Preheat oven to 400 degrees. Prepare a 9" X 13" baking pan by coating it with nonstick cooking spray.
In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick). Using a spatula, spread batter into pan and set aside. (I sprayed my spatula with PAM to make this a little easier.).
Dissolve powdered coffee creamer in the water. Combine softened cream cheese with Splenda, coffee-creamer mixture, and vanilla extract. Mix vigorously until completely blended, smooth and lump-free.
Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it into the batter. (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!)
Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.
**NOTE** - If you have liquid sugar free/fat free coffee creamer, use 2 tablespoons, omitting the powdered creamer and water.