Preheat the oven to 350° F.
Line an 8x8 baking pan with parchment paper, creating a sling, and set aside.
Sift flour, baking powder, salt, and cocoa together in a bowl and set aside.
Place butter and chocolate into a small saucepan and slowly melt on low heat. Remove from heat.
In a medium mixing bowl, whisk eggs and add agave nectar and vanilla.
Add pumpkin puree and melted chocolate mixture. Stir to combine.
Add the wet mixture to the dry and fold it until it is just combined.
Spoon into the prepared baking pan and smooth out with a spatula.
Bake for 20-25 minutes or until toothpick comes out with slightly moist crumbs.
Remove from the oven and cool completely before transferring brownies to a cutting board and slicing.
Serve at room temperature and enjoy.