Preheat oven to 350.
Lightly spray two baking pans; set aside
Mix oats, pecans, flax, and spices in a bowl.
In small saucepan over medium heat, melt coconut oil. Add in pumpkin puree and maple syrup. Stir. Once melted and combined, remove from stove and pour over oat mixture.
Quickly stir together, then evenly spread on baking sheets.
Bake 30 minutes (switch pans, top to bottom, halfway through)
Remove from oven and let completely cool.
Once cooled: crumble and store in airtight jar for a few weeks.