs clinging to it.
Remove from oven and place onto a wire cooling rack. Let cool in pan completely. For cleaner slices, place room temperature brownies into the fridge to chill; 15 to 20 minutes. Using the parchment overhangs, gently lift the brownies out of the pan.
Using a sharp chef’s knife, slice into squares and serve immediately, or store in an airtight container for up to 4 days in the fridge.