Preheat the oven to 350F. Line an 8x8-inch baking dish with parchment paper, leaving overhang over the sides to make it easier to lift the brownies out of the pan after baking.

In a large mixing bowl, combine the brownie mix and pumpkin puree. The batter will be thick. Fold in ¾ cup of the chocolate chips.

Scoop the brownie batter into the prepared baking dish and spread out evenly. Sprinkle the remaining ¼ cup of chocolate chips over top of the brownies.

Bake at 350F for 22-25 minutes until they are setting up around the edges. A toothpick inserted into the center will still come out with brownie batter stuck to it because these brownies are very fudgy.

Remove the brownies from the oven and allow to cool in the pan for 10 minutes. Lift the brownies out of the pan by holding the sides of the parchment paper. Cool on the counter for another 10-15 minutes.

Use a sharp knife to cut the brownies into 9 squares. The brownies will be rich and gooey.