Preheat the oven to 180C/350F degrees.
Grease and line a baking or brownie tin with greaseproof paper. I use an 8 inch square baking tin, because it's easier to cut into squares!
In a medium bowl, melt the butter and chocolate chips in either the microwave or in a bain marie.
Whisk in the eggs, one at a time.
Add the baking powder, coconut flour, coconut milk, cocoa powder and salt and stir until smooth.
In another medium bowl, whisk the cream cheese until smooth.
Add the pumpkin puree, egg, pumpkin spices, and low carb sweetener. Blend until smooth.
Pour the brownie mixture into the baking tin and spread evenly.
Spoon the pumpkin cream cheese mixture on top and gently smooth over the brownie mixture.
Bake for 25-30 minutes until the top is slightly firm.
Allow to cool, then place in the fridge for at least 4 hours (overnight is better).
Cut into squares, eat and enjoy!