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

In a small bowl, mix ½ cup canned pumpkin, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt until well blended.

In another bowl, beat 8 oz mascarpone cheese and 8 oz cream cheese with the remaining ¼ tsp salt, then mix in ¾ cup sugar, 2 tbsp flour, 1 tbsp vanilla extract, and 2 egg yolks until creamy.

In a large bowl, whisk together ½ cup flour, ½ cup cocoa powder, ¼ tsp baking powder, and ¼ tsp salt.

Mix ½ cup melted butter and ¾ cup sugar, then whisk in 2 eggs and 2 tsp vanilla. Gradually add dry ingredients and fold in ½ cup chocolate chips.

Spread half of the brownie batter into the dish, pour cheesecake mixture on top, dollop remaining brownie batter, and swirl with a toothpick.

Bake for about 45 minutes until edges are set, cool completely, and refrigerate before serving.