In a mixing bowl, combine the canned pumpkin, cinnamon, ginger, nutmeg, and a pinch of salt. Mix until smooth and set aside. In another bowl, beat together the mascarpone and cream cheese until creamy. Gradually add the sugar, flour, and vanilla, followed by the egg yolks one by one, incorporating well after each addition. Finally, fold in the pumpkin mixture until just blended to create a luscious filling for your Pumpkin Cheesecake Brownies.

Preheat your oven to 325°F (162°C) and generously grease a 9x9 inch baking dish, lining the bottom with parchment paper for easy removal. In a large bowl, whisk together the flour, cocoa powder, baking powder, and the remaining salt. In a separate bowl, combine the melted butter and sugar, mixing until combined. Add the eggs and vanilla, whisking until the batter is smooth, then stir in the chocolate chips before gently mixing in the dry ingredients until just incorporated.

Reserve ½ cup of the brownie batter and pour the rest evenly into the prepared baking dish, creating a base for your layers. Next, pour the creamy cheesecake mixture over the brownie base, spreading it out gently. Finally, drop spoonfuls of the reserved brownie batter on top of the cheesecake layer and use a toothpick to swirl them together, creating a beautiful marbled effect.

Carefully place the assembled dish in the preheated oven and bake for approximately 45 minutes. The top should appear set and slightly puffed. Once baked, remove the brownies from the oven and allow them to cool completely in the pan.

Once cooled, transfer the brownies to the refrigerator to chill for at least an hour before serving. When ready to enjoy your Pumpkin Cheesecake Brownies, slice them into squares and serve chilled or at room temperature.