Line the inside of a slow cooker with non-stick foil.
Mix the melted butter, sugar, eggs, vanilla, cocoa, flour, and salt together in a large bowl.
Fold in the chocolate chips.
Pour the batter into the slow cooker.
Mix all of the pumpkin cheesecake swirl ingredients together using an electric hand mixer.
Drop the pumpkin cheesecake mixture on to the brownie batter in large tablespoons.
Use a butter knife to swirl the pumpkin cheesecake into the brownie batter.
Cover and slow cook on low for 4-6 hours.
Remove the brownies in the foil from the crock pot.
Slice and serve.
To make this recipe in an oven, follow steps 2 and 3, then pour the brownie batter in a greased 9"x13" baking dish. Follow steps 5-7 preparing the pumpkin cheesecake mixture and swirling it into the brownies in the baking dish. Place the brownies in a 325°F oven for 45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for at least 30 minutes before slicing the brownies and removing them from the baking dish.