Pumpkin Cake Bars (vegan, gluten free)

 Tried a new recipe from this post and was impressed! It had a great texture and was quite delicious!  It is a fall counterpart to these GF, vegan chocolate chip bars. These bars would make great travel (air or car) or lunchbox snack.  And I could see them on a brunch table or Christmas breakfast.

I swapped out the flour for ground oats and and used medjool dates instead of the sugar.  Assuming your oats are from a pure source, this should be gluten free.

Method:
Mix 1 TB flaxmeal and 2 TB water. Set aside.

Puree:
3/4 C roasted pumpkin (without skin), or canned pumpkin puree (or cooked winter squash)
1/2 C rice milk or other nondairy milk
2 pitted medjool dates

In food processor, grind 1 C oats into meal/fine flour. Add:
1 tea baking powder
1/2 tea baking soda
1/4 tea salt
1/2 tea cinnamon
1/2 tea ground ginger
1/4 tea nutmeg

Mix the dry and wet ingredients (including the flax mixture and pumpkin).

Pour into a greased 8x8" baking pan.

Now the food processor is empty, pulse crumb topping until chunky texture:
1/2 C pecans
1/4 C pitted medjool dates
1/4 C oats
2 TB coconut oil

Crumble the topping over the batter.

Bake for 25 minutes at 350 F.