Preheat the oven to 350°F (176°C) and grease a 9-inch square pan.
In a large mixing bowl, whisk the 1 ½ cups oat flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp salt, 1 tsp cinnamon, and 1 tsp nutmeg until well combined.
Add the 30 oz of chickpeas and 1/3 cup melted coconut oil to a food processor and puree until smooth and creamy. There shouldn’t be any visible pieces of the chickpeas.
Add the 1 cup of pumpkin puree, 4 dates (drain the water and remove pits and any hard ends), 2 tsp vanilla extract, and ¼ cup plus 2 tbsp maple syrup and process until all of the ingredients are completely blended.
Carefully remove the blade in the food processor and use a spatula to scrape the pumpkin mixture into the bowl with the flour. Add the chocolate chips and stir until just combined. Don’t over mix it.
Spread the mixture evenly into the baking dish and bake for 25 to 30 minutes or until a toothpick comes out clean and the surface is lightly cracked. Let cool on a rack.
Store in the refrigerator for up to 5 days or freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator.