For best results, cut parchment paper and place on the bottom of an 8 inch square baking pan (or you can also spray or grease the bottom of the pan).
Beat softened cream cheese and sugar together with mixer on low speed, until smooth; add pumpkin and egg; beat until blended. Set aside.
Make brownie kit following directions on the package except use only one egg (the second egg will be used in with the pumpkin mixture). Pre-heat oven to 350° F (or 325° F for dark or non-stick pan).

♥ Spread 3/4 of the brownie batter on the bottom of the pan.
♥ Spoon pumpkin filling over the brownie batter.
♥ Dab the rest of the brownie batter on top of the pumpkin filling.
♥ Using a knife swirl through all layers to create a marbled effect.

Bake 40-45 minutes or until toothpick inserted 2 inches from the side of pan comes out almost clean. Cool completely. Cut to desired size brownies. Wrap & store in refrigerator. Brownies freeze beautifully up to 4 months. If you wrap and freeze them individually, they'll be ready to pop in a lunch box!