Preheat your oven to 325°F (160°C). Grease a 9x9-inch baking dish and line it with parchment paper.

In a small bowl, combine 1/2 cup canned pumpkin, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt. Stir well and set aside.

In a large mixing bowl, beat 8 ounces mascarpone cheese and 8 ounces cream cheese with 1/4 teaspoon salt until creamy. Gradually add 3/4 cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla, mixing until combined. Beat in 2 egg yolks one at a time.

In a separate bowl, whisk together 1/2 cup flour, 1/2 cup cocoa powder, 1/4 teaspoon baking powder, and remaining 1/4 teaspoon salt. In another bowl, blend 1/2 cup melted butter and 3/4 cup sugar. Add 2 eggs and 2 teaspoons vanilla, then incorporate the dry ingredients and fold in 1/2 cup chocolate chips.

Spread half the brownie batter in the prepared dish, dollop pumpkin cheesecake on top, and spoon remaining brownie batter over the cheesecake. Use a toothpick to swirl the layers.

Bake for 45 minutes, or until set and a toothpick comes out mostly clean with a slightly soft center.

Allow brownies to cool completely in the pan on a wire rack. Chill in the refrigerator for at least an hour before slicing.