In a food processor, add all ingredients except oats and 2 tbsp pumpkin seeds. Puree until well combined, scraping down the bowl as needed. en add oats and pulse through several times to incorporate. Add the pumpkin seeds, and pulse in again, just to slightly incorporate but keep some texture. If possible, refrigerate for about hour. When ready to bake, preheat oven to 375°F. Take scoops of mixture (about 1–1 tbsp), and place on a baking sheet lined with parchment paper. Bake for 17–20 minutes, until golden on just rm to the touch (do not over-bake, they will dry out). Remove, and serve with pasta and tomato sauce, or with baked potatoes. Makes 18–20 balls, serving 4-5.