Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with foil or parchment paper, leaving enough overhang for easy removal. Lightly grease the lining.

Add the butter and chopped dark chocolate to a microwave-safe bowl. Heat in short intervals, stirring between each one, until completely melted and smooth. Set aside briefly to cool.

In a separate large bowl, whisk the eggs, granulated sugar, vanilla, brewed coffee, espresso granules, and salt until smooth and well combined.

Slowly add the melted chocolate mixture to the egg mixture, whisking until evenly incorporated.

Add the flour and gently stir just until no dry streaks remain. Avoid overmixing if you want especially fudgy pumpkin brownies.

Spread roughly three-quarters of the brownie batter evenly across the bottom of the prepared pan. Reserve the remaining batter.

To prepare the filling, combine the softened cream cheese, pumpkin puree, egg, granulated sugar, pumpkin pie spice, and flour. Beat until creamy and mostly smooth.

Carefully spread the pumpkin cream cheese mixture over the brownie layer.

Spoon the reserved brownie batter over the pumpkin filling. Gently spread or swirl it across the surface without completely mixing the layers together.

Bake the Pumpkin Cream Cheese Brownies until the edges are set and the center is cooked through but still moist. Begin checking around 30 minutes; depending on your oven and the depth of the layers, they may need additional baking time.

Allow the brownies to cool completely in the pan before adding the ganache.

For the ganache, place the semi-sweet chocolate chips in a heat-safe bowl. Warm the half-and-half or cream until hot but not boiling, then pour it over the chocolate.

Let the mixture sit briefly, then stir until glossy and completely smooth.

Spread the chocolate ganache evenly over the cooled brownies.

Let the ganache set before lifting the brownies from the pan and slicing them into squares.