Preheat the oven to 350F.

Butter and line a 9-by-13-inch metal baking dish with parchment paper

In a small saucepan, melt the butter over low heat.

Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)

Set chocolate mixture aside to cool.

Sift the flour and cocoa powder into a small mixing bowl. Set aside.

In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.

Using a rubber spatula, fold the cooled chocolate into the egg mixture.

Add the flour and cocoa powder and fold it in quickly but gently with the rubber spatula so that you don't deflate the air that's been incorporated into the eggs.

Pour the batter into the prepared dish and smooth the top with a spatula.

Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.

Let cool completely on a wire rack before topping with pumpkin cream.

In a large bowl, combine the mascarpone cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.

Add the sugar, salt, vanilla bean paste, pumpkin puree, and spices. Continue to beat on medium speed until soft peaks form, about 1-2 minutes.

Top the cooled brownies with the pumpkin cream. Use a spatula evenly distribute the cream into an even layer

Using a fine mesh sieve dust the top of the brownies with cinnamon

Cut into pieces and serve or store in the fridge until ready to serve