Preheat the oven to 350°F. Oil a 9" well-seasoned cast iron skillet with coconut oil. Make sure you get the sides and the bottom.
Combine all the brownie ingredients in a large mixing bowl and stir well. Spread 3/4 of the mixture into the skillet.
In another large mixing bowl, combine all of the pumpkin creamcheese ingredients. Use a hand mixer to beat all the ingredients until they are combined. This step can also be done in a food process or blender.
Pour the pumpkin creamcheese mixture onto the brownie layer in the skillet. Place blobs of the remaining brownie batter on top of the pumpkin creamcheese layer.
Use a pairing knife to swirl the brownie batter blobs into the pumpkin creamcheese. Alternatively, you can do what I did and use a spoon to gently combine the two layers until you are satisfied.
Bake for 30-35 minutes. The center should not jiggle when you gently shake the skillet. Let cool for 10 minutes before serving.
Cool completely before cutting if you want neat looking slices. Make sure the brownies are cool before covering and storing.