In a medium bowl, combine flour, brown sugar, cinnamon and salt.

Cut in butter using a pastry blender or your fingers until well-combined and crumbles are pea-sized. Press crumbles together to make large quarter-sized chunks.

Set aside in refrigerator.

Preheat oven to 350º. Line a 9-inch square baking pan with parchment paper.

In a medium bowl, beat cream cheese with an electric mixer until smooth.

Add pumpkin, eggs, sugar, cinnamon, ginger and nutmeg and beat until well combined. Set aside.

Melt 1 stick of butter in a large microwaveable bowl.

Stir in sugar until combined

Stir in cocoa powder, vanilla, baking powder and salt.

Add the eggs and beat until smooth

Add the flour and mix until just combined.

Spread brownie batter into prepared baking pan. Smooth with a spatula.

Spread pumpkin cheesecake batter over the top of brownie batter. Smooth with a spatula.

Sprinkle crumb topping evenly over the top of pumpkin cheesecake layer.

Bake for 40-50 minutes until a toothpick inserted into pumpkin cheesecake layer comes out clean.

Let cool completely. Cut into squares and serve with caramel sauce.