Preheat oven to 325° and line a 8x8 pan with parchment paper. Set aside.
In a large bowl, make the brownies. Combine SunButter, pumpkin, maple syrup, coconut sugar, vanilla, and pumpkin pie spice. Stir well. Add in the cacao powder and mix until combined. Fold in the chocolate chips and scoop into the prepared pan. Mixture will be thick. Spread as evenly as possible.
In a small bowl make the swirl topping. Combine the pumpkin, maple syrup, SunButter, and pumpkin spice. Stir until smooth and drop spoonfuls on top of the brownies. Space evenly apart and then, using a butter knife, swirl the mixture with the brownies. You may need to go back and forth a couple times to swirl evenly.
Bake 25-27 minutes. Don't over bake or they won't be as fudgy.
Keep any leftovers covered in the fridge.