drain and rinse the can of chickpeas. if you see any skin peeling off, you can either throw them out or leave them (i've done both, and it's about the same)
add the chickpeas in a food processor, and blend until texture resembles wet sand. add pumpkin puree and blend until completely mixed.
add the puree to a (preferably non stick) pan, and start cooking on low to medium heat.
slowly add and mix in the oil until fully incorporated.
then, stir in the maple syrup and sugar until fully incorporated.
continue cooking over low to medium heat, stirring continuously, until texture once again resembles stiff wet sand and can pile onto itself, ~40 min
you don't have to hover over the stove the entire time, but you will want to make sure it's not sticking to the bottom or burning (maybe every ~5-10 min?)
when paste is ready, remove from heat and stir in the desired amount of pumpkin spice, to taste.
allow to cool completely before using.