Butter a high walled sheet pan and set aside.
Make polenta cakes: Bring 3 cups of water to a boil in a large sauce pan over medium heat. Whisk in polenta, pumpkin puree, and butter. Continue to whisk until thick and cooked through, about 20 minutes. Remove polenta from heat and season with salt to taste. Fold in queso fresco. Pour polenta into sheet pan, spreading to 1/4 inch thickness. Allow to cool completely at room temperature.
Make the roasted sweet pepper sauce: in a food processor combine sweet peppers and olive oil. Pulse and blend until a thick sauce forms. Season with salt and pepper to taste. Set aside.
Make cakes: Using a 3 or 4-inch round cookie cutter, cut rounds of polenta and set aside. In a sauté pan on medium heat melt coconut oil. Once hot, pan fry polenta rounds for 1-2 minutes per side.
Assemble cakes: stack a few rounds of polenta with a bit of sweet pepper sauce between each round. Top with a bit more sauce and garnish with a sprinkle of cilantro and queso fresco.