Gooey Pumpkin Spice Cottage Cheese Protein Blondies

0 Prepare the pan. Preheat the oven to 350°F. Line an 8x8 baking dish with parchment paper, leaving a little overhang on the sides. Lightly grease the parchment paper to prevent sticking.
1 Blend the Cottage cheese. Add the cottage cheese to a high-speed blender or mini food processor. Blend until completely smooth and creamy, stopping to scrape down the sides with a rubber spatula as needed.
2 Combine the wet and dry ingredients. In a large mixing bowl, add the blended cottage cheese, pumpkin puree, peanut butter, vanilla and coconut sugar. Then in the same bowl add the almond flour, protein powder and pumpkin pie spice. Fold everything together using a silicone spatula until fully incorporated. The batter will be very thick but that's okay, that's what you want!
3 Add the white chocolate chips. Fold in most of the white chocolate chips, reserving a small handful for the top.
4 Transfer batter to the baking dish. Spread the batter into the prepared baking pan and smooth it into an even layer. Sprinkle the remaining white chocolate chips over the top.
5 Bake. Bake for 20-25 minutes for softer blondies, or closer to 30 minutes if you want them more firm and cakey.
6 Cool and slice. Leave the blondies in the pan to cool completely in the fridge before slicing into squares. This helps them set (they're very gooey!)