Preheat oven to 350°F (175°C) and grease an 8x8 inch square baking pan.

In a medium mixing bowl, whisk together melted butter, 1 cup sugar, vanilla extract, and 2 eggs until well incorporated.

Fold in the flour, cocoa powder, and salt until just combined to create the brownie base.

Reserve 1/2 cup of the brownie batter and spread the remaining batter evenly into the prepared baking pan.

In a separate bowl, beat the softened cream cheese, pumpkin puree, 1 egg, 1/3 cup sugar, and pumpkin pie spice until smooth and creamy.

Spread the pumpkin cheesecake mixture evenly over the brownie layer in the pan.

Drop small dollops of the reserved 1/2 cup brownie batter onto the pumpkin layer.

Using a thin knife or skewer, gently swirl the brownie dollops into the pumpkin layer to create a marbled effect.

Bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.

Remove from oven and allow to cool completely in the pan on a wire rack before cutting into 16 squares.