Preheat your oven to 350 degrees F. Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper.

In a large mixing bowl, make chocolate brownie batter following package directions on box. Then fold in chocolate chips. Set aside.

To a separate mixing bowl, add softened cream cheese and mix until smooth with a hand blender. Stir in canned pumpkin puree, pumpkin pie spice and maple syrup and mix until well combined.

Spread about 2/3 of the chocolate brownie batter into the parchment lined baking pan and smooth it out with a spatula or spoon. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter in spoonfuls. Swirl the batters together by running a butter knife or toothpick back and forth through the pan.

Bake at 350 degrees F until a toothpick inserted into the center comes out (mostly) clean, about 40-50 minutes. I would check at 40 minutes and add time as needed from there. Let cool in the pan on a wire rack. When cool, cut into squares and and serve.