Preheat a small dry skillet over medium. Add the oats and chopped pecans and toast, stirring frequently, until fragrant and lightly browned, 5–7 minutes. Transfer to a bowl and set aside to cool.
While the nuts and oats cool, place the cottage cheese in a medium mixing bowl. Fold in the pumpkin puree, maple syrup, cinnamon, vanilla extract and salt. Use a whisk or an immersion blender for 20–30 seconds to make the mixture extra creamy but still textured.
Taste and adjust for sweetness or spice: add a little more maple syrup if you prefer sweeter bowls or a pinch more cinnamon for warmth.
Chop the apple into bite-sized pieces. If you like softer fruit, toss the apple with a teaspoon of lemon juice to keep it bright and prevent browning.
Divide the pumpkin-cottage mixture among four bowls. Scatter the toasted oats and pecans over each bowl, then top with diced apple.
Finish each bowl with a 1/2 tablespoon drizzle of maple syrup and a light dusting of extra cinnamon. Taste and add a pinch of flaky sea salt if you like a contrast to the sweet flavors.
Serve immediately for crisp texture, or chill for 10–15 minutes for a slightly thicker, melded flavor before serving.