Preheat oven to 350F. Grease a 9” x 9” casserole dish and set aside.

Prepare the brownie mix according to box directions. Pour the batter into the prepared casserole dish.

In a medium bowl, beat together the cream cheese, white sugar, pumpkin puree and egg until completely combined.

Stir in the flour, cinnamon and pumpkin pie spice.

Spoon the pumpkin mixture onto the brownie batter and then use a spoon or spatula to swirl the two together.

Bake according to package directions, until the brownies pull away from the sides of the baking dish and an inserted toothpick comes out mostly clean.

Allow the brownies to cool before covering in chocolate or frosting.

Melt the chocolate by heating in the microwave in 25-second bursts, stirring well in between each reheating. Stir in the coconut oil to make the chocolate smoother and easier to cut later.

Pour the melted chocolate over the brownies and smooth down with the back of a spoon or an offset spatula.

Sprinkle the orange sprinkles over the melted chocolate. Allow the chocolate to set completely before cutting.