Preheat your oven to 350 degrees F and line a 8x8-inch baking pan with parchment paper.

To make the brownie batter, melt chocolate and butter in a double boiler or in the microwave until smooth; set aside.

Whisk eggs, sugar, vanilla and salt until smooth and sugar is nearly dissolved. Add warm chocolate mixture stir to combine. Add flour and fold it in evenly. Reserve ¼ cup of this batter and pour the remaining mixture into the prepared pan. Spread it out in an even layer.

To make the pumpkin swirl, whisk together pumpkin puree, sweetened condensed milk, egg, spices, salt and flour. Spoon this over the brownie batter in the pan and then dollop reserved brownie mixture on top. Use the back of a knife to swirl the two mixtures together and sprinkle pepitas over top. Bake for 30-33 minutes until a toothpick inserted in the centre comes out with just a few moist crumbs attached. Let cool completely in the pan and then refrigerate for 1 hour before slicing. Enjoy!