Preheat the oven to 450Ãƒâ€šÃ‚ÂºF.
Cut sugar pumpkin in half, place cut side down on a baking sheet, and bake for 45 minutes.
In a large bowl, combine bulgur wheat and water, and set aside for 20 minutes.
When pumpkin is done baking, remove seeds and stringy pulp, and scoop out pumpkin meat (about 4 cups).
In a food processor fitted with a chopping blade, blend [1/2] of yellow onion for 30 seconds.
Add pumpkin, and blend for 30 seconds.
Add bulgur, salt, black pepper, cinnamon, allspice, ginger, paprika, and turmeric, and blend for 1 minute. (You can do this in batches if your food processor won't hold all of bulgur and pumpkin at once.)
Transfer mixture to a large bowl, and knead all-purpose flour into pumpkin-bulgur mix for about 3 minutes.
In a medium skillet over medium heat, heat extra-virgin olive oil. Add remaining yellow onion, and cook for 5 minutes.
Add walnuts, pine nuts, and seven spices, and cook for 3 minutes.
Add chickpeas, and cook for 2 minutes.
Form pumpkin dough into 24 (3-inch) patties. Spoon 2 tablespoons chickpea mixture on 12 patties, and use remaining 12 patties to cover. Seal patties around chickpea mixture.
Spray sealed kibbeh with olive oil spray, and spray a baking sheet, too. Place kibbeh on the baking sheet, and bake for 25 minutes. Remove, let cool slightly, and serve warm.