Preheat oven to 350 F degrees. Transfer oats onto a baking sheet and toast the oats for 15 mins at 350 degrees.
Meanwhile pulse pitted dates in a food processor till it forms a ball. Set aside.
Once the oats are toasted, transfer to a bowl and add pumpkin pie spice, cinnamon powder and salt. Mix and set aside.
To a pan on low heat, add pumpkin puree, peanut butter, maple syrup and coconut oil.
Whisk till it's all smooth and slightly heated.
To the bowl, now add the pulsed dates, the pumpkin puree-peanut butter mixture , chocolate chips, pumpkin seeds and cranberries.
Now use your hands to mix everything together. I suggest using hands here because that you can really break up the dates so that they are well dispersed throughout the mixture.
Press down the mixture into a 8 x 8 inch square pan, lined with foil (spray with foil with little non-stick spray for easy removal).
Press more chocolate chips, pumpkin seeds and dried cranberries on top (this is optional).
Bake at 350 for 15-20 mins. Remove the pan from oven and let the pumpkin granola bars cool completely before cutting into slices.