To create the pumpkin layer, beat the cream cheese with 3 1/3 tbsp (50 g) of sugar in a bowl. Add the pumpkin puree and beat very well. Successively add the egg, flour, vanilla essence and cinnamon, stir well again.
For the dough melt the butter and chocolate in a water bath until homogeneous. Remove from the heat and mix with the sugar, vanilla, the eggs (one at a time), and whisk well after each. Finally, add the flour, baking soda and salt that have been premixed together.
Add 1/2 of the brown dough in pre-buttered rectangular trays with 8″ (20 cm) sides. Top with the pumpkin mixture and pour the rest of the brown dough on it. Stir the dough with a sharp knife slowly, so the colors mix a little bit and make it look more attractive.
Put the pumpkin brownies to bake for about 30 minutes, in a preheated oven at 356°F (180 °C). Let the ready brownies cool and serve them cut into squares.