First, preheat your oven to 350 degrees Fahrenheit & prepare the brownie batter according to their packaging instructions. Set to the side.
In a second bowl blend your 8 ounces cream cheese until light & creamy.
Add 1/3 cup sugar, 1 teaspoon vanilla extract, 1 large egg, & 1 tablespoon flour.
Divide the cheesecake mixture between two bowls & in the second bowl blend in 1/2 cup pumpkin, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, & 1/4 teaspoon allspice.
In a 13? X 9? pan lined with parchment paper, or sprayed with oil, pour a little over 3/4ths of the brownie batter & spread evenly.
Add dollops of the cheesecake, pumpkin cheesecake, & brownie batter on top & swirl with a toothpick to create the marbled design.
Bake your Pumpkin Spice Cheesecake Brownies for 30 minutes uncovered. Lightly cover with foil & bake for an additional 5 minutes or until a toothpick comes out clean.
Let cool & enjoy!
Keep leftovers in a loosely sealed container for 5-6 days in your fridge.