Preheat the oven to 350. Line a 9x9 square pan with a parchment paper sling and set aside.

In a blender or food processor, add the Sweet Thins. Pulse in 30-second increments until the cookies are ground down to a crumb. Transfer to a medium bowl.

To the bowl with the cookie crumbs, add the almond flour, coconut sugar, baking powder, and salt. Whisk to combine.

Create a well in the dry ingredients, adding the beaten egg and coconut oil into the well. Using a spoon, mix to combine until a dough forms.

Transfer the dough to the prepared pan. Press the dough into an even layer using your hands or the bottom of a measuring cup. Transfer to the oven and bake on the middle rack for 10 to 12 minutes until the crust is golden brown. Allow to cool entirely before adding the filling.

In a medium bowl, add the pumpkin, eggs, maple syrup, coconut sugar, cinnamon, ground ginger, ground nutmeg, and kosher salt. Whisk to combine until smooth.

In a small bowl, add the coconut milk and tapioca flour. Whisk until there are no clumps. Pour the coconut milk mixture into the pumpkin mixture and whisk to combine.

Once the crust has totally cooled, pour the pumpkin filling into the pan. Carefully transfer to the oven and bake at 350 for 55 to 60 minutes until the center of the bars no longer jiggles. Remove from the oven and allow to cool.

Once cooled, cut into 16 squares. To serve, top each bar with 2 tablespoons of coconut whipped cream and toasted pumpkin seeds. Enjoy!