Preheat the oven to 350 degrees. Grease an 8x8 baking pan and line it with parchment paper. Set aside.
In a mixing bowl or mixer, whisk the eggs. Add in the maple syrup, pumpkin puree, peanut butter, and vanilla extract. Whisk until well combined.
Add the pumpkin spice and baking soda, and mix again. Then, add in the almond flour and cocoa powder. Make sure to work through any chunks and mix to combine well. A hand mixer works best, but you can also use a rubber spatula! Finally, fold in the chocolate chips.
Pour the batter in the prepared pan and shake to even it out. Drizzle extra peanut butter on top of the batter and use a knife to swirl and marble it with the brownie batter. Sprinkle a few extra chocolate chips on top.
Bake for 30 minutes. Remove from oven and let cool. Sprinkle the baked brownies with flaky sea salt. Cut into 12 squares and enjoy!
Storage: keep in the fridge for 2-3 days or freeze for up to 2 weeks.