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To make the pumpkin puree you can either steam, boil or roast your pumpkin. I find the steaming method the quickest.
To steam your pumpkin or squash, very carefully open your pumpkin, scoop out the seeds and chop into large chunks. Place into steaming basket or pot filled with little water, cover and steam until tender. It takes anything between 10 to 20 minutes. Leave to cool down, scoop out the flesh away from the skin or if the skin looks nice you can keep it on and blend until smooth.
Preheat the oven to 400 °F (200 °C)
Line 9" square baking dish with large piece of baking paper.
Blend 2 cups of pumpkin puree with medjool dates and coconut oil and set aside.
In a large bowl whisk together oats, coconut, baking powder, cinnamon, cardamom, ginger, cloves and salt.
Add pumpkin mix and chopped walnuts and mix well together.
Spoon the mixture into prepared dish, sprinkle with pumpkin seeds and bake for about 30-40 min until browned around the edges.
Cut into squares and enjoy!
Store in a fridge.