Preheat oven to 350 F and liberally grease or line a 9” x 9” pan with parchment paper.

In a large mixing bowl stir together the pumpkin puree, peanut butter, vanilla and maple syrup.

Next add the oats and water. (Because different brands of peanut butters and pumpkin puree can be more wet or dry, if mixture looks a little stiff just add a few teaspoons of water at a time until mixture is loosened)

Fold in the shredded coconut, flax seed, cranberries, chocolate chips, cinnamon and pumpkin seeds. All of these inclusions are optional and feel free to nix any or add others.

Fill the pan with the mixture and top with any left-over inclusions evenly.

Bake for 25-30 minutes. Allow to cool completely before unpanning and enjoy warm or room temperature.