Preheat the oven to 350ºF and grease a 9X13-inch glass baking pan with non-stick spray.
Whisk together melted butter, sugar, and vanilla extract in a large bowl. Add in eggs and egg yolks one at a time whisking well after each addition. Whisk in the cocoa until well combined.
Lastly whisk in the flour, baking powder, and salt and pour the batter into the prepared baking pan.
Bake in preheated oven for 32-35 minutes or until top isn't wet and it starts to pull away from the sides of the pan.
Remove from the oven and let cool while you make the toppings.
When ready to assemble the cake, add the Pumpkin Whipped Cream to a piping bag fitted with a piping tip of your choice ( I used a Wilton #21-star tip) and pipe in a pretty pattern on top of the brownies. Repeat with the Whipped Chocolate Ganache.
Refrigerate until ready to serve. Enjoy!
Whipped Chocolate Ganache:
Place the whipping cream in a saucepan and heat over low heat until just under boiling. Take off the heat.
Quickly add in the chocolate chips and butter and let stand for 1 minute. Whisk until all the chocolate chips and butter have melted and the mixture is smooth.
Refrigerate for 1 hour or until ready to assemble the cake.
Once the brownies have cooled, remove the ganache from the refrigerator and use a handheld electric mixer on high speed to whip the ganache into frosting consistency. Use immediately.
Pumpkin Whipped Cream:
Add the whipping cream and pudding mix to a medium-size mixing bowl and beat with a handheld electric mixer on high speed until soft peaks form.
Add in the confectioner's sugar and beat until stiff peaks form.
Turn off the mixer and gently fold in the pumpkin puree and cinnamon. Use immediately.