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Preheat the oven to 350 degrees F/175C. Grease a 9x13 square baking dish. Set aside.
In a large mixing bowl, add dairy free milk, pumpkin puree, maple syrup, and vanilla. Whisk well to combine until no chunks remain.
Into the same bowl, add oats, ground flaxseed, baking powder, salt, ground cinnamon, ginger, nutmeg, allspice, and cloves. Whisk to combine. Add pecans, if adding, and stir together.
Pour the oat mixture into the prepared baking pan. Using a spatula, gently smooth into an even layer.
Place into the oven and bake for 40 to 50 minutes or until the edges are slightly browned and the corners will be pulling away from the pan. Remove from the oven and let it cool completely before cutting.
You can serve as-is or with toppings of your choice. Can be served warm or chilled. Store leftovers covered in the refrigerator for up to 5-7 days.