Pumpkin Brownies

Preheat oven to 325°F. Line a 9×9″ pan with foil and spray with non-stick cooking spray. Set aside.
In a large bowl, add the boxed brownie mix, 6 Tablespoons butter, 1/4 cup buttermilk, 1 egg and 2 teaspoons vanilla. Mix until smooth. Then fold in chocolate chips. Add a Tablespoon of milk if needed to thin the batter.
In a medium bowl, add the 4 ounce package cream cheese, 1/2 cup pumpkin, 1/3 cup sugar, 1 egg, 2 teaspoons vanilla and 1 1/2 teaspoons pumpkin spice. Mix with an electric mixer until smooth and creamy. Refrigerate for 10 minutes if gets too thin.
Layer and swirl. Place 3/4 of the brownie batter in the pan and then spread the pumpkin mixture evenly on top. Add a teaspoon of milk to the remaining brownie batter then add 9 scoops of the brownie batter on top. Swirl with a knife to create a marble effect.
Bake cheesecake brownies for 45-55 minutes, or until a toothpick comes clean. Remove from the oven and allow to set 30-60 minutes before slicing. Remove foil from pan then slice with a plastic knife for a clean cut.