Step 1

Heat oven to 350°F. Line 9-inch square pan with foil; spray bottom and sides of foil with cooking spray. Make brownie batter as directed on box. Spread in pan. Bake brownies 24 to 26 minutes or until brownies are set around sides and toothpick inserted in center comes out almost clean. Cool 10 minutes.

Step 2

In medium bowl, beat cream cheese and pumpkin with electric mixer on low speed until blended. Beat in egg, sugar, cinnamon and nutmeg until well mixed. Gently pour and spread evenly over slightly cooled brownies.

Step 3

Bake 25 to 30 minutes or until edges of pumpkin layer are set and center is nearly set. Cool completely, about 1 hour 30 minutes.

Step 4

In medium microwavable bowl, microwave whipping cream uncovered on High 50 to 70 seconds or until hot but not boiling. Stir in chocolate until mixture is smooth; let stand 5 minutes to cool and thicken slightly.

Step 5

Spread ganache topping evenly over fully cooled brownies in pan. Top with sprinkles. Refrigerate uncovered until set, about 2 hours. Using foil to lift, remove brownies from pan. Cut into 4 rows by 4 rows. Store covered in refrigerator.