Preheat oven to 350F. Line an 8x8 square brownie pan with parchment paper.
In a food processor (or by hand) combine melted coconut oil, honey, 4 eggs, coconut flour, cocoa powder, water, vanilla and sea salt. Blend the batter until completely smooth.
In a separate bowl, combine: pumpkin puree, 1 egg, 2 T coconut oil, 2 T coconut sugar, 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp nutmeg to make the pumpkin swirl.
Pour the brownie batter into the prepared pan and spread in an even layer. Spoon dollops of the pumpkin swirl over the brownie batter, then use a butter knife and cut through to create a marbled look.
Bake for 30-35 minutes until a knife when inserted comes out clean. Allow to cool completely before serving.