In a large bowl, whisk together the flour, baking powder, and pumpkin pie spice. Set aside.

In a blender, combine the cottage cheese, pumpkin puree, eggs, and vanilla. Blend until smooth and creamy.

Pour the blended mixture into the dry ingredients and gently stir until just combined. Do not overmix. The batter will be thicker than traditional pancake batter, which is normal. If it is too thick, add the milk; otherwise omit it (this will depend on the type of cottage cheese used).

Heat a buttered skillet or griddle over medium-low heat. Scoop the batter onto the skillet, then use the back of your spoon or scoop to lightly press or spread the batter into a pancake shape.

Cook the pancakes low and slow until bubbles begin to form and the edges look set and slightly crisp. These take a little longer to cook than traditional pancakes because they are so thick, so resist the urge to turn up the heat. Flip and continue cooking until golden brown and cooked through in the center.

Serve warm with butter, pure maple syrup, whipped cream, or your favorite toppings.