Preheat the oven to 350°F, and line an 8x8-inch baking pan with non-stick aluminum foil. Set aside.

In a large bowl, whisk together the brownie mix, vegetable oil, water and eggs. Pour the batter into the prepared baking pan.

Using a hand mixer and separate bowl, beat the cream cheese until smooth. Then add the sugar and vanilla, and beat again until fluffy.

Add the egg yolks, and mix once again just until combined. Set aside.

In a medium sized bowl, combine the pumpkin puree, pumpkin pie spice, cinnamon and salt. Add ½ of the cream cheese mixture, and stir to combine.

Take turns dolloping the cream cheese mixture and pumpkin mixture on top of the brownie mixture then use a knife to swirl it into whatever design that you prefer.

Bake for 40-50 minutes or until a toothpick comes out with only a few crumbs on it when inserted into the center of the brownies. (You want the brownies to be fudgy but the topping to be set.)

Let them cool completely for at least 2 hours then slice and serve.

See post for storage options.