Preheat oven to 350 degrees F.
Grease an 8x8 inch baking pan and line it with parchment paper.
In a large bowl, add the almond flour, baking soda, and salt. Mix.
In another bowl, whisk the oil, coconut sugar, and vanilla. Add the eggs and mix until thickened and fully mixed. Then slowly, stir in the flour mixture, until just mixed. Divide the batter evenly and put into two separate bowls.
In one of the bowls, add the cocoa powder and chocolate chips. Mix.
In the second bowl, add the pumpkin puree, cinnamon, cloves, nutmeg and ginger. Mix.
Pour half of the chocolate brownie batter into the bottom of the greased baking pan. Then pour and spread half of the pumpkin batter on top of that.
Add spoonfuls of both the chocolate brownie batter and the pumpkin batter to the baking pan. Then, drag a knife through the spoonfuls of the chocolate brownie and pumpkin batter, swirling them together.
Bake for 40 minutes. Let cool for 10 minutes prior to cutting. Makes 12 brownies