Preheat oven to 375°F (190 C). Line 15 x 10-in. (38 x 25 cm) baking sheet with foil or parchment paper, leaving a 2 inch (5 cm) overhang; set aside. Combine flour, baking soda and salt in medium bowl; set aside.
Combine seeds, dried fruit and oats in large bowl; set aside.
Beat margarine with sugars in large bowl. Beat in pumpkin puree and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and 2 cups (500 mL) seed mixture. Spread into prepared baking pan. Top with remaining 1 cup (250 mL) seed mixture and gently press into dough.
Bake 20 minutes or until edges are golden. Cool in pan on wire rack 20 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 24 bars.
Nutrients per bar: 240 calories, 13 g total fat (1.5 g saturated fat), 4 g protein, 28 g carbohydrate (3 g fibre, 15 g sugars), 180 mg sodium