Preheat the oven to 375. Spray an 8x8 baking pan and set it aside.
Drain and rinse the dates and place them in a food processor along with the remaining pumpkin filling ingredients. Blend until smooth, scraping down the sides of the bowl as needed. This may take up to 5 minutes. Set aside.
For the oat crumble combine oats, almond meal, cinnamon, baking soda, and salt in a medium sized bowl. In a smaller bowl whisk together the melted coconut oil and maple syrup. Add the coconut oil/syrup mixture to the oats and stir to combine. Note: The oat crumble should hold together when pressed between your fingers. If it is falling apart, add a little more oil to the mixture.
Pour half of the oat crumble on the bottom of the prepared baking sheet and press down. Top with the pumpkin filling, smoothing even with an offset spatula. Finish by sprinkling the remaining oat crumble evenly over the top and press down lightly.
Bake for 25-30 minutes until the crumb is golden brown. Remove from oven and let cool completely. For best results, let the bars cool down to room temperature and then chill them in the refrigerator for an additional hour so that the bars set completely. Once chilled, cut into 9 even pieces.