Start by preheating your oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper to make removal easier later.

In a food processor, blend the cottage cheese until it becomes smooth and fluffy, which should take about 1-2 minutes. Keep it in the processor until you're ready to use it.

Transfer the whipped cottage cheese to a mixing bowl. Add the peanut butter along with the remaining dry ingredients. Use a fork or a silicone spatula to mix everything together until well combined. The batter will be quite thick, much thicker than typical brownie mixtures.

For the pumpkin cream cheese layer, place the cream cheese in a small microwave-safe bowl and microwave it for 30 seconds until it softens. Then, add the pumpkin puree and the remaining ingredients, mixing with an electric mixer or a fork until the mixture is smooth.

Since the brownie batter is very thick, the pumpkin cream cheese won't swirl in like it would in traditional brownies. Spoon the pumpkin cream cheese on top of the brownie base and gently fold sections of it into the brownie batter using a spoon or spatula until they are slightly mixed. Smooth the top with the back of a spoon or spatula to create an even layer.

Bake the brownies in the preheated oven for 20-30 minutes for a fudgy texture, or 35 minutes for a cakey texture.

After baking, let the brownies cool in the pan for the best results. If they seem too gooey, you can place them in the fridge for 10-15 minutes to help them set. Once cooled, slice them into squares and enjoy!