Preheat oven to 350° Fahrenheit. Line an 8x8 pan with parchment paper, set aside.
Mix the brownie mix according to the package directions (for cake like brownies) together in a large bowl. Spread in the prepared pan and bake according to package directions until a toothpick inserted in the center comes out clean.
Remove from oven and let cool completely.
While the brownies cool, make the ganache. In a microwaveable bowl, heat the heavy cream and butter for 30-60 seconds until butter is melted and the cream is warm to the touch, but not boiling hot. Add the chocolate, submerging it completely beneath the cream for 4-5 minutes, then stir well until combined. Set aside to cool.
In a large bowl, beat together the cream cheese and pumpkin until smooth. Add the brown sugar, vanilla, pumpkin pie spice, and salt and beat until thoroughly combined.
Gently fold in the whipped cream and food coloring (if using). Spread the cheesecake mixture on top of the cooled brownies, evenly smoothing the top with a spatula.
Pour the cooled ganache over the pumpkin layer and spread it in an even layer. Chill in refrigerator for at least 2 hours before slicing into squares and serving.
Store the brownies in the refrigerator.
The calories shown are based on the brownies being cut into 16 pieces, with 1 serving being 1 brownie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**