On the stove, gently melt coconut oil and ghee.
In food processor, add pumpkin, spices, coconut flour, salt and maple syrup. Pour melted coconut oil and on top and blend for 30 seconds.
Line a square 8×8 brownie pan with parchment paper. Scoop the bar filling into the pan and use a spatula to smooth it out. Bake for 25 min at 350°.
Remove from oven, let cool, cover and put in fridge until completely chilled; about 3 hours.
Cut into bars and enjoy!
Note: The original recipe used manna and coconut oil, which was substituted here for ghee and applesauce as the binder for the bars.