Lightly whisk together the flour, baking powder and salt in a bowl. Keep aside. Line an 8” x 8” or a 10” x 7” baking tin with parchment paper.
In another larger bowl, beat together the melted butter, sugar and vanilla extract. Add the eggs, one at a time, beating well till properly incorporated. Add the flour mixture and mix till just combines. Do not over mix.
Transfer half of this batter to the now empty flour bowl. Mix in the cocoa powder into one half of the batter. Into the other half, mix in the pumpkin puree and the powdered spices (cinnamon, nutmeg, ginger and cloves).
You will now have two batters, a chocolate batter and a spiced pumpkin batter. Drop alternate dollops of the chocolate batter and the pumpkin batter into prepared baking tin. Draw a spatula or butter knife through the dollops and the chocolate batter in a swirling pattern a couple of times.
Alternatively, scrape the chocolate batter into the baking tin. Then drop tablespoons of the pumpkin batter in dollops on top of this. Create a swirling patterns with a spatula.
Bake at 180C (350F) for about 45 minutes or till a skewer comes out clean. Cool completely in the pan. Cut into squares and serve. Transfer to a tightly sealed container. It should keep at room temperature for a couple of days and longer if refrigerated.