Start by making the 5-minute Chocolate Tahini Sauce and set it aside.

Grind rolled oats in a mini blender.

Preheat the oven to 350 F (175 C).

Add ground rolled oats, chickpeas, pumpkin puree, maple syrup, pumpkin pie spice, and salt (if using) to the food processor and process until smooth and creamy. If the mixture is too stiff, add 1-2 tablespoons of water and process again. It should be thick but not stiff. Give the batter a taste. If you desire more sweetness or more spice, add another tablespoon of maple syrup or a few pinches of pumpkin pie spice.

Take a parchment-lined 8x8- or 9x9-inch baking pan and carefully spread evenly across the bottom.

Put dollops of Chocolate Tahini Sauce on top of the pumpkin mixture. Use the backside of a spoon to carefully spread the sauce evenly across the top. If using, add optional chopped pecans and dark chocolate chips and gently press into the top of the mixture with the same spoon.

Bake in the oven uncovered at 350 F (175 C) for 25 to 30 minutes.

Remove from the oven and allow the brownies to cool completely. This will help them to set up.

Leftovers can be stored in a covered container in the refrigerator for up to 4 days. These vegan brownies are freezer-friendly for up to 4 months.