• Preheat oven to 350 F. Line a 8x8 pan with parchment paper and spray.

Brownie:

• Start by melting the butter and ⅓ cup of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted. Whisk in cocoa powder.
• In a medium mixing bowl, mix melted butter/chocolate with sugars. Add the egg and vanilla and mix again.
• Whisk in salt and flour. Pour batter into the bottom of the baking pan.

Pumpkin Cookie Dough:

• Measure out ⅓ cup (80g) of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like ¼ cup (60g).
• In another medium mixing bowl mix together butter and sugars. Add the pumpkin, egg yolk and vanilla and mix again.
• Add baking soda, salt, cinnamon, pumpkin spice, cornstarch and flour and mix again until completely combined. Fold in chocolate chips. The batter will be sticky.
• Take large spoonfuls or handfuls of the pumpkin dough and place it on top of the brownie batter. You don't want to completely cover the top, but most of it will be. Scatter a few extra chocolate chips along the top if desired.
• In a small bowl mix together 1 tablespoon of sugar and ¾ teaspoon of pumpkin spice. Sprinkle it over the top of the brownie/cookie dough.
• Bake for about 28-33 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Then allow them to sit and firm up while they cool.