Preheat oven to 350 F. Line a loaf pan with parchment.
In a large bowl whisk together flour, baking powder, pumpkin pie spice, cinnamon, and salt.
In another bowl combine maple syrup, vanilla, eggs, and melted coconut oil.
Add wet to dry ingredients and stir until just combined. Add rolled oats and pumpkin puree and fold in.
Pour batter into prepared pan and bake for about 45 minutes until a toothpick inserted in the center comes out clean. Let loaf cool in pan for 10 minutes, then invert onto a wire rack. Remove parchment.
Beat together cream cheese and maple syrup until smooth. Spread over cooled loaf.
In a skillet dry roast the rolled oats and pumpkin seeds over medium heat for about 5 minutes. Set aside. Turn heat to low and melt the coconut sugar, while stirring, until pale and creamy. Add the toasted seeds and stir to combine.
Spread on a piece of parchment. Once fully cooled break into small bits and sprinkle over cream cheese frosting.
Because of the cream cheese, the loaf should be stored refrigerated.