Preheat your oven to 325°F (163°C) and prepare a 9x9-inch baking dish with parchment paper.

In a bowl, combine canned pumpkin, cinnamon, ginger, and nutmeg until mixed thoroughly.

In a separate bowl, beat together mascarpone and cream cheese, then add sugar, flour, and vanilla extract.

Incorporate egg yolks one at a time and combine with the pumpkin mixture, reserving 1/2 cup.

In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.

Combine melted butter and sugar in another bowl, then add eggs and vanilla extract.

Mix the dry ingredients into the wet ingredients until just combined.

Spread half of the brownie batter in the prepared dish, layer with pumpkin cheesecake mixture, and swirl reserved brownie batter on top.

Bake for about 45 minutes, until edges are set and a toothpick comes out with a few moist crumbs.

Allow to cool completely in the pan, then refrigerate for at least an hour before slicing.