Begin by melting the chocolate in a microwave safe dish. Let cool just a little and add the coconut flour, cocoa and eggs and mix right away so the eggs do not cook. Set aside.
In a mixing bowl, combine the pumpkin puree, cream cheese, coconut sugar, cinnamon and the one egg.
Grease and place parchment paper in an 8 x 8 baking dish. Pour in 2/3 of the chocolate mixture followed by all but a little of the pumpkin mixture. Cover the pumpkin layer with the remaining chocolate. Finish by dolloping the remaining pumpkin mixture in 3 x 3 pattern. Take a toothpick or a chopstick and run it in one direction through these pumpkin dollops.
Bake in a 325 degree oven for x minutes. Let cool a little before cutting.
Serve and enjoy!
Recipe adapted from Bakerita - https://www.bakerita.com/pumpkin-cheesecake-brownies-gluten-free-refined-sugar-free/