Preheat oven to 350F. Line a baking sheet with parchment paper.
In a food processor, blend dates, pumpkin puree, melted coconut oil and vanilla until smooth. Set aside.
In a large bowl, mix together your flour, oats, baking soda, cinnamon, nutmeg, cardamom, ginger and salt.
Add your pumpkin/date mixture to the bowl with your dry ingredients. Knead the dough with your hands until it all comes together.
Shape the dough into 18 cookies, about 1/8 cup each. Place on the prepared sheet. They don't spread a lot, so don't worry about putting them too close to one another.
Bake for 8-10 minutes. Let them cool for 5 minutes before eating (if you can wait that long)!
Let them cool completely before adding the chocolate drizzle. Simply heat the chocolate and coconut oil in a small saucepan over low heat or in the microwave until completely melted. Drizzle on top of the cookies and top with a few pepita seeds (optional).