Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

In a large mixing bowl, combine the oats, raisins, walnuts, sunflower seeds, flax seed, cinnamon, and salt. In a separate bowl, whisk together the pumpkin puree, banana, applesauce, grapeseed oil, and maple syrup. Stir the wet ingredients into the dry until thoroughly incorporated.

Form the mixture into tightly-packed cookie shapes about ½-inch thick using a scant ¼-cup (packed) per cluster. Arrange the clusters at least 1 inch apart on the baking sheets. Bake for about 20 minutes or until lightly browned and firm to the touch. Cool completely and store in an airtight container at room temperature.