Place almonds in a food processor (or coffee grinder) and pulse until no large chunks remain. Transfer to a medium mixing bowl.
Add pumpkin puree, dates, water and vanilla to food processor. Puree until smooth, stopping to scrape down sides as needed.
Add cacao, cinnamon, baking powder, baking soda and flax to ground almonds. Stir to combine. Add pumpkin mixture and stir until thoroughly combined. Let sit for 3 minutes. Consistency will be a thick dough.
Pour into a non-stick or lightly greased 9x9 inch pan. Use a spatula or wet hands to spread evenly. Bake for 30 minutes.
Let cool, cut into 9 squares and enjoy!
Notes
These can also be made with sweet potatoes. Simply steam sweet potato (with the skin on) and carefully blend using an immersion blender. Use 1 cup of pureed sweet potato in place of the 1 cup of pumpkin puree.