Preheat oven to 350 degrees. Line a 9-inch square pan with foil. Spray the foil with non-stick baking spray.
In a small mixing bowl, add the cream cheese and sugar. Beat with a hand mixer until it’s smooth and creamy.
Add in the pumpkin, flour, spices, and egg white. Beat until well combined. Set aside.
In a large bowl, add the brownie mix, vegetable oil, water, eggs, and the extra egg yolk from the pumpkin swirl batter.
Beat until the batter comes together and the eggs are well incorporated.
Set aside a ½ cup of the brownie mixture and pour the remaining mixture into the prepared baking pan. Spread the batter out to the edges of the pan.
Add the pumpkin swirl mixture by the spoonful all over the top of the brownies.
Add the remaining brownie batter in dollops on top of the pumpkin swirl. Using a butter knife or skewer, swirl the batters together until the top creates a nice swirl pattern.
Bake for 30-35 minutes or until a toothpick inserted in the center of the brownies comes out clean. Cool completely before cutting.