• Preheat oven to 350 ℉ and line a 9-inch baking pan with parchment paper, then lightly grease it.

To melt the chocolate:

• I don't have a double boiler saucepan, so I just used a saucepan with about an inch of water in it. I brought that to a gentle boil and then placed an oven safe glass bowl snug over the top. I added my butter and chocolate chips, turned the heat to medium low, and stirred continuously as the chocolate melted. It worked great!
• If you have a double boiler pan, follow those same steps.
• Once melted, set aside until ready to use.

To make the pumpkin brownie batter:

• In a large bowl whisk the sugars, vanilla, and eggs until combined.
• Next add in flour, salt, baking powder, cinnamon sugar cookie spice, and vegetable oil. Stir until a you get a batter consistency, then divide between two bowls.
• Pour the melted chocolate into one of the bowls, then add in the cocoa powder. Stir to combine.
• In the other bowl, pour in the can of pumpkin, ground cinnamon, and pumpkin pie spice, then stir to combine.

To bake and serve:

• Add the brownie batter to prepared baking pan, then the pumpkin in another layer.
• Using a knife or rubber spatula, swirl the two batters together.
• Top brownies with white chocolate chips and bake until a toothpick inserted in the center comes out mostly clean, about 40 minutes.
• Allow brownies to cool for about 5 minutes in the pan, then carefully lift them out by grabbing the sides of the parchment paper.
• Move to baking rack to cool for another 10 minutes or so before attempting to cut into even squares. Enjoy!