Preheat oven to 350F. Grease a 9x9 inch brownie pan with olive oil spray and set aside.
For the crust: Place oats, muscovado (or brown sugar), flour, salt, oil and almond milk in a food processor or high powered blender. Blend until it forms a grainy paste (like wet sand). You may need to scrape down the sides a few times. Press crust mixture evenly into greased pan and bake at 350F for 15 minutes. Set aside to cool.
For the filling: Place Tofutti cream cheese, pumpkin, pumpkin spice, vanilla extract, and almond milk in a high powered blender and blend until smooth. Add powdered sugar 1/4 cup at a time until smooth. Add arrowroot powder and blend for a few more seconds. Scrap down the sides as needed during blending. Scoop pumpkin mixture onto crust and smooth the top with a spatula to even out. Bake at 350F for 40-42 minutes. Top will be golden.
Let cool for 30 minutes and refrigerate overnight. Cut bars into 36 squares after refrigerated. Top each square with one whole pecan.