Microwave cream cheese until soft, about 20-30 seconds. Add pumpkin, sour cream, sugar, flour, cinnamon, ginger, cloves, and nutmeg. Whisk to combine well and set aside.

Preheat oven to 325. Line a 8×8 pan with foil and spray with non-stick spray. In a mixing bowl, mix flour, baking powder, and cinnamon. In a separate bowl combine butter and chocolate. Microwave at 50% power, stirring occasionally, until melted, 1-2 minutes.

Whisk sugar, eggs, and vanilla together in a medium bowl. Add melted chocolate to mixture and whisk until incorporated. Add flour mixture and fold to combine.

Reserve 1/2 cup batter (put it in the bowl you melted your chocolate in.) Spread remaining batter in prepared pan. Spread cream cheese filling evenly over batter.

Microwave bowl of reserved batter until warm and pourable, 10-20 seconds. Using a spoon, dollop softened batter over cream cheese filling, 6-8 dollops. Use a knife and swirl batter through cream cheese filling, making a marbled pattern. Bake until toothpick inserted in center comes out with few moist crumbs attached 35-40 minutes. Let cool in pan on wire rack for 1 hour.

Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into squares and serve.