Preheat oven to 350 degrees. Line a large baking sheet with a sheet of parchment paper.
In a large mixing bowl, mix together with a large spoon the flour, oats, ground flaxseed, pumpkin pie spice, sea salt and baking soda. Set aside.
In a small bowl, whisk together the pureed pumpkin and maple syrup.
Add the pumpkin and maple syrup mixture to the larger bowl with the oats mixture. Mix everything well. Add the chopped walnuts, chopped medjool dates and shredded coconut to the mixture, and mix everything well.
Using a tablespoon, place cookie dough on the parchment covered baking sheet, placing about a tablespoon and a half of the dough for each cookie and placing cookies an inch or so apart.
Bake for about 18 minutes and remove from the oven. Allow the cookies to cool before storing them in a covered container for up to 5 days.
