Add cream cheese and sugar to a medium mixing bowl.
Using a hand mixer, beat cream cheese and sugar on medium until smooth.
Add pumpkin puree, spices, salt and vanilla extract, mix on low until combined.
Add egg and mix on low until incorporated
Using a medium scoop or a large spoon, place pumpkin mixture on top of gingerbread mixture. 3 Dollops across and 3 Dollops down.
Take butter knife and swirl pumpkin into gingerbread batter using a back and forth movement with the butter knife.
Drizzle one Tablespoon of molasses on top and using a butter knife swirl the molasses into the gingerbread/pumpkin batter using the same back and forth motion. I swirled it going across the pan and then again up and down which made a pretty design on the top of the brownies.
Bake at 350 Degrees Fahrenheit for 40 minutes. Remove and place on wire rack to cool. Brownies should be completely cool before adding glaze.