1. Lightly grease an 8 x 8-inch square baking pan and line with parchment paper, leaving an overhang on the sides for easy removal.
2. Add the oats to a food processor and pulse 2–3 times to break them down slightly.
3. Transfer the oats to a large mixing bowl. Add the pumpkin seeds, dried cranberries, cinnamon, pumpkin pie spice, and salt and stir to combine. Set aside.
4. Add the maple syrup, almond butter, light brown sugar, pumpkin puree, and butter to a medium saucepan. Heat over medium heat, stirring frequently, until the butter is melted and the mixture is well combined and mostly smooth. The mixture may appear slightly grainy depending on the almond butter used.
5. Continue heating, stirring frequently, until the mixture begins to bubble. Remove from the heat and stir in the vanilla extract. Let cool for 5 minutes.
6. Pour the warm maple-pumpkin mixture over the oat mixture and stir until everything is evenly coated.
7. Let the mixture cool for 10–15 minutes, or until it is around room temperature or just slightly warm. This will prevent the chocolate chips from melting when added.
8. Gently fold in the chocolate chips until evenly distributed.
9. Transfer the mixture to the prepared pan and firmly press it into an even, compact layer. Smooth the top with an offset spatula. If desired, press a few additional chocolate chips, pumpkin seeds, or dried cranberries into the top.
10. Freeze for 1 hour, or until firm and completely set.
11. Use the parchment paper overhang to lift the bars from the pan. Cut into 12 rectangular bars and enjoy.

Store the granola bars in an airtight container in the refrigerator. The bars will soften at room temperature; if needed, return them to the refrigerator or freezer until firm.