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Preheat oven according to box mix (325°F for Ghirardelli). Spray an 8x8-inch baking pan with nonstick spray. Set aside.
In a medium bowl, make the brownie mix according to the directions on the box. Add the chocolate chips to the brownie mix and set aside.
In a medium bowl, mix the pumpkin, cream cheese, sugar, and pumpkin pie spice together until very smooth.
Pour half of the brownie mix into the prepared pan and spread out so the entire bottom of the pan is covered.
Spoon the pumpkin filling onto the brownie batter in chunks or spread it out evenly, then cover the pumpkin with the rest of the brownie batter and smooth out the top.
Bake for 50 minutes, checking for doneness with a fork. Let the brownies cool before slicing and serving.