Preheat the oven to 375˚F. Line an 8x8-inch baking pan with parchment paper.
To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
Carefully remove the brownies from the pan, then cut into squares.
Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.