Combine pumpkin and sunflower seeds in food processor and process until they are in small pieces (this step can be done by hand if needed).
Next combine all dry ingredients in medium mixing bowl. Whisk together until mixture is uniform. Then add oil and warm water. Using a spatula, mix together until all liquid has been absorbed by dry ingredients. Cover bowl with plastic wrap and leave on counter for about 1 hour (this helps to ensure that all of the water gets absorbed by the chia seeds and ground flax).
After your cracker dough has set for an hour, preheat over to 300 degrees F. While oven is preheating, line a standard cookie sheet (13″x18″) with a silicone mat or parchment paper. Place cracker dough in the center, and using a spatula gently smooth out dough until it is an even sheet. You can also cover the top of the dough with another silicone mat/parchment paper, and use a rolling pin to roll the dough out.
Once oven has come up to temperature, place your tray on the middle rack of the oven to bake. After 15 mins, pull out the tray and (using a knife or pizza cutter) gently score your crackers into the shape you want them to be. (For this recipe, the crackers were scored evenly into thirds the long way, and about 1 1/2 inches apart the short way to create rectangles). Place your cracker tray back into the oven and cook for approximately 35-40 more minutes (rotating half way through cooking time) until cracker feel hard in the center. Allow them to cool completely before breaking them apart.