Combine the vegetable broth and rolled oats in a small saucepan over medium-high heat.

Bring the mixture to a boil, then reduce heat to low and simmer for 5 to 7 minutes until the liquid is mostly absorbed.

Stir in the pumpkin puree, garlic powder, and dried thyme; heat for 1 minute until well incorporated.

Remove the saucepan from the heat and gently fold in the cottage cheese until the mixture is creamy and uniform.

Season with sea salt and ground black pepper to taste.

Transfer the oatmeal to a bowl and garnish with toasted pepitas before serving.