Preheat your oven to 325 degrees
In a large bowl, whisk 4 eggs, 1 cup of vegetable oil, 1/4 cup of water and 2 teaspoons of vanilla extract until combined
Add 2 1/4 cups of granulated sugar and mix to combine
Place a large mesh sifter over the bowl and add 1 2/3 cups of all purpose flour, 1 1/4 cups of cocoa powder, 1 cup of confectioners sugar and 1 teaspoon of salt into the sifter
Sift the dry ingredients into the wet ingredients
Mix until just combined
Fold 2/3 cup of milk chocolate chips into the brownie batter
Grease an 11"x15"x1" baking sheetÂ
Transfer the brownie batter into the greased baking sheet and use a spatula to even the batter throughout the baking sheet
In a medium bowl, mix 4 ounces of room temperature cream cheese, 1/2 cup of pumpkin puree, 1 egg, 2 tablespoons of granulated sugar and 1 teaspoon of pumpkin spice until fully combined and smooth
Use a large spoon to drop the pumpkin cream cheese mixture onto the brownie batter
Use a butter knife to swirl the pumpkin cream cheese mixture throughout the brownie batter in a marble like pattern
Bake in a 325 degree oven for 35-40 minutes. The brownies are done when they begin to slightly pull away from the sides of the baking sheet and a toothpick comes out with just a few crumbs on itÂ
Allow the brownies to cool (on the sheet pan) on a cooling rack for 30 minutes before slicing
Store in an airtight container at room temperature